Honey Balsamic Roasted Carrots

Why You’ll Love this Recipe

Tools to Make Honey Balsamic Carrots

You’ll need just a few basic kitchen tools to prepare these balsamic-glazed carrots. Here’s what I recommend having on hand before getting started:

• Vegetable Peeler – For peeling the carrots.
• Sharp Knife & Cutting Board – To chop the garlic, rosemary, and parsley. If you prefer cut roasted carrots, you’ll also use these to slice them.
• Rimmed Cookie Sheet – Ensures even roasting and prevents the glaze from spilling over.
• Microplane Grater – For zesting the orange peel to add a bright citrus flavor.
• Measuring Spoons – For accurately measuring the balsamic mixture ingredients.
• Glass Measuring Cup or Small Bowl – To mix the balsamic glaze.
• Whisk – Helps combine the honey, balsamic vinegar, and seasonings smoothly.
• Serving Dish – For plating and serving these beautifully roasted carrots.

Balsamic Glazed Roasted Carrot Ingredients

These balsamic glazed carrots are simple, flavorful, and made with just a handful of ingredients. Before you begin, check your fridge and pantry to ensure you have everything on hand.

For exact measurements and step-by-step instructions, scroll down to the FREE printable recipe card at the bottom of this post!

• Whole Carrots – Medium-sized, all similar in size to ensure even roasting.
• Extra Virgin Olive Oil – Helps the carrots roast evenly and enhances flavor.
• Honey – Adds natural sweetness and helps with caramelization.
• Balsamic Vinegar – Provides tangy depth to balance the sweetness.
• Orange Zest – Brightens the dish with a hint of citrus.
• Fresh Garlic – For extra savory flavor.
• Fresh Rosemary – Adds earthy, aromatic notes.
• Sea Salt & Black Pepper – To season the carrots perfectly.

Ingredient Substitution Questions

Need to make a swap? Whether you’re out of an ingredient or looking for an alternative, here are some easy substitutions for this honey roasted carrots recipe.

Can I Use Baby Carrots Instead of Whole Carrots?

Yes! You can substitute baby cut carrots, but you’ll need more since they are smaller than whole carrots.

How Many Baby Carrots Equal a Whole Carrot? Since baby carrots are about ⅓ to ¼ the size of whole carrots, you’ll need 36 to 48 baby carrots to replace 12 whole carrots in this recipe.

Katie’s Tip: Baby carrots may roast faster than whole carrots, so start checking for doneness a few minutes earlier to avoid overcooking.

What Can I Substitute for Honey?

If you’re out of honey, pure maple syrup is a great alternative. It provides a similar sweetness and works well in the glaze.

Katie’s Tip: Avoid pancake syrup, as it contains additives that can affect flavor and texture.

What Can I Use Instead of Fresh Rosemary?

If you don’t have fresh rosemary, here are a couple of great alternatives:

• Dried Rosemary – Use ½ teaspoon dried for every 1 teaspoon fresh.
• Fresh Thyme – Works well with the balsamic glaze and has an earthy flavor. Use the same amount as rosemary.
• Dried Thyme – Use ½ teaspoon dried in place of 1 teaspoon fresh rosemary.

Katie’s Tip: Either rosemary or thyme will work beautifully in this balsamic roasted carrots recipe!

Can You Make Roasted Carrots Ahead of Time?

Yes! If you’re planning a holiday meal or want to prep these honey balsamic roasted carrots in advance, here’s how to do it:

Option #1: Roast & Reheat

1. Roast the balsamic-glazed carrots as directed.
2. Let them cool completely, then transfer them to an airtight container.
3. Refrigerate for up to 3 days.
4. To reheat, place the carrots on a baking sheet, cover with foil, and warm in a 350°F oven for 10-15 minutes until heated through.

✔ Best if you want your carrots to taste as fresh as possible.

