Flavorful Roasted Baby Carrots with Honey Balsamic Glaze
Tender roasted baby carrots coated in a sweet and tangy honey balsamic glaze with fresh thyme, perfect as a quick and easy side dish that impresses.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 pound baby carrots, washed and patted dry
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves (about 6–8 sprigs), stripped
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together olive oil, honey, balsamic vinegar, fresh thyme leaves, salt, and black pepper to create the glaze.
- Add the baby carrots to the bowl and toss well to coat each carrot evenly with the glaze.
- Arrange the carrots in a single layer on a rimmed baking sheet, ensuring they are not crowded.
- Roast for 20-25 minutes, turning the carrots gently halfway through at about 12 minutes, until tender and caramelized with golden-brown edges.
- Optionally, drizzle a little more honey balsamic glaze over the carrots when you remove them from the oven and let rest for 5 minutes to thicken the glaze.
- Serve warm, garnished with fresh thyme sprigs if desired.
Notes
Pat carrots dry before glazing to ensure caramelization. Turn carrots halfway through roasting for even cooking. If glaze starts to burn, tent with foil. Let carrots rest after roasting to thicken glaze. Substitute honey with maple syrup or agave nectar for vegan option. Fresh thyme preferred over dried for best flavor.
Nutrition
- Serving Size: About ½ cup (90 gram
- Calories: 90
- Sugar: 12
- Sodium: 300
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 22
- Fiber: 3
- Protein: 1
Keywords: roasted baby carrots, honey balsamic glaze, thyme, easy side dish, healthy vegetables, quick recipe, gluten-free, vegan option