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Honey Roasted Carrots with Balsamic

This recipe for Honey Balsamic Carrots is a super simple way to make oven roasted carrots with lots of flavor! Keeping the carrots whole gives this side dish of whole roasted carrots a great presentation on the table! Learn all you need to know about how to roast carrots.

whole roasted balsamic carrots on white plate

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Creating This Recipe for Honey Balsamic Carrots

We make a lot of roasted vegetables for dinner side dishes. I love how easy they are, that the kids like them, and that they’re relatively hands off.

This recipe for balsamic glazed carrots is one that I’ve been making for them for a while that they really love and it is perfect for this time of year since carrots are Fall and Winter Seasonal Produce.

Oven roasted carrots are a great change of pace from our usual Roasted Brussels Sprouts and Roasted Sweet Potatoes, but sometimes I can get away with serving them in addition to a green vegetable and no one will complain.

For this recipe, I like to keep the carrots whole (especially if we’re serving them for company or for a special occasion like a Thanksgiving side dish). The whole roasted carrots make an awesome presentation on a big platter on the dinner table.

balsamic roasted carrots ingredients

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Honey Balsamic Carrots Ingredients

This recipe for honey balsamic roasted carrots in the oven doesn’t have a complicated ingredient list. To make this roasted carrots recipe, you’ll need:

  • Whole Carrots
  • Olive Oil
  • Honey
  • Balsamic Vinegar
  • Orange Zest
  • Fresh Garlic
  • Fresh Rosemary

The carrots should be medium sized and all relatively similar in size to ensure even roasting. If some carrots are significantly larger (thicker) than others, you can cut the carrot in half lengthwise from stem to end.

What Can I Substitute for Fresh Rosemary?

If you don’t have fresh rosemary, you can substitute dried rosemary with good results in many recipes.

In this recipe, I recommend using 1/2 of the amount of fresh rosemary when substituting dried rosemary. For this recipe, that means you’ll use 1 teaspoon of dried rosemary as a substitute for fresh rosemary.

Another option to substitute for fresh rosemary is to use thyme instead. Since thyme also has a somewhat woodsy and earthy scent it would also pair well with the flavors in this recipe for honey roasted carrots with balsamic.

You can use fresh thyme in the same amount of the fresh rosemary, or you can substitute dried thyme using half the amount.

This recipe for balsamic roasted carrots would be good with either thyme or rosemary!

sprigs of fresh rosemary on white background

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Can I Substitute Baby Carrots for Whole Carrots?

Yes, but you’ll need more since baby cut carrots are much smaller than whole carrots. “Baby cut carrots” refer to the pre-peeled and pre-cut carrots that are often sold for the purpose of packing in lunches.

Cooking times for baby cut carrots may be less than whole cooked carrots, so check this recipe for balsamic roasted carrots periodically as it cooks.

How Many Baby Carrots Equal a Whole Carrot?

Baby cut carrots, commonly referred to as baby carrots, are typically 1/3 – 1/4 the size of whole carrots. That means for this recipe you’ll need anywhere from 36 – 48 baby cut carrots to substitute for 12 whole carrots.

whole balsamic carrots in a white bowl

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How to Make Honey Balsamic Carrots

This recipe for Thanksgiving carrots is so simple to prepare!

  1. First, you’ll wash and dry the carrots. Then peel the carrots. Place them on a greased baking sheet.
  2. Next, prepare the honey balsamic glaze by combining the olive oil, honey, balsamic, orange zest, and fresh rosemary in a small bowl or glass measuring cup. Whisk to combine.
  3. Pour the glaze over the carrots, making sure to completely coat all of the carrots.
  4. Then, place the baking sheet in the oven. Roast for half of the time, then flip the carrots and continue roasting.
  5. If you like, season to taste with salt and pepper after roasting just before serving. You can garnish with fresh chopped parsley or extra fresh rosemary, too.

How Long to Roast Carrots?

The length of time that it takes to roast carrots depends on the size of the carrots (did you cut them or leave them whole? are they baby carrots or extra thin?) as well as the oven temperature.

In this recipe for honey balsamic carrots, I recommend roasting whole carrots at 425 degrees F for 30 – 40 minutes, checking halfway to turn the carrots and test doneness.

When preparing whole roasted carrots in the oven, if after the 40-minute mark your carrots aren’t as tender as you would like them, lower the oven temperature to 350 degrees F and continue cooking. I recommend checking them every 5 minutes so the honey balsamic glaze on the carrots does not burn.

Do You Peel Carrots Before Roasting?

You don’t have to peel carrots before roasting them. As long as you make sure the carrots are scrubbed clean, all dirt and debris is remove and they’re dried afterwards you are safe to skip peeling the carrots when making this recipe for whole roasted carrots with rosemary and honey.

There is nothing unsafe about eating carrot skins, but some people find that they don’t like the taste or the appearance of carrots when they are left unpeeled, so in that case I do recommend peeling the carrots first before preparing these whole roasted carrots in the oven.

whole carrots on a marble platter

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Do I Have to Keep the Carrots Whole?

In this recipe for honey balsamic glazed carrots, I like to keep the carrots whole because it makes for an attractive presentation when the carrots are lined up on a serving platter.

However, you do not have to keep them whole if you don’t wish to. If you choose to cut the carrots, you’ll likely need to adjust the cooking time.

