Honey + Balsamic Vinegar + Butter = Heaven. It’s sweet, tangy, and rich, all at the same time. You already know that I love roasted vegetables, but drenching roasted vegetables in a honey balsamic glaze takes them to the next level. And the best part? They’re incredibly simple. So you can have these heavenly Honey Balsamic Glazed Carrots any day of the week, or save them for a special occasion like Thanksgiving or date night. Either way, they’re simple and delicious, and you won’t regret it.
Garnished with parsley, just for color.
What to Serve with Honey Balsamic Glazed Carrots
I love these carrots with a really herby main dish, like Herb Roasted Pork Tenderloin, or Herb Roasted Chicken Breast. The sweet and tangy carrots will make a nice contrast to the more subtle, deep herbal flavors. And don’t forget a big ol’ pile of creamy mashed potatoes! The tangy balsamic glaze also pairs really well with something like Classic Homemade Meatloaf. These fancy-pants carrots also make a beautiful addition to any Thanksgiving or Christmas dinner.
Honey Balsamic Glazed Carrots
- 2 lbs. carrots ($1.69)
- 1 Tbsp olive oil ($0.16)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
- 2 Tbsp honey ($0.24)
- 1/4 cup balsamic vinegar ($0.55)
- 1 Tbsp butter ($0.14)
- Preheat the oven to 400ºF. Wash and/or peel the carrots, then cut them into one-inch pieces.
- Place the carrots on a parchment lined baking sheet and drizzle with 1 Tbsp olive oil. Add ¼ salt, ¼ tsp pepper, and toss the carrots until coated. Transfer the carrots to the oven and roast for 30 minutes, stirring once half-way through.
- While the carrots are roasting, prepare the honey balsamic glaze. Add the honey and balsamic vinegar to a small sauce pot and stir to combine. Simmer the glaze over medium-low heat for about 10 minutes, or until it has reduced and thickened slightly. Remove the pot from the heat, then add the butter. Stir until the butter has melted into the glaze. Set the glaze aside.
- When the carrots are finished roasting, drizzle the honey balsamic glaze over top and toss to coat. Serve warm!
See how we calculate recipe costs here.
How to Make Honey Balsamic Glazed Carrots – Step By Step Photos
Preheat the oven to 400ºF. Wash or peel two pounds of carrots and slice them into 1-inch pieces. Place the carrots on a baking sheet lined with parchment paper and drizzle with 1 Tbsp olive oil. Add ¼ tsp salt, ¼ tsp pepper, and toss until the carrots are coating in oil, salt, and pepper. Roast the carrots for 30 minutes in the preheated oven, stirring once half-way through.
While the carrots are still in the oven, prepare the balsamic glaze. Combine the vinegar and honey in a small pot and simmer over medium-low for about 10 minutes or until it has thickened slightly.
Once the balsamic and honey mixture has reduced and thickened slightly, turn the burner off and add the butter. Stir until the butter has melted into the glaze. Set the honey balsamic glaze aside.
When the carrots are finished roasting, remove them from the oven and pour the honey balsamic glaze over top.
Toss the carrots to coat in the honey balsamic glaze. You can do this in a bowl, if you prefer, so that you don’t lose any of the delicious glaze.
Serve warm! You can garnish with freshly chopped parsley, if desired.
After roasting should the carrots be hard or soft or both? One of the kids said they were too hard; they were soft on the outside and a bit crunchy inside. I thought they were good (a bit less honey maybe) but my teenagers…🙄
It just depends on your preference. :) You can roast them longer if you want them softer.
These were great. Made them last night with your pork tenderloin recipe. Super easy and tossed them in the same roasting pan.
My only regret is not finding this recipe sooner.
Super great. Sweet and salty almost like a candy. We eat these multiple times a week
I used this as inspiration and used bottled balsamic glaze from Trader Joe’s instead of making my own. Delicious!
Made these and they came out super pruney. I’m try it again but maybe I’ll blanch them first next time??
I made these last night and they were so tasty! I’m definitely going to make them again. The roasting brings out such a nice flavour and the glaze just takes it over the top. I think I’m going to try oven roasted broccoli next.
Question: Could I make these the morning of and warm up that evening?
While I wouldn’t *not* eat these reheated, they’re noticeably better when fresh.
To be honest, this was a miss for me. I couldn’t taste the honey at all and I even added an extra teaspoon. it just tastes like carrots with vinegar poured over them.. but I guess that’s technically what it was. Not inedible but it wasn’t good to me either. I guess just personal taste
What are the dimensions/capacity of the small sauce pot you have?
It is 1.5 quart capacity, but I don’t have the dimensions.
This was a big hit! One start each for simple, quick, cheap, 2 starts for yummy.
STARS. (not sure where the extra ‘t’ came from) :)