Glazed Whole Roasted Carrots; tender carrots glazed in a sweetly-tangy balsamic and honey glaze. Easy peasy delicious carrots!
Not only are they good for your eyes BUT they also put hair on your chest! All right so they really don’t make you sprout hair on your front-side, that’s just something my dad would tell us growing up. Actually he said that about lots of things… carrots, coffee, yard work (blech!). Okay so forget about the chest-hair thing and just go with “they’re-good-for-your-eyes” because I actually really do want you to make these! —–>(Hi Dad) <—–
So as I was saying… Carrots rule, but carrots roasted and candied with balsamic and honey are top-notch! And in celebration of October being Fair Trade Month, I busted out my Fair Trade Glorybee honey and got to roasting. I made these to go along side meatloaf and baked potatoes (at my daughter’s request), which so happens to be one of my favorite fall comfort meals and these carrots are absolute perfection!
To Make These Honey Balsamic Glazed Whole Roasted Carrots You Will Need:
- olive oil
- black pepper
- sea salt
- thyme sprigs
- balsamic vinegar
For this recipe in particular you want to find the carrots that still have their tops on. The skin tends to be softer, so you won’t have to peel them (score!) and they’re also more tender which makes roasting them whole that much easier. You don’t want to buy those big, clunky carrots that are in bags next to the celery… those are better for making stock or sayyy, feeding to horses. And let’s just be honest… they just won’t look as pretty on the plate.
Trim off the carrot tops and give them a good scrub. You could also trim off the vine-y ends… but I happen to like those, gives ’em character. I’m such a dork… I know.
Drizzle with olive oil.
Sprinkle with crushed black pepper. Like I literally took a meat tenderizer to a baggie of peppercorns! For maximus peppery-ness.
And sprinkle with kosher salt.
Toss them all around so each carrot is generously coated in the olive oil and S & P.
Throw on a couple of sprigs of fresh thyme. I have an abundance of thyme growing in my herb garden so I’ve been throwing it in, on and under EVERYTHING!
Now just pop these carrots into a preheated 425° oven for like 15 minutes.
When the time is up, remove the pan from the oven and set the pan off to the side to cool down for a moment. Meanwhile you can quickly make the balsamic honey glaze.
Honey… obviously. (dark brown sugar would be yummy too!)
Stir to combine… of course! How easy is THAT?
Drizzle over top of the semi-roasted carrots, toss them all around and pop them back into the oven for 10-15 more minutes. Halfway through give them one last toss.
Stand back when you open the door, or you could get slapped in the face with the balsamic vapors! It’s bad news… mascara dripping down your face isn’t best look.
I looooove these Glazed Whole Roasted Carrots. They are the perfect combination of sweet and tangy. If and I mean IF there’s leftovers they reheat just splendidly.
So totally easy and so totally yum.
Enjoy! And if you give this Glazed Whole Roasted Carrots recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Honey Balsamic Glazed Whole Roasted Carrots
- 2 bunches baby carrots, go for the ones that have the tops still on
- 1 tablespoon extra light olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme, optional
- 2 tablespoons balsamic vinegar
- 2½ tablespoons honey
- Chop of the leafy carrot tops and scrub well.
- Toss the carrots in the olive oil, salt and black pepper. Place the carrots on a rimmed baking sheet and throw on the sprigs of fresh thyme.
- Slide the carrots into a preheated 425 degree oven and roast for 15 minutes. Meanwhile prepare the glaze by mixing the balsamic vinegar with the honey.
- Remove the carrots from the oven and drizzle on the glaze. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.
- Remove and discard the thyme sprigs and serve.
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THANK YOU in advance for your support!
My favorite way to eat carrots has always been steamed, lightly salted and sprinkled with fresh dill but this may have just changed things. I roast pretty much anything so really I don’t know why I haven’t given carrots a try yet? Honey, balsamic vinegar and carrots sounds like a heavenly match!!! Great idea!
Looks delicious…. =) balsamic + honey = good combo
These look lovely!
I love how easy these look… not to mention scrumptious!
Gorