Balsamic Glazed Roasted Carrots

Alright, these balsamic glazed roasted carrots? They’re sweet, tangy, and roasted to caramelized perfection. The kind of side dish that’s simple—but tastes like something off a fancy menu.

I made them one night when I needed a quick veggie to go with dinner. Tossed some fresh carrots with olive oil, balsamic vinegar, a touch of honey, and a pinch of salt. Roasted them until tender and golden—and wow, they were gone fast.

The glaze gets sticky and rich, and the carrots turn buttery-soft with crisp edges. It’s an easy way to make everyday carrots feel special. Let’s roast a batch—you’ll want these on repeat.

Why You’ll Love This Recipe

• Balanced Flavor: The carrots get sweet and slightly crispy on the outside as they roast. The balsamic glaze is both a little sour and a little sweet, so it balances out the flavors nicely.
• Everyday Ingredients: You probably have most of the items you need in your kitchen already, like olive oil, salt, and honey.
• Easy Method: No tricky steps. You just peel the carrots, toss them with oil and seasoning, roast, and finish with a quick glaze.
• Kid-Approved: The honey or maple syrup makes these carrots taste sweet, so even picky eaters often enjoy them.
• Works for Any Occasion: These glazed carrots look fancy on a holiday table, but they’re easy enough for weeknight dinners.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: About 40 minutes

You’ll need to leave a few minutes at the end for the glaze, but it comes together quickly while the carrots are in the oven.

Servings:
This recipe makes enough carrots for 4–6 people as a side dish. If you want more, just double everything and use two baking pans.

Difficulty:
This recipe is very simple. If you can use a peeler and an oven, you can make this. Even young cooks (with an adult’s help) can help peel and toss the carrots.

Required Kitchen Tools

• Baking Sheet or Roasting Pan: You’ll want a rimmed sheet so the carrots don’t slide off.
• Parchment Paper or Foil: This is optional, but it helps with cleanup.
• Small Saucepan: For simmering the glaze.
• Sharp Knife and Cutting Board: For trimming and, if needed, slicing carrots.
• Vegetable Peeler: To remove the carrot skin.
• Measuring Spoons: To measure the oil, vinegar, honey, salt, and pepper.
• Tongs or Spatula: For turning carrots on the pan.

Ingredients for Balsamic Glazed Roasted Carrots

You only need a few simple, real ingredients. Here’s what you need (exact amounts will be listed in the recipe card):

• Carrots: Choose fresh carrots. You can use regular orange carrots, rainbow carrots, or even baby carrots. If your carrots are skinny, leave them whole. If they’re fat, slice them in half so they all cook the same way.
• Olive Oil: This helps the carrots brown and keeps them from sticking to the pan. Use extra-virgin olive oil for best flavor.
• Salt: Brings out the natural sweetness of the carrots.
• Black Pepper: Adds a hint of warmth and spice, but not too much for little ones.
• Balsamic Vinegar: Thick, dark vinegar with a slightly sweet taste. When it simmers, it gets thicker and richer.
• Honey or Maple Syrup: For sweetness in the glaze. Either honey or maple syrup works, so use what you have.
• Fresh Thyme (optional): A sprinkle of fresh green thyme leaves on top makes the carrots look special and gives them a light, herby flavor.

Variations for Balsamic Glazed Roasted Carrots

• Add Garlic: Put peeled garlic cloves on the pan with the carrots, or stir minced garlic into the glaze.
• Make Them Spicy: Sprinkle a little crushed red pepper flakes into the glaze if you want a hint of heat.
• Add Orange Flavor: A teaspoon of fresh orange zest or a splash of orange juice in the glaze gives a citrus note.
• Crunchy Topping: Toasted walnuts, pecans, or even sunflower seeds sprinkled on at the end add crunch and extra flavor.
• Try Different Herbs: If you don’t have thyme, you can use fresh rosemary, parsley, or dill.

How to Make Balsamic Glazed Roasted Carrots: Step-by-Step Instructions

1. Preheat Your Oven

Turn your oven on to 400°F (200°C). This high heat helps the carrots get golden and a little crispy outside. Line your baking sheet with parchment or foil if you want less cleanup.

2. Prepare the Carrots

Wash and peel the carrots. Cut off the tops and any roots. If any carrots are much thicker than the others, slice them in half lengthwise so they cook at the same rate. If they’re all the same size, you can leave them whole. Dry them with a paper towel.

3. Toss Carrots with Oil and Seasonings

Put the carrots on your baking sheet. Drizzle the olive oil over them. Sprinkle with salt and pepper. Use your hands or tongs to toss everything so the carrots are coated evenly. Spread the carrots out in a single layer so they aren’t crowded—this helps them roast, not steam.

4. Roast the Carrots

Place the pan in the oven. Roast for 25 to 30 minutes. About halfway through, use tongs to turn the carrots over so they brown on both sides. When they’re done, the carrots should be fork-tender and golden in spots.

5. Make the Balsamic Glaze

While the carrots are roasting, pour the balsamic vinegar and honey (or maple syrup) into a small saucepan. Place it over medium heat. Stir gently and bring it to a simmer. Let it cook for about 5 to 8 minutes. The glaze will bubble and get a little thicker—watch it so it doesn’t burn. When it’s ready, it should coat the back of a spoon and look shiny.

6. Glaze the Carrots and Serve

Take the carrots out of the oven and move them to a serving plate. Drizzle the warm glaze over the carrots, using a spoon so each carrot gets some shine and flavor. Sprinkle fresh thyme leaves on top if you like. Serve right away, while warm.

Tips and Tricks for Success

• Uniform Size: Cut carrots into similar-sized pieces so they roast evenly. Thin carrots can stay whole, but thick ones should be halved.
• Use Fresh Carrots: Fresh, firm carrots roast best and have the sweetest flavor.
• Glaze Consistency: Watch the balsamic glaze closely as it reduces. It will thicken as it cools, so don’t let it simmer too long.
• Serve Warm: Carrots taste best when served right out of the oven, still warm with the glaze.
• Make Ahead: Roast carrots and make glaze a day ahead if needed. Reheat gently, then glaze before serving.

Nutrition

Serving Size	Calories	Fat	Carbs	Fiber	Sugar	Protein	Sodium
1/6 recipe	75	3g	12g	3g	8g	1g	190mg

Values are estimates and will vary based on carrot size and glaze amount.

Balsamic Glazed Roasted Carrots FAQs

Can I use baby carrots?
Yes, baby carrots work well—just keep an eye on roasting time as they may cook a bit faster.

Can I make this vegan?
Absolutely. Use maple syrup instead of honey to keep it fully plant-based.

Do I have to peel the carrots?
Peeling is best for smooth texture and appearance, but you can scrub carrots well and leave skins on if preferred.

Can I double the recipe?
Yes. Use two baking sheets so carrots are not crowded, which helps them roast instead of steam.

What main dishes go well with these carrots?
They’re great with roast chicken, beef, turkey, pork, fish, or part of a grain bowl.

Conclusion

Balsamic Glazed Roasted Carrots are an easy, colorful side dish you can make for any meal. The sweet and tangy glaze brings out the best in roasted carrots. With only a handful of everyday ingredients and a few simple steps, you’ll have a side that tastes and looks special. Whether it’s a busy weeknight or a holiday table, these carrots are a classic choice for family and friends.