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Key takeaways
- Roast the carrots plain at 425°F first, then glaze for the last 8 to 10 minutes so nothing burns.
- Use plain balsamic vinegar, not store-bought glaze, which is already sweetened.
- Give the carrots room on a large sheet pan so they brown instead of steam.
In this post4 sections
Why this version works
We read the top-rated versions and their reviews. The two complaints that came up most were a burnt glaze and carrots that came out too sweet. Roasting first and glazing last fixes the first one. Plain balsamic, reduced for a few minutes with a little honey and butter, fixes the second.
Watch the reel by @living_with_kamryn_klein on Instagram
Tested recipe
Honey Balsamic Roasted Carrots
Sheet pan carrots roasted until browned, then finished with a quick honey balsamic glaze.
Ingredients
Carrots
- 2 lb medium carrots, peeled, cut into 3-inch pieces, thick ends halved lengthwise (about 3/4 inch thick)
- 2 Tbsp olive oil
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Glaze
- 3 Tbsp balsamic vinegar, plain, not balsamic glaze
- 1 1/2 Tbsp honey
- 1 Tbsp unsalted butter
- 1 clove garlic, grated
To finish
- 1 tsp fresh thyme leaves, or chopped parsley
- 2 oz goat cheese or feta, crumbled, optional
Steps
Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan (about 18 x 13 inches) with parchment.
Toss the carrots with the olive oil, salt and pepper right on the pan. Spread them in one layer with a little space between pieces.
Roast 20 minutes, until the undersides are browned in spots. Stir once.
While they roast, simmer the balsamic, honey, butter and garlic in a small saucepan over medium-low heat for 3 to 4 minutes, until it coats a spoon. It thickens more as it cools.
Pour the glaze over the carrots and toss with tongs. Roast 8 to 10 minutes more, until a knife slides into the thickest piece easily and the glaze is sticky but not black at the edges.
Scatter the thyme, and the goat cheese or feta if using. Serve warm.
Notes
- If your glaze gets too thick to pour, stir in 1 to 2 teaspoons of water.
- Baby carrots work: use 2 lb and add about 5 minutes to the first roast.
- Honey is not for babies under 1 year old.
Swaps
- Maple syrup instead of honey, same amount.
- Add 1 lb of parsnips cut the same size, and use a second sheet pan so nothing crowds.
Storage and reheating
Storage: Cool, then refrigerate in a covered container up to 4 days.
Reheating: Reheat on a sheet pan at 350°F for 8 to 12 minutes, until hot.
Where this recipe comes from
- Inspired by Balsamic Roasted Carrots from The Endless Meal and Balsamic Glazed Roasted Carrots by Meredith Laurence at Blue Jean Chef.
- The idea came from this reel by @living_with_kamryn_klein.
Make it ahead for Thanksgiving
Roast the carrots the day before and keep them in the fridge. When the turkey comes out to rest, glaze them and give them 10 to 12 minutes at 425°F. They finish while the turkey rests.
Frequently asked questions
Why did my honey balsamic glaze burn?
It was on the pan too long. Honey and balsamic burn at roasting heat in about 20 minutes. Roast the carrots plain first and add the glaze for the last 8 to 10 minutes only.
Can I use balsamic glaze instead of balsamic vinegar?
You can, but store-bought glaze is already sweetened and thick. Use 2 tablespoons, skip the honey, and toss it on at the very end without returning the pan to the oven.
Can I make these in the air fryer?
We have not tested an air fryer version yet. The oven version above is the one we cooked.
