Easy Balsamic Roasted Carrots – Tastes Better From Scratch
Food & Cooking

Easy Balsamic Roasted Carrots – Tastes Better From Scratch

These honey Balsamic Roasted Carrots are my favorite way to elevate this simple veggie to restaurant quality. They are flavorful, easy, and can be served with practically any entrée!

Looking for more side dishes? You will love Blistered Shishito Peppers, Whipped Feta with Roasted Vegetables, and Hericot Verts French Green Beans.

A pan filled with easy Balsamic Roasted Carrots, fresh out of the oven.

Why I love these roasted carrots:

  • Simple Elegance – These are the best roasted carrots that are so simple to make, inexpensive, and have a delicious flavor that’s different than others.
  • Easy – Just a few minutes to prep then they can be roasting in the oven while you make your dinner.
  • Versatile – Serve these balsamic carrots with practically anything! I love to eat it with Prime Rib, Meatloaf, Chicken Casserole, and always my Thanksgiving Turkey!

How to make Balsamic Roasted Carrots:

Prep Carrots: Remove stem from carrots (optional–If they have long green stems, I think they look pretty!)) then slice in half, lengthwise.

Flavor: Arrange carrots on baking sheet then toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.

Balsamic vinegar being drizzled on sliced carrots on a baking sheet.

Roast for about 20 minutes, then remove from oven. Turn carrots to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top then toss.

Rosemary and thyme being sprinkled on top of carrots, halfway through roasting them, on a baking sheet.

Finish: Use a paper towel to soak up any residual fluids on the bottom of the pan then return to oven for 20-30 more minutes, or until roasted carrots are tender and caramelized.

A close up image of honey Balsamic Roasted Carrots with fresh herbs, on a baking sheet.

Serve With:

Follow me for more great recipes

Recipe

  • Preheat oven to 425 degrees F.

  • Remove stem from carrots and slice in half, lengthwise.*

  • Arrange carrots on baking sheet and toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.

  • Roast for about 20 minutes, then remove from oven.

  • Turn carrots making sure to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top and toss to coat. Use a paper towel to soak up any residual fluids on the bottom of the pan allowing the carrots to roast instead of steam. Return to the oven for 20-30 more minutes, or until tender and caramelized.

Carrots: You want all the carrots to be similar size and thickness, so they cook evenly. If any carrots are extra large/thick, cut them in quarters, or very thin carrots may be left whole. For baby carrots, roast for 18-20 minutes.
Air Fryer Roasted Carrots: Cook at 400 degrees for 9-12 minutes

Calories: 65kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 370mgPotassium: 368mgFiber: 3gSugar: 6gVitamin A: 18947IUVitamin C: 7mgCalcium: 40mgIron: 0.5mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

This post contains affiliate links.