These Honey Balsamic Roasted Carrots are holiday and weeknight perfection. They are tangy and slightly sweet.
We have been all about carrots lately. They are a great vegetable to have on hand since they last forever and you can prepare them in all kinds of ways.
My mom has always hated cooked carrots and her grandma always told her “cooked carrots will kill you.” It’s been a running joke throughout our family forever so she always gives me a hard time when I tell her we are having cooked carrots with dinner.
I love the sweet and tangy taste that the sauce lends to the Honey Balsamic Roasted Carrots. And they really couldn’t get much easier.
Have you noticed a trend of ease with the recipes I share? I’m all about easy meals for weeknights as I’m sure many of you are too.
For hot, summer days I am considering placing all the ingredients in a foil packet and throwing them on the grill.
More Simple Side Dishes:
Honey Balsamic Roasted Carrots
- 1 lb. carrots, peeled, cut into 2-inch chunks and halved (or quartered if very thick)
- 2 Tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1 1/2 Tbsp. honey
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- Preheat oven to 425 degrees F. Place carrots on a lined baking sheet. Toss with olive oil. Bake for 20 minutes.
- Meanwhile in a small bowl, whisk together balsamic vinegar, honey, kosher salt, pepper, thyme and rosemary. After the 20 minutes in the oven, toss the carrots with the honey balsamic sauce. Return to the oven and bake for 5 minutes.