Description

These Honey Balsamic Roasted Carrots combine tender, caramelized carrots with a sweet and tangy glaze made from honey and balsamic vinegar. Perfectly seasoned with garlic powder, salt, and pepper, this easy and healthy side dish is finished with a sprinkle of fresh parsley for a pop of color and freshness. Ideal for holiday meals or everyday dinners, these roasted carrots offer a delightful balance of flavors and a tender texture that everyone will love.

Ingredients

Scale

Carrots

2 pounds carrots, peeled and cut into sticks or left whole if thin

Glaze and Seasoning

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 ½ tablespoons honey
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Garnish (optional)

1 tablespoon chopped fresh parsley

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare Glaze: In a large bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, salt, and black pepper until well combined to create a flavorful glaze for the carrots.
Toss Carrots: Add the peeled and cut carrots to the bowl and toss thoroughly until each piece is evenly coated with the glaze mixture.
Arrange on Baking Sheet: Spread the coated carrots in a single layer on the prepared baking sheet, ensuring they have space to roast evenly and caramelize.
Roast: Place the baking sheet in the preheated oven and roast the carrots for 25 to 30 minutes. Flip the carrots halfway through cooking to promote even browning and caramelization.
Check for Doneness: The carrots are done when tender and caramelized on the edges. Remove from the oven once they reach this texture.
Garnish and Serve: Optionally, sprinkle with chopped fresh parsley before serving for a fresh, herbaceous touch.

Notes

For added flavor, sprinkle the roasted carrots with crumbled goat cheese or toasted nuts just before serving.
Baby carrots can be used for convenience but may require slightly less roasting time—check for tenderness earlier to avoid overcooking.