To prepare this recipe with cut carrots, I would start with half the length of time recommended for the whole carrots and then check every 5 minutes thereafter until your desired doneness is achieved.

How Do You Cut Carrots for Roasting?

If you choose to cut the carrots for this carrot dish, I recommend cutting the whole carrots into lengths of 2 – 3 inches as well as cutting them on the bias.

Cutting “on the bias” in the culinary world means to angle the knife at 45 degrees rather than cutting it straight into rounded discs. Cutting on the bias also allows for more surface area to caramelize and brown in this roasted carrots recipe. Cutting carrots on the bias also makes them more attractive!

whole balsamic roasted carrots on a white plate

Click HERE to save this Recipe for Honey Roasted Carrots with Balsamic to Pinterest!

What to Serve with Roasted Carrots

This would make a great Thanksgiving carrots recipe! The honey balsamic carrots have great flavor, are relatively simple to prepare, and are colorful.

Leaving the carrots whole when making this roasted carrots recipe creates a pretty presentation on the table. Check out my Thanksgiving Menu Planner for suggestions for your Thanksgiving meal!

This carrot dish would also go well as a side when serving my recipes for:

More Thanksgiving Vegetable Recipes:

This Apple Stuffed Acorn Squash is a great vegetarian side dish to accompany your Thanksgiving meal. Learn how to make baked stuffed acorn squash, how to prep it in advance, and many other tips for this recipe!

In this Massaged Kale Salad recipe, kale is lightly massaged with olive oil, salt and pepper. Then, it’s tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.

This Apple Cider Roasted Squash is a great, easy acorn squash side dish to prepare all winter long, but it’s especially great for Thanksgiving! This recipe uses Acorn Squash.

Roasted Butternut Squash and Kale Quinoa Stuffing is a fantastic vegetarian and gluten-free stuffing recipe loaded with tons of veggies and flavors. You could also use this quinoa stuffing to stuff acorn squash.

Classic mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in this Browned Butter Parmesan Mashed Potatoes recipe.

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whole roasted carrots on white plate

Roasted Honey Balsamic Carrots

Yield: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This recipe for Honey Balsamic Carrots is a super simple way to make oven roasted carrots with lots of flavor! Keeping the carrots whole gives this side dish of whole roasted carrots a great presentation on the table!

Ingredients

  • 12 Whole Carrots
  • 2 tablespoons Olive Oil
  • 2 tablespoons Honey
  • 1 tablespoon Balsamic Vinegar
  • 1/2 teaspoon Orange Zest
  • 3 Garlic Cloves, finely chopped
  • 2 teaspoons Fresh Rosemary, finely chopped
  • Salt and Pepper, to taste
  • Fresh Parsley, for garnish (optional)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Choose a baking sheet that will allow the carrots to fit all in one layer without overlapping, but that does not have an excessive amount of extra space as this would cause the glaze to spread all over the pan and not stay coated on the carrots.
  3. Prepare a baking sheet by greasing it or lining it with foil.
  4. Next, prepare the carrots by scrubbing them with a vegetable brush, making sure to remove all dirt and debris.
  5. Cut the very ends of the carrots off to remove any stringy roots or smashed ends.
  6. If your carrots have the stems still attached, trim them down to about 2 inches in length (or cut them off completely if you prefer). Dry the carrots.
  7. Place the carrots on the prepared baking sheet and set aside while you prepare the honey balsamic glaze. Lay the carrots out in one layer.
  8. In a small bowl or a 2 cup sized glass measuring cup, add the olive oil, honey, balsamic vinegar, orange zest, garlic cloves and fresh rosemary. Whisk to make sure the mixture is well combined.
  9. Pour the honey balsamic mixture over the carrots, tossing to make sure they are completely coated. Season to taste with salt and pepper, if desired.
  10. Transfer the baking sheet into your preheated oven and bake for 30 minutes, checking at the halfway mark and re-tossing the carrots to coat, then flipping them to the other side.
  11. Continue cooking for another 15 - 25 minutes, or until the carrots are tender according to your preferences.
  12. Transfer the roasted carrots to a serving platter and drizzle the remaining glaze from the pan over the top.
  13. Garnish with fresh chopped parsley or additional rosemary if desired.

Notes

Substitutes:

Fresh Rosemary: dried rosemary can be substituted, use half the amount. Fresh thyme can also be used in the same amount as fresh rosemary. Dried thyme may also be used. Use half the amount as fresh.

Baby Carrots: baby cut carrots may be substituted for whole carrots. Use 3 - 4x the amount because the carrots are much smaller. Cooking times for baby cut carrots may be less than whole cooked carrots, so check this recipe for balsamic roasted carrots periodically as it cooks.

Do You Peel Carrots Before Roasting?

You don't have to peel carrots before roasting them. As long as you make sure the carrots are scrubbed clean, all dirt and debris is remove and they're dried afterwards you are safe to skip peeling the carrots.

Carrot Roasting Times

In this recipe for honey roasted carrots, I recommend roasting whole carrots at 425 degrees F for 30 - 40 minutes, checking halfway to turn the carrots and test doneness. When preparing whole roasted carrots in the oven, if after the 40 minute mark your carrots aren't as tender as you would like them, lower the oven temperature to 350 degrees F and continue cooking. I recommend checking them every 5 minutes so the glaze on the carrots does not burn.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 148Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 82mgCarbohydrates 22gFiber 4gSugar 14gProtein 1g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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