Roasted Balsamic Honey Glazed Carrots
Looking for a simple yet elegant side dish that’s as easy to make as it is delicious? These Sheet Pan Roasted Balsamic Honey Glazed Carrots are the perfect answer.
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Sweet, tangy, and caramelized to perfection, they’re a crowd-pleaser that works for everything from weeknight dinners to holiday feasts. Plus, with just a handful of ingredients and a single sheet pan, cleanup is a breeze. Whether you’re hosting or just treating yourself, these carrots bring bold flavor with minimal effort!
Hasselback Chicken with Gouda and Apples or Mini Sheet Pan Meatloaves would pair perfectly with these roasted carrots.
I’ll admit it—I’m usually not a fan of cooked carrots. In fact, I’d choose just about anything else over them. But these carrots? They’re the exception! Roasting transforms them into something magical, with a sweet-yet-savory flavor that’s absolutely irresistible.
The balsamic vinegar brings just the right amount of tang, while the honey adds a touch of natural sweetness that balances everything perfectly. Even carrot skeptics will fall in love with this dish!
If you love carrots, try Brown Sugar Glazed Carrots in the Crock Pot!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Carrots– any color and you could even use baby carrots
- Balsamic vinegar
- Honey
- Olive oil
- Seasonings– salt, pepper and thyme
How to make it
Preheat oven to 375°F
Cut the carrots in half lengthwise, or in quarters of the carrot is large. Ideally, you’d want all of the carrots about the same thickness to cook evenly.
Line a sheet pan with parchment or foil for easy clean up.
In a large bowl whisk together the balsamic vinegar, honey, olive oil and seasonings.
Add the cut carrots to the same bowl and mix to coat the carrots.
Place the carrots on to the sheet pan in a single layer.
Bake for 30-35 minutes, flipping the carrots halfway through.
Enjoy alongside your favorite main dish!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Side Dish Favorites
- Roasted Fall Veggies Salad
- Waldorf Pasta Salad with Chicken
- Butternut Squash Mac and Cheese
- Broccoli Salad
- Garlic Knots
- 1905 Salad
- Nectarine Prosciutto Caprese Salad
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Roasted Balsamic Honey Glazed Carrots
Equipment
Ingredients
- 1 pound carrots peeled, cut in half lengthways and width wise. If the carrots are very thick then quarter them.
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F
- Line a sheet pan with parchment or foil for easy clean up.
- In a large bowl whisk together the balsamic vinegar, honey, olive oil and seasonings.
- Add the cut carrots to the same bowl and mix well to coat the carrots.
- Place the carrots on to the sheet pan in a single layer.
- Bake for 30-35 minutes, flipping the carrots halfway through.
