Roasted Carrots with Honey Balsamic Glaze

I came home from the grocery store yesterday with almost 10 different kinds of root vegetables...I think I might have a problem. I just couldn't walk past the squash and the carrots and the sweet potatoes and the beets without loading up my cart! And now that I've got a pantry full of root vegetables I've got to start cooking, and there's no better recipe to start with than these delicious and tender Roasted Carrots with Honey Balsamic Glaze. This is such an easy, healthy recipe and it's perfect for this time of year when carrots are fresh and plentiful. Our family gobbled up these carrots in no time and I think you're going to love this recipe as much as we do!

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You'll need:

14 large carrots (with their tops!) fresh from the garden, farmer's market, or the produce section of your local grocery store
2 tbsp honey
2 tsp balsamic vinegar
a pinch or two of sea salt

To make:

Set your oven to preheat to 400 degrees Fahrenheit.

 Prepare a large baking sheet by lining it with a sheet of parchment paper. Don't skip this step! The glaze will caramelize in the oven and if you don't line your baking sheet you're going to have a heck of a time getting it clean! Parchment paper also prevents sticking so you don't have to add any oil or fat to the recipe which keeps it nice and light!

Wash your carrots very well, making sure to scrub off any lingering mud.

Snip the tops off leaving about 1 inch of green attached.

Dry the carrots and place them on the prepared baking sheet.

Whisk together the honey and balsamic vinegar in a small bowl and brush it on to the carrots. Drizzle any remaining honey mixture over the carrots and roll them around a bit to make sure they're all well coated. Sprinkle a pinch or two of sea salt over the carrots.

Once the oven has preheated, roast the carrots for 18-22 minutes or until they're roasted to the texture you prefer.

 When you pull them out of the oven they'll be tender and coated with the sticky honey balsamic glaze.

Transfer them to a platter and serve immediately.

This is truly the perfect healthy side dish for a fall meal! It's also great for holiday dinners because you can double or triple the recipe easily for a crowd.

This is a very Weight Watcher's-friendly recipe since there's only 4 Weight Watchers PointsPlus in the entire recipe. One serving is only 1 PointPlus!

I hope you enjoy this recipe! Let me know in the comments below, what's your favourite fall vegetable?

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  1. This looks like it would be a wonderful side dish for Thanksgiving! We're still getting lots of carrots from our CSA so I am definitely trying this!

  2. This sounds delicious! I have tons of carrots to use up so I'll have to try this!

  3. What a delicious - and gorgeous! - side dish!

  4. This may be my favorite fall veggie! I love how easy and tasty this is. Do you think a silpat liner would work on the cookie sheet? I'm liking that balsamic and honey combo. Looks great and we have LOTS of carrots. Thanks!

  5. I love the idea of this and cannot wait to try it with our fist parsnips, they will taste amazing with the balsamic and honey glaze :D


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