Balsamic Glazed Roasted Carrots

40 mins
Serves 4
https://www.recipeslady.com/balsamic-glazed-roasted-carrots/?fbclid=IwY2xjawLJJ2ZleHRuA2FlbQIxMQABHgPFQTN4LRPLho7KOfwrDQvD-6lEwSf4xTaKHfaZkJxFbMq_wR84MEebl7dk_aem_x8tDqSADaN9NQ3n5GveKmg

Directions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2Preheat your oven to 400°F (200°C).
  3. 3Preheat your oven to 400°F (200°C).
  4. 4Line a baking sheet with parchment paper.
  5. 5Line a baking sheet with parchment paper.
  6. 6Line a baking sheet with parchment paper.
  7. 7In a large bowl, toss carrots with olive oil, salt, and pepper.
  8. 8In a large bowl, toss carrots with olive oil, salt, and pepper.
  9. 9In a large bowl, toss carrots with olive oil, salt, and pepper.
  10. 10Spread them out evenly on the prepared baking sheet.
  11. 11Spread them out evenly on the prepared baking sheet.
  12. 12Spread them out evenly on the prepared baking sheet.
  13. 13Roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
  14. 14Roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
  15. 15Roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
  16. 16While the carrots roast, mix balsamic vinegar and honey in a small bowl.
  17. 17While the carrots roast, mix balsamic vinegar and honey in a small bowl.
  18. 18While the carrots roast, mix balsamic vinegar and honey in a small bowl.
  19. 19In the last 5 minutes of roasting, drizzle the balsamic mixture over the carrots and toss to coat.
  20. 20In the last 5 minutes of roasting, drizzle the balsamic mixture over the carrots and toss to coat.
  21. 21In the last 5 minutes of roasting, drizzle the balsamic mixture over the carrots and toss to coat.
  22. 22Return to the oven until glossy and sticky.
  23. 23Return to the oven until glossy and sticky.
  24. 24Return to the oven until glossy and sticky.
  25. 25Sprinkle with fresh thyme if desired and serve warm.
  26. 26Sprinkle with fresh thyme if desired and serve warm.
  27. 27Sprinkle with fresh thyme if desired and serve warm.

Ingredients

  • 1 lb carrots, peeled and cut into sticks or left whole if thin
  • 1 lb carrots, peeled and cut into sticks or left whole if thin
  • 1 lb carrots, peeled and cut into sticks or left whole if thin
  • 1.5 tablespoons olive oil
  • 1.5 tablespoons olive oil
  • 1.5 tablespoons olive oil
  • to taste Salt and black pepper
  • to taste Salt and black pepper
  • to taste Salt and black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh thyme leaves, optional
  • 1 teaspoon fresh thyme leaves, optional
  • 1 teaspoon fresh thyme leaves, optional

Equipment

Baking sheetParchment paper or silicone matLarge mixing bowlSmall bowlSpoon or basting brushSharp knifevegetable peeler

Tips

  • Cut carrots evenly to ensure uniform roasting
  • Use parchment or a non-stick baking mat to prevent glaze from burning
  • Don’t skip the flip—turning them halfway gives you that even caramelization
  • Roast until slightly browned—that’s where the flavor lives!
  • Add the glaze near the end so it doesn’t burn or become bitter