Roasted Balsamic Honey Glazed Carrots
Looking for a simple yet elegant side dish that’s as easy to make as it is delicious? These Sheet Pan Roasted Balsamic Honey Glazed Carrots are the perfect answer.
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Sweet, tangy, and caramelized to perfection, they’re a crowd-pleaser that works for everything from weeknight dinners to holiday feasts. Plus, with just a handful of ingredients and a single sheet pan, cleanup is a breeze. Whether you’re hosting or just treating yourself, these carrots bring bold flavor with minimal effort!
Hasselback Chicken with Gouda and Apples or Mini Sheet Pan Meatloaves would pair perfectly with these roasted carrots.
I’ll admit it—I’m usually not a fan of cooked carrots. In fact, I’d choose just about anything else over them. But these carrots? They’re the exception! Roasting transforms them into something magical, with a sweet-yet-savory flavor that’s absolutely irresistible.
The balsamic vinegar brings just the right amount of tang, while the honey adds a touch of natural sweetness that balances everything perfectly. Even carrot skeptics will fall in love with this dish!
If you love carrots, try Brown Sugar Glazed Carrots in the Crock Pot!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Carrots– any color and you could even use baby carrots
- Balsamic vinegar
- Honey
- Olive oil
- Seasonings– salt, pepper and thyme
How to make it
Preheat oven to 400°F
Cut the carrots in half lengthwise, or in quarters of the carrot is large. Ideally, you’d want all of the carrots about the same thickness to cook evenly.
Line a sheet pan with parchment or foil for easy clean up, sometimes the honey can burn onto the pan.
In a large bowl whisk together the balsamic vinegar, honey, olive oil and seasonings.
Add the cut carrots to the same bowl and mix to coat the carrots.
Place the carrots on to the sheet pan in a single layer.
Bake for 30-40 minutes, flipping the carrots halfway through.
Enjoy alongside your favorite main dish!
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Tips for the Best Roasted Carrots
- Cut the carrots evenly. If you’re using whole carrots, try to cut them into similar-sized pieces so they roast evenly. Baby carrots can be left whole.
- Don’t overcrowd the pan. Spread the carrots in a single layer on the baking sheet. If they’re piled on top of each other, they’ll steam instead of roast and won’t caramelize as well.
- Line your baking sheet. Using parchment paper or foil makes cleanup easier and prevents the honey glaze from sticking to the pan.
- Roast at a high temperature. Roasting at around 400°F helps the carrots become tender while also caramelizing the balsamic honey glaze for extra flavor.
- Add fresh herbs at the end. If you’re using herbs like parsley or thyme, sprinkle them on after roasting to keep the flavor bright and fresh.
FAQ’s
Can I use baby carrots for this recipe?
Yes! Baby carrots work perfectly and make the recipe even easier since you don’t need to peel or chop them. Just toss them with the balsamic honey glaze and roast.
What kind of carrots work best?
You can use whole carrots, peeled and sliced, rainbow carrots, or baby carrots. Whole carrots cut into sticks tend to caramelize a bit more during roasting.
Can I make roasted carrots ahead of time?
Yes. You can roast the carrots ahead of time and store them in the refrigerator for up to 3–4 days. Reheat them in the oven at 350°F for about 10 minutes or until warmed through.
Can I use maple syrup instead of honey?
Absolutely! Maple syrup is a great substitute and gives the carrots a slightly deeper flavor while still keeping that sweet glaze.
How do I keep the carrots from getting soggy?
Make sure the carrots are spread in a single layer and not overcrowded on the pan. Roasting them at a higher temperature also helps them caramelize instead of steaming.
What main dishes go well with roasted carrots?
These carrots pair well with so many meals! Try serving them with Crock Pot Rotisserie Chicken, Beef Tenderloin, Oven Baked Pork Loin, Copycat Honey Baked Ham for Easter, or a holiday Turkey Dinner.
Can I add other vegetables?
Yes! You can roast the carrots with vegetables like Brussels sprouts, sweet potatoes, or parsnips for a delicious roasted vegetable medley.
Side Dish Favorites
- Roasted Fall Veggies Salad
- Waldorf Pasta Salad with Chicken
- Butternut Squash Mac and Cheese
- Broccoli Salad
- Garlic Knots
- 1905 Salad
- Nectarine Prosciutto Caprese Salad
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Roasted Balsamic Honey Glazed Carrots
Equipment
Ingredients
Method
- Preheat oven to 400°F
- Line a sheet pan with parchment or foil for easy clean up. (the extra honey tends to stick to the pan and may burn- so parchment paper is a good idea!)
- In a large bowl whisk together the balsamic vinegar, honey, olive oil and seasonings.
- Add the cut carrots to the same bowl and mix well to coat the carrots.
- Place the carrots on to the sheet pan in a single layer.
- Bake for 30-40 minutes, flipping the carrots halfway through, until the carrots are tender and caramelized.