Option #2: Prep the Carrots & Cook Later )

1. Wash, peel, and trim the carrots up to 2 days in advance.
2. Prepare the honey balsamic glaze and store it separately in an airtight container in the fridge.
3. When ready to cook, toss the carrots with the glaze and roast as directed.

✔ Best if you need to free up oven space for other dishes.

Tips for Perfectly Roasted Balsamic Carrots

Honey Balsamic Roasted Carrots FAQs

Got questions about making this whole carrots recipe? Here are answers to some commonly asked questions. If you don’t see your question here, drop it in the comments below—I’m happy to help!

Do You Have to Peel Carrots Before Roasting?

No, peeling is optional! As long as you scrub the carrots clean and remove any dirt, they’re safe to roast with the skins on.

Why Peel? Some people prefer the smoother texture and appearance of peeled carrots. If you don’t like the look or taste of carrot skins, go ahead and peel them before roasting.

Do I Have to Keep the Carrots Whole?

Not at all! While whole roasted carrots look stunning on a serving platter, you can cut them into smaller pieces if you prefer.

Katie’s Tip: If you cut the carrots, reduce the roasting time by half and check for doneness every 5 minutes after that.

How Do You Cut Carrots for Roasting?

If cutting, I recommend slicing the carrots into 2- to 3-inch pieces and cutting them on the bias (at a 45-degree angle).

Why Cut on the Bias? This technique increases surface area, helping these easy roasted carrots caramelize beautifully while also making them more visually appealing!

How Long to Roast Carrots at 425°F?

Roasting time depends on carrot size:

• Whole carrots: 30-40 minutes, flipping halfway through.
• Baby or thin carrots: May need less time—start checking around 25 minutes.
• Cut carrots: Reduce roasting time to 15-20 minutes, checking for doneness.

Katie’s Tip: If your carrots aren’t tender after 40 minutes, lower the oven temperature to 350°F and continue roasting, checking every 5 minutes to prevent burning.

How Long Do Roasted Carrots Last?

Leftover balsamic roasted carrots will keep for 3-4 days when stored properly.

Storage Tip: Transfer cooled carrots to an airtight container and refrigerate within two hours of serving for the best texture and flavor.

What to Serve with Balsamic Roasted Carrots

These roasted carrots with balsamic glaze pair well with a variety of main dishes, making them a versatile side for both weeknight dinners and holiday meals.

Best Main Dishes to Pair With These Carrots

For a balanced meal, serve roasted balsamic carrots with one of these delicious entrees:

• Baked Honey Mustard Chicken – Tender chicken baked in a sweet and savory honey mustard sauce with fresh rosemary.
• Instant Pot Beef Roast – A fork-tender chuck roast with a rich mushroom gravy, made quickly in a pressure cooker—it is one of our favorite main dishes to have alongside this easy honey balsamic carrots recipe
• Apple Cider Pork Chops with Caramelized Apples – Juicy pork chops with fragrant sage and sweet caramelized apples.
• Creamy Orange Almond Chicken with Rice – Seared chicken in a creamy almond sauce with a touch of citrus, served over almond rice pilaf.
• Whole Roast Chicken with Citrus & Rosemary – A golden, crispy-skinned roast chicken infused with citrus and fresh rosemary.

More Vegetable Side Dishes

Looking for more easy and delicious vegetable sides? Try one of these favorites, or browse the full collection in the Side Dish Recipe Index!

• Apple Stuffed Acorn Squash – A vegetarian-friendly side dish, perfect for Thanksgiving or any fall meal.
• Massaged Kale Salad with Roasted Squash & Goat Cheese – A hearty, flavor-packed salad with roasted delicata squash and herbed goat cheese.
• Apple Cider Roasted Squash – A cozy, caramelized acorn squash recipe that pairs well with any holiday spread.
• Roasted Butternut Squash and Kale Quinoa Stuffing – A gluten-free, veggie-loaded stuffing that’s great on its own or as a stuffing for squash.
• Browned Butter Parmesan Mashed Potatoes – Classic mashed potatoes with rich browned butter and freshly grated parmesan.