Honey Roasted Carrots with Balsamic (How to Make Delicious Roasted Carrots!)

This recipe for Honey Balsamic Carrots is a super simple way to make oven roasted carrots with lots of flavor! Keeping the carrots whole gives this easy side dish of whole roasted carrots a great presentation on the table! Learn all you need to know about how to roast carrots.

This recipe for roasted balsamic carrots is a great way to transform boring, regular carrots into a delicious side dish with a gorgeous presentation!

Creating This Recipe for Honey Balsamic Carrots

We make a lot of roasted vegetables for dinner side dishes. I love how easy they are, that the kids like them, and that they’re relatively hands off.

This recipe for balsamic glazed carrots is one that I’ve been making for them for a while that they really love and it is perfect for this time of year since carrots are Fall and Winter Seasonal Produce.

Oven roasted carrots are a great change of pace from our usual Roasted Brussels Sprouts and Roasted Sweet Potatoes, but sometimes I can get away with serving them in addition to a green vegetable and no one will complain.

For this recipe for balsamic carrots, I like to keep the carrots whole (especially if we’re serving them for company or for a special occasion like a Thanksgiving side dish).

The whole roasted carrots make an awesome presentation on a big platter on the dinner table.

Tools Needed to Make these Balsamic Glazed Carrots

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

• Vegetable Peeler – to peel the carrots.
• Sharp Knife and Cutting Board – to chop the garlic, rosemary, and parsley, and if you want to cut the carrots rather than leaving them whole
• Rimmed Cookie Sheet – to cook the balsamic glazed carrots on.
• Microplane Grater – to zest the orange peel
• Measuring Spoons – to measure the ingredients for the balsamic mixture.
• Glass Measuring Cup or Small Bowl – to make the balsamic glaze.
• Whisk – to mix the balsamic glaze ingredients together.
• Serving Dish – to serve the roasted balsamic glazed carrots.

Balsamic Glazed Carrots Ingredients

This recipe for honey balsamic roasted carrots in the oven doesn’t have a complicated ingredient list. To make this roasted carrots recipe, you’ll need:

• Whole Carrots
• Extra Virgin Olive Oil
• Honey
• Balsamic Vinegar
• Orange Zest
• Fresh Garlic
• Fresh Rosemary
• Sea Salt and Black Pepper

The fresh carrots should be medium sized and all relatively similar in size to ensure even roasting. If some carrots are significantly larger (thicker) than others, you can cut the carrot in half lengthwise from stem to end.

Check out the full recipe for these roasted carrots with balsamic glaze in the free printable recipe card at the bottom of this post for all the detailed instructions.

Ingredient Substitution Questions

Got questions about ingredient substitutions when making these balsamic roasted carrots? Here are the answers to a few common substitution questions. 

Can I substitute baby carrots for whole carrots?

Yes, but you’ll need more since baby cut carrots are much smaller than whole carrots. “Baby cut carrots” refer to the pre-peeled and pre-cut carrots that are often sold for the purpose of packing in lunches.

How Many Baby Carrots Equal a Whole Carrot?

Baby cut carrots, commonly referred to as baby carrots, are typically 1/3 – 1/4 the size of whole carrots. That means for this recipe you’ll need anywhere from 36 – 48 baby cut carrots to substitute for 12 whole carrots.

Cooking times for baby cut carrots may be less than whole cooked carrots, so check this recipe for balsamic roasted carrots periodically as it cooks.

What can I substitute for honey in this glazed carrot recipe?

I haven’t personally tested a substitute for honey.

If I were out of honey and still wanted to make these balsamic roasted carrots, I would probably try maple syrup. Just make sure it is pure maple syrup and not pancake syrup.

What can I substitute for fresh rosemary?

If you don’t have fresh rosemary, you can substitute dried rosemary with good results in many recipes.

In this balsamic glazed carrots recipe, I recommend using 1/2 of the amount of fresh herbs when substituting dried rosemary. For this recipe, that means you’ll use 1 teaspoon of dried rosemary as a substitute for fresh rosemary.

Another option to substitute for fresh rosemary is to use thyme instead. Since thyme also has a somewhat woodsy and earthy scent it would also pair well with the flavors in this recipe for honey roasted carrots with balsamic.

You can use fresh thyme in the same amount of the fresh rosemary, or you can substitute dried thyme using half the amount.

This recipe for balsamic roasted carrots would be good with either thyme or rosemary!

How to Make Honey Balsamic Carrots

This recipe for whole roasted carrots is so simple to prepare!

1. First, you’ll wash and dry the carrots. Then peel the carrots. Place them on a greased baking sheet.
2. Next, prepare the honey balsamic glaze by combining the olive oil, honey, balsamic, orange zest, and fresh rosemary in a small bowl or glass measuring cup. Whisk to combine.
3. Pour the glaze over the carrots, making sure to completely coat all of the carrots.
4. Then, place the baking sheet in the oven. Roast for half of the time, then flip the carrots and continue roasting.
5. If you like, season to taste with salt and pepper after roasting just before serving. You can garnish with fresh chopped parsley or extra fresh rosemary, too.

For the complete ingredient list and detailed instructions to make this balsamic carrots recipe, scroll to the bottom of this post for the FREE printable recipe card.

Tips for Making Roasted Balsamic Carrots

• Choose a balsamic vinegar that does not have any additional and unnecessary ingredients added (such as caramel coloring). Another characteristic of a quality vinegar is that it has been aged for at least 12 years, making it thick and somewhat sweet.
• Use fresh garlic cloves, not jarred garlic. It has so much more flavor!
• Place the balsamic carrots in an even layer on the baking sheet, allowing some room in between carrots.
• Line the pan with foil or parchment paper if you want easier clean up.
• Cook the whole carrots until fork tender.

Balsamic Carrots FAQs

Got questions about how to make this recipe for balsamic roasted carrots? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Do you peel carrots before roasting?

You don’t have to peel carrots before roasting them. As long as you make sure the carrots are scrubbed clean, all dirt and debris is remove and they’re dried afterwards you are safe to skip peeling the carrots when making this recipe for whole roasted carrots with rosemary and honey.

There is nothing unsafe about eating carrot skins, but some people find that they don’t like the taste or the appearance of carrots when they are left unpeeled, so in that case I do recommend peeling the carrots first before preparing these whole roasted carrots in the oven.

Do I have to keep the carrots whole for this balsamic carrots recipe?

In this recipe for honey balsamic glazed carrots, I like to keep the carrots whole because it makes for an attractive presentation when the carrots are lined up on a serving platter.

However, you do not have to keep them whole if you don’t wish to. If you choose to cut the carrots, you’ll likely need to adjust the cooking time.

To prepare this recipe with cut carrots, I would start with half the length of time recommended for the whole carrots and then check every 5 minutes thereafter until your desired doneness is achieved.

How do you cut carrots for roasting?

If you choose to cut the carrots for this carrot dish, I recommend cutting the whole carrots into lengths of 2 – 3 inches as well as cutting them on the bias.

Cutting “on the bias” in the culinary world means to angle the knife at 45 degrees rather than cutting it straight into rounded discs.

Cutting on the bias also allows for more surface area to caramelize and brown in this roasted carrots recipe. Cutting carrots on the bias also makes them more attractive!

How long to roast carrots at 425?

The length of time that it takes to roast carrots depends on the size of the carrots (did you cut them or leave them whole? are they baby carrots or extra thin?) as well as the oven temperature.

In this recipe for honey balsamic carrots, I recommend roasting whole carrots at 425 degrees F for 30 – 40 minutes, checking halfway to turn the carrots and test doneness.

When preparing whole roasted carrots in the oven, if after the 40-minute mark your carrots aren’t as tender as you would like them, lower the oven temperature to 350 degrees F and continue cooking.

I recommend checking on the whole roasted carrots every 5 minutes so the honey balsamic glaze on the carrots does not burn.

How long do roasted carrots last?

These balsamic roasted carrots will last about 3 – 4 days as leftovers when stored properly. Transfer leftovers to an airtight container in the refrigerator within an hour or two of serving for best results.

What to Serve with Balsamic Roasted Carrots

This carrot dish would make a great Thanksgiving carrots recipe! The honey balsamic carrots have great flavor, are relatively simple to prepare, and are colorful in a white serving dish.

Leaving the carrots whole when making this roasted carrots recipe creates a pretty presentation for holiday dinners. Check out my Thanksgiving Menu Planner for suggestions for your holiday meal!

For a weeknight dinner, the following recipes would pair really well with this great side dish:

• Baked Honey Mustard Chicken
• Instant Pot Beef Roast
• Apple Cider Pork Chops with Caramelized Apples
• Creamy Orange Almond Chicken with Rice
• Whole Roast Chicken

We also love these roasted carrots with balsamic glaze for Easter dinner. They go great with Slow Cooker Ham with Marmalade Mustard Glaze, roasted asparagus, and scalloped potatoes!

Try these Balsamic Roasted Carrots!

Next time you’re looking for a side dish with carrots, give this balsamic roasted carrots recipe a try!

Did you think it was a the perfect side dish for your holiday table? Leave a comment below and give it a star rating for others to see what you thought of this roasted carrot recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of these roasted carrots with sweet and tangy balsamic glaze!

More Thanksgiving Vegetable Recipes:

This Apple Stuffed Acorn Squash is a great vegetarian side dish to accompany your Thanksgiving meal. Learn how to make baked stuffed acorn squash, how to prep it in advance, and many other tips for this recipe!

In this Massaged Kale Salad recipe, kale is lightly massaged with olive oil, salt and pepper. Then, it’s tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.

This Apple Cider Roasted Squash is a great, easy acorn squash side dish to prepare all winter long, but it’s especially great for Thanksgiving! This recipe uses Acorn Squash.

Roasted Butternut Squash and Kale Quinoa Stuffing is a fantastic vegetarian and gluten-free stuffing recipe loaded with tons of veggies and flavors. You could also use this quinoa stuffing to stuff acorn squash.

Classic mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in this Browned Butter Parmesan Mashed Potatoes recipe.

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What are your favorite whole carrot recipes?