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Honey Balsamic Roasted Carrots

Honey balsamic roasted carrots are tossed with olive oil, honey, and balsamic vinegar, then roasted until tender with browned edges. This simple sheet-pan side balances sweet carrots with tangy balsamic.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 2-inch pieces; halve thicker pieces lengthwise
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the carrots on the baking sheet with the olive oil, salt, and pepper.
  4. Spread the carrots in a single layer and roast for 20 minutes.
  5. Drizzle the carrots with the honey and balsamic vinegar, then toss to coat.
  6. Roast for 8 to 12 minutes more, until tender when pierced with a fork and browned at the edges.

Notes

For even browning, spread the carrots in a single layer and halve thicker pieces lengthwise. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the carrots can soften. For a vegan variation, replace the honey with maple syrup.