Ever at a loss for what to serve with that fantastic roasted chicken you just made? Or a perfectly grilled steak? What about a salmon filet? Well my friends, Balsamic Honey Glazed Rainbow Carrots to the rescue! (And rainbow carrots at that).
This is one of my favorite ways to dress up some plain old carrots. After the beef stew I made over the weekend, I still had quite a few of them left hanging about in the refrigerator. Prep takes less than 10 minutes, then leave them in the oven till the timer goes off and presto! Sweet and slightly tangy, these carrots are even more delicious than they are easy to make. Doesn't get much simpler than this!
Balsamic Honey Glazed Rainbow Carrots
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Ingredients
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- 1 lb rainbow carrots, cut in half and sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- Coarse salt for sprinkling
- Parsley, diced, for garnish
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Instructions
- Preheat oven to 400°F. Grease a baking dish and set aside.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey sea salt, and black pepper in a bowl until fully combined.
- Toss the carrots and the honey mixture together in a large bowl until evenly coated.
- Place coated carrots in to the prepared baking dish.
- Roast for about 30-35 minutes until carrots are tender (but not mushy!)
- Cool for 5 minutes. Top with a sprinkling of coarse salt and parsley to serve.
- Prep Time: 10 mins
- Cook Time: 35 minutes
Ema Jones says
Honey isn't just a sweet treat; it has powerful medicinal uses so make sure you choose pure one.
Thalia @ butter and brioche says
I make roasted veggies often but never thought to make a honey balsamic glaze before. Thanks for the idea!
Dan says
Great coloring to these carrots. I had the privilege of peeling some of these, and the color is a lot louder after the peeling process. Bon apetit
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caitlin joyner says
do these carrots re-heat well?
Belle acuna says
If you are vegan what can you substitute for honey?
Trudi Annett says
Can you use baby multi colored carrots?
Diana says
“In a small bowl, whisk together the olive oil, vinegar, honey sea salt, and black pepper in a bowl until fully combined.” — when do you add the balsamic? It’s not in the recipe.
Aberdeen says
The balsamic vinegar is the "vinegar" listed after the olive oil.
Melissa Welch says
Balsamic is vinegar
Cindy B says
The Balsamic is the vinegar
Lisa says
These were so easy and so good!!
Aberdeen says
Thank you so much!!
C says
Great recipe!!! My husband who has never willingly eaten a side of carrots just devoured two servings. Adding to my list of go-tos! Thanks!
Aberdeen says
Awesome! You're very welcome.
AnnieA says
Excellent! My son who does not eat carrots that are not orange, ate them all! If you slice them fairly thin, they are almost like a French fry but so much better. Will continue making these for many meals to come. Thank you!
Karen A says
Do you peel the carrot?
Rachelle says
Could you coat the carrots in the honey mixture the night before and then toss in the oven when you’re ready to cook the next day?
Candice G says
This was absolutely exquisite. I made this with seabass and beurre blanc sauce and the flavors complemented each other very well. I highly recommend this side dish with a fish.
Linda says
If you use baby carrots, do you still cut them? Would you adjust bake time?
WhiteSD says
Delicious and easy. I made the glaze in a small jar and just shook it! Also added some chopped rosemary to the glaze. Came out great!
CK says
Great recipe, although I am still trying to figure out what I am missing. How does 10 minutes of prep time + 35 minutes (30 cooking + 5 cooling) of cooking time = 1 hour and 10 minutes? I want to make this recipe, but I also want to make sure that I allow for the right amount of time so that the entire meal is done cooking at the same time. Thank you!
Alice says
I made this with yellow carrots and it was a major success. The best carrots I've ever had! My husband loved it too. Do you think this recipe would work with beets?
Aberdeen says
Thank you! Beets would be an interesting idea...I would peel and parboil them, then follow this recipe. May just have to try this!
Steph says
Very good and easy to follow.
Do you know the macros for this recipe? Carbohydrates, fiber, etc?
Aberdeen says
Thank you! I do not but you can use a free nutritional values calculator on google.
Laura C says
Quick to make and absolutely delicious. I’ve not found a carrot glaze worthy of re-making—until this one! Picky hubby loves this.