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Balsamic-Honey Roasted Carrots

Balsamic-Honey Roasted Carrots recipe
Lauren Salkeld
Cook Time:
35 mins
Prep Time:
5 mins

Chef notes

I’ve always liked carrots, but so rarely are they featured on the dinner rotation. But why? Carrots can be so much more than a component of mirepoix or a vessel for dips. They last for weeks (even months!) in the refrigerator, making them ideal for a quick dish when you’re low on inspiration.  They’re not only a blank slate for so many different flavor and cooking combinations, but they’re a great source of fiber and potassium too. 

Whether you’re looking for a vegetarian side for the holidays or simply a weeknight dinner side, this carrot recipe promises to be the star of the table by maximizing flavor with a handful of pantry staples. 

Of all the ways to prepare carrots, roasting is my go-to as it brings out the natural sweetness of the carrots. Here, carrots are dressed in a simple glaze of olive oil, balsamic vinegar and honey. The glaze caramelizes in the oven adding another dimension of sweetness, but the acidity adds a pleasant punchiness. Any type of vinegar will work here, but balsamic plays particularly nice with honey. 

Technique Tip: This recipe can be easily doubled, or even tripled, if you’re feeding a crowd. 

Swap Option: This technique also works with other root vegetables like parsnips, radishes or even potatoes. Just make sure to adjust the cook time depending on what vegetable you use.


  • 1 pound carrots, trimmed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • kosher salt and freshly ground black pepper, to taste
  • fresh thyme leaves, for garnish
Fulfilled by


Preheat the oven to 400 F. Line a large baking dish or a rimmed baking sheet with foil.

Place the carrots in the baking dish. In a small bowl, whisk together the olive oil, balsamic vinegar and honey. Pour over the carrots and toss to combine. Season to taste with salt and pepper. Roast, stirring occasionally, until the carrots are tender and just starting to brown, 30 to 35 minutes. Check the seasoning then transfer the carrots to a serving dish, and garnish with the thyme.