Roasting carrots is the perfect way to caramelize them and bring out their natural sweetness. Adding a honey balsamic glaze amplifies the flavor and the caramelizing power making these carrots not just your average steamed vegetable. Traditionally when I roasted veggies, I like to keep it simple to let them not overpower what they are being served with. In most cases, olive oil, salt, and pepper are all I like to use. Here I created a simple glaze. Because carrots are already sweet, not much honey is needed. Try these honey balsamic carrots as a side for ham or turkey at your next holiday gathering or have them as an easy weeknight side dish.

Ingredients

You'll need:

1 lb. carrots (about 10 carrots) I used whole carrots that come with the fronds still on. I left a little stub on the end of my carrots, but feel free to chop both ends if you prefer.
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. salt
1 tsp. dried rosemary (I used this herb blend that is heavy on the rosemary)

Instructions

Preheat oven to 425 degrees.

Peel and trim carrots. If any of the carrots are especially large, cut them in half or quarters. The key is to get a lot of surface area for roasting.

In a small bowl, mix together all ingredients for the glaze.

Place carrots onto baking sheet and pour glaze over the top. Roast carrots at 375 for 20 minutes. At the 20 minute mark remove from oven and flip with a spatula to ensure even browning. Place back in oven and roast for another 10 minutes. Remove glazed carrots for sheet pan and serve.

Variations

There are lots of ways you can switch this recipe up and for it still to be some delicious version of honey balsamic roasted carrots.
Add fresh parsley or fresh thyme as your herb in the glaze. You could also add chopped parsley at the end after roasting.
Add 2 cloves minced garlic to the glaze.
Double the amount of balsamic glaze for the same about of carrots so that that are more saucy.
Use melted butter instead of olive oil

Serving Size

This recipe creates enough for 4 people to have a side portion of carrots. If you would like to double it or triple it, make sure you use a large enough sheet pan that the carrots are not overcrowded, or cook in batches.

What to serve with

This would go great with a traditional ham or roast chicken. Try one of the following recipes!

Baked Ham from Spend with Pennies
Garlic Herb Roast Chicken from Cafe Delites
Roast Turkey
Balsamic Mushrooms with Kale