Why Make This Recipe
Honey Balsamic Roasted Carrots are a simple yet delicious side dish that adds a bit of sweetness and tang to any meal. Roasting brings out the natural sweetness of the carrots, while honey and balsamic vinegar create a wonderful glaze. This dish is not only tasty but also healthy, making it a perfect addition to your dinner table.
How to Make Honey Balsamic Roasted Carrots
Ingredients:
- 1 lb. carrots, washed & peeled (or unpeeled)
- 1 Tbsp avocado oil (or olive oil)
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 garlic cloves, minced
- 1 tsp dried thyme
- ¼ tsp salt
- Cracked black pepper, to taste
- ¼ cup goat cheese, crumbled (optional)
Directions:
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Slice both ends off the carrots. Cut the carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces. Place the carrots in a large bowl. If any pieces are too big, slice them in half lengthwise.
- In another bowl, whisk together 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and your oil. Pour this mixture over the carrots.
- Add the minced garlic, dried thyme, salt, and cracked black pepper to taste. Toss the carrots until they are fully coated in the mixture.
- Using a slotted spoon, take the carrots out of the bowl and spread them out on your prepared pan. Reserve the liquid in the bowl for later.
- Place the baking sheet in the oven and roast the carrots for 20-25 minutes or until they are tender. During the last 5-10 minutes, brush your reserved liquid over the carrots.
- Once done, mix the remaining 1 tablespoon of balsamic vinegar and 1 tablespoon of honey together. Drizzle this sauce over the roasted carrots. Taste the carrots and add a sprinkle of salt and pepper if needed.
- Toss the carrots and serve immediately, adding crumbled goat cheese on top if desired.
How to Serve Honey Balsamic Roasted Carrots
These roasted carrots make a great side dish for any meal. They pair well with chicken, beef, or even a nice vegetarian dish. You can also serve them as part of a festive meal during holidays.
How to Store Honey Balsamic Roasted Carrots
If you have leftovers, let the carrots cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can reheat them in the oven or microwave when you’re ready to enjoy them again.
Tips to Make Honey Balsamic Roasted Carrots
- For an extra touch, try adding some chopped fresh herbs, like parsley or basil, before serving.
- Make sure to cut the carrots into even sizes for uniform cooking.
- If you want a crunchy texture, roast the carrots a little less time, checking for doneness.
Variation
You can easily change this recipe by adding other vegetables like Brussels sprouts, potatoes, or sweet potatoes. Adjust the cooking time depending on the vegetable you choose.
FAQs
1. Can I use other types of vinegar instead of balsamic?
Yes, you can use apple cider vinegar or red wine vinegar, but they will change the flavor slightly.
2. What if I don’t have honey?
You can substitute maple syrup or agave syrup for honey for a similar sweetness.
3. Is it necessary to use goat cheese?
No, it is optional! You can skip it or use any cheese you like, or leave it out for a dairy-free option.
Honey Balsamic Roasted Carrots
Ingredients
Method
- Preheat your oven to 425 degrees F (about 218 degrees C) and line a baking sheet with parchment paper.
- Slice both ends off the carrots and cut them on the bias into thirds or roughly into 1½ inch pieces. Place the carrots in a large bowl.
- In another bowl, whisk together 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and avocado oil.
- Pour this mixture over the carrots, then add minced garlic, dried thyme, salt, and black pepper. Toss until the carrots are fully coated.
- Use a slotted spoon to transfer the carrots to the prepared baking pan, reserving the liquid in the bowl.
- Place the baking sheet in the oven and roast the carrots for 20-25 minutes, or until they are tender.
- During the last 5-10 minutes of roasting, brush the reserved liquid over the carrots.
- Once done, mix the remaining 1 tablespoon of balsamic vinegar and 1 tablespoon of honey together and drizzle this sauce over the roasted carrots.
- Taste the carrots and adjust with salt and pepper if needed, then toss and serve immediately.
- Add crumbled goat cheese on top if desired.