I love roasting or grilling carrots! I feel like they are sometimes forgotten about as a side dish when it’s not a holiday but that shouldn’t be the case!! Carrots are always super cheap at the grocery store – sometimes under $2.00 for a large bag. I always use FRESH vegetables for roasting. The stuff in a can won’t give you the same results.
This recipe is both sweet and savory. The honey and balsamic vinegar brings out the sweetness of the carrots. While the rosemary gives them a more earthy flavor.
You want to roast them enough so they are soft on the inside and get that crust on the outside.
I’ve found that roasting them on 375 for about 40 minutes does the trick! If they are not crispy enough after that time, you can always turn on the broiler for 3-5 minutes at the end.
Honey Balsamic Carrots are a perfect side dish to chicken or pork. If you’re looking for an easy chicken recipe to pair with, check out these One Pan Baked Chicken Thighs.
Honey Balsamic Carrots
Roasted Carrots with Honey, Balsamic, and Rosemary
- 1 pound Carrots
- 1/4 cup Honey
- 1/4 cup Balsamic Vinegar
- Dried Rosemary
Pre-heat oven to 375
Slice the carrots into bite size pieces. Season with salt a pepper.
In a large bowl combine carrots, balsamic vinegar, honey, and rosemary. Let sit for 10 minutes.
Transfer the carrots to a baking dish
Bake @ 375 for 40 minutes
