Seeking an easy, healthy side for steak or veggie burgers? Look no further than these golden roasted carrots coated in balsamic vinegar and honey.
Do you prefer raw or cooked carrots? One of my favorite ways to spruce up plain carrots is by roasting them in a tangy-sweet combo of balsamic vinegar, olive oil, honey, and herbs. This balsamic-roasted carrots recipe is ideal for both summertime cookouts and midwinter holidays. In fact, I can’t think of an occasion where these wouldn’t be appropriate—they’re that delicious. Kids and adults alike can find enjoyment in the taste bud-tingling flavor and vibrant color. Not to mention the sweet aroma that fills the whole kitchen while they’re roasting!
This recipe calls for a seasoning blend of salt, pepper, and thyme, but I like to add half a teaspoon each of rosemary and oregano. This makes the carrots turn out refreshingly earthy. I’ve also used half a teaspoon of Italian seasoning—a medley of rosemary, basil, oregano, marjoram, and thyme—plus half a teaspoon of cinnamon. That one’s a real kicker for balsamic-roasted carrots, especially during the holidays. It’s warm, comforting, and aromatic. However you choose to dress ’em up, balsamic-roasted carrots are surely one of the most dynamic yet easy ways to increase your daily dose of veggies.
Fun facts about carrots
Carrots have been cultivated for over 1,000 years, first domesticated in the region of modern-day Iran and Afghanistan. Today, they’re a favorite crop worldwide—grown on everything from vast commercial farms to backyard gardens. I’ve known many gardeners who love growing carrots, so long as they’re able to keep pests away. Critters of all kinds find carrot roots and leaves as scrumptious as we do, so if you want to start your own little carrot patch, make sure to fence it in properly to keep away rabbits, deer, and other plant-loving animals.
Carrots thrive in loose, well-drained soil and should be planted either in early spring or late summer. For the sweetest flavor, harvest them in the fall after a light frost—cool weather encourages the plant to convert stored starches into sugars. Instead of checking leaf color, look for mature root size at the top of the soil and follow the recommended growing period, usually 60–80 days. Carrots aren’t just orange, either—they come in shades of purple, yellow, red, and white, each with its own history and flavor.
How do I store leftovers?
Once your leftover balsamic-roasted carrots have cooled, store them in an airtight container in the fridge for up to 4 days. Alternatively, you can place them in a freezer-safe container and freeze for up to 3 months. Make sure to let them thaw in the fridge overnight. Reheat them in the oven at 350°F for 15-20 minutes, until they’re thoroughly warmed.
Serving suggestions
These balsamic-roasted carrots complement a wide array of meat- and plant-based meals. If you’re a meat and fish fan, pair your carrots with Steak And Potatoes, Salmon Burgers, Lamb Meatballs, or Shake-And-Bake Chicken. For vegetarian-friendly pairings, I suggest a Falafel Burger, some Vegan Crab Cakes, a Spring Salad, or these Vegetarian Stuffed Mushrooms. Top your balsamic-roasted carrots with freshly grated Parmesan for a little salty cheesiness.
Ingredients
- 2 pounds carrots peeled, trimmed, and cut in half lengthwise
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme or 1 1/4 teaspoons fresh thyme
Instructions
- Preheat your oven to 425°F. Place the carrots in a large bowl. Drizzle olive oil, balsamic vinegar, and honey over them. Then add salt, pepper, and dried thyme. Toss until the carrots are evenly coated.
- Arrange the carrots in a single layer on a baking sheet.
- Roast the carrots for 20 minutes, or until they begin to caramelize.
- Take the baking sheet out of the oven, stir the carrots to evenly coat them with the glaze, and then put them back in the oven to roast for an additional 20-25 minutes, or until they are tender and nicely caramelized.
- Transfer the carrots to a serving dish and serve warm. Optionally, add a sprinkle of extra thyme for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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