Description
This Honey Balsamic Roasted Carrots recipe delivers sweet and tangy flavor perfectly caramelized through roasting. Tender carrot sticks are coated in a delightful blend of olive oil, honey, balsamic vinegar, and garlic powder, then roasted to golden perfection. It’s a simple, healthy, and elegant side dish that complements any meal.
Ingredients
Scale
Carrots
- 1 1/2 pounds carrots, peeled and cut into sticks
Coating Mixture
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Carrots: Peel and cut the carrots into sticks to ensure even cooking and caramelization. This helps the carrots roast uniformly and absorb the flavorful coating well.
- Mix the Coating: In a large bowl, combine the olive oil, honey, balsamic vinegar, garlic powder, salt, and pepper. Stir until fully blended to create a deliciously balanced glaze.
- Coat the Carrots: Toss the carrot sticks in the bowl with the coating mixture, ensuring every piece is thoroughly covered with the honey-balsamic blend for maximum flavor.
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roast the Carrots: Spread the coated carrots out in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even caramelization and tender texture.
- Garnish and Serve: Once the carrots are tender and caramelized, transfer them to a serving dish. Sprinkle chopped fresh parsley on top for a vibrant color contrast and fresh flavor. Serve hot as a delicious side dish.
Notes
- Uniform carrot size ensures even roasting.
- Adjust honey quantity to taste for desired sweetness.
- Use fresh garlic instead of garlic powder for a stronger garlic flavor.
- Roast carrots until tender but not mushy for the best texture.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
