Beautifully caramelized and roasted to perfection, Balsamic-Roasted Carrots are an easy, gourmet side full of flavor.
If you just look at the ingredient list for balsamic-roasted carrots, it might seem a little strange. At first glance, it seems all over the place: fresh carrots, vinegar, honey, and herbs. Is it sweet or savory? Yes to both! This is one of those recipes where you get the best of both worlds, resulting in a depth of flavor. The carrots’ natural sweetness is enhanced by the honey, tempered by the tangy balsamic vinegar. This mixture, plus the seasonings, creates a lovely, caramelized effect full of flavor thanks to the roasting method.
Balsamic-roasted carrots are easy enough to make: your oven does most of the work. The balsamic-honey glaze goes on at the beginning and bakes deep into the carrots during the first part of the roasting time. Interestingly enough, this recipe has you take the carrots out about halfway through the total cook time. Why the split? You take the carrots out of the oven after about 20 minutes and toss in the fresh and dried herbs. Otherwise, the herbs would burn if they were in the high heat for that long. It’s an easy trick to getting roasted veggies seasoned just right.
This is a great side for a Thursday night supper, served on your kitchen island as kids come and go for practice and activities. Yet it is special and flavorful enough to be a Thanksgiving or other holiday side dish, served in the dining room on your grandmother’s china. The flavor profile goes well with roasted meats and even some pasta dishes, so it is a versatile but surprisingly easy dish to make.
What is balsamic vinegar?
Balsamic vinegar, originally from the Emilia-Romagna region of Italy, is the product of a specific aging process and yields a unique flavor. The old way of making balsamic vinegar—aging grapes, stems, and even their skin for at least 25 years—results in a very expensive, rich balsamic vinegar. What you buy at your local grocery is usually a product that has been aged a minimum of two years. It’s still good stuff, however. The depth of flavor carries notes of grape and fig, and the color is beautifully dark. Balsamic vinegar’s strong, fruity flavors and pungent acidity pair well with veggies like carrots.
How do I store leftovers?
Store leftover balsamic-roasted carrots in an airtight container. You can refrigerate leftovers this way for up to 3 to 4 days. They will also keep in the freezer for up to 2 months. Either way, place in a lightly oiled skillet on medium heat to warm and serve. You can also reheat in the microwave, but the carrots will soften a bit.
Serving suggestions
For holiday dinners, pair balsamic-roasted carrots with rich mains like Roasted Turkey Breast, honey-glazed ham, or Delicious Roast Pork Loin. When served on a holiday table, you can dress up the roast carrots a bit by sprinkling on extra toppings, such as chopped, toasted pistachios or pecans or even a bit of blue cheese crumbles. For a regular weeknight dinner, consider serving balsamic-roasted carrots with an easy main like Instant-Pot Beef Tips or Air-Fryer Salmon.
Balsamic-Roasted Carrots
Ingredients
- 2 pounds carrots peeled and washed
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons honey
- 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt plus more, to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon dried thyme
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 425°F. Trim the tops off the carrots and slice them in half lengthwise.
- Toss the carrots with olive oil, balsamic vinegar, honey, onion powder, salt, and freshly ground black pepper. Arrange them in a single layer on a baking sheet.
- Roast the carrots for 20 minutes. Remove them from the oven; add the fresh rosemary and dried thyme, toss to coat well and return to the oven to roast for an additional 20-30 minutes until the carrots are tender and caramelized. Garnish with parsley.
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