Honey + Balsamic Vinegar + Butter = Heaven. It is sweet, tangy and rich all at once. As you know, I love roast vegetables. But, drizzling them in honey balsamic glaze elevates them to the next level. The best part? These are so easy to make. These heavenly Honey Balsamic Glazed carrots can be enjoyed any day of the year or saved for special occasions like Thanksgiving or date nights. They are simple and delicious, and you will not regret making them.


These carrots are great with a hearty main dish like Herb Roasted Pork Tenderloin or Herb Roasted Breast of Chicken. The subtle and deep herbs will be complemented by the sweet and tangy sweetness of the carrots. Don’t forget to add a large pile of creamy potatoes! This tangy balsamic glaze goes well with Classic Homemade Beef Loaf. These fancy-pants carrots make a wonderful addition to any Christmas or Thanksgiving dinner.

Peeled carrots give off a brighter glow, so if you’re throwing them in a salad, they look a bit gnarly with the skins left on. But in this case, i.e. roasting, visually, it won’t make a huge difference if they’re peeled or not. Some people claim the skin can taste bitter and slightly earthy when it comes to taste. I see very little difference, especially when roasting and glazing to the high heavens.

Finally, when I’m cooking carrots, it’s with a roast dinner or a nice bit of meat that needs some TLC. So in this instance, I never peel them, work smarter, not harder and all that.

In the end, it’s totally up to you! However, give those dang things a good scrub in hot water.

To slice or not to slice?

I do highly recommend slicing your carrots at least in half. If they’re particularly large, then consider quartering them. You want the carrots to cook through the centre before the glaze fully caramelizes. If they’re too big, the glaze will burn when they’re completely softened. Slightly thinner carrots work best for this recipe.


Honey-Balsamic Glazed Carrots can be a delicious side dish that’s simple enough to make on a busy weeknight but elegant enough for entertaining. Prep time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes


  • 2 lbs. 2 lbs. carrots ($1.69)
  • 1 Tbsp olive oil ($0.16)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.02)
  • 2 Tbsp honey ($0.24)
  • 1/4 cup balsamic vinegar ($0.55)
  • 1 Tbsp butter ($0.14)


  • Preheat the oven to 400oF Peel and wash the carrots. Cut them into 1-inch pieces.
  • Place the carrots on parchment-lined baking sheets and drizzle 1 Tbsp of olive oil. Toss the carrots with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast the carrots in the oven for 30 minutes, turning once halfway through.
  • While the carrots roast, make the honey balsamic sauce. Combine the honey and balsamic vinegar in a small saucepan and mix to combine. Let the glaze simmer on medium heat for 10 minutes or until it becomes slightly thicker. The butter should be added to the pot. Stir until the butter is incorporated into the glaze. Set aside the glaze
  • After the carrots have been roasted, drizzle the honey balsamic sauce over them and toss to coat. Serve warm


Serving Size: 1 Serving Calories: 193.5 kcal Carbohydrates: 32.93 G Protein: 2.23 g Fat: 6.28g Sodium: 238.83 mg Fiber: 2.95 g

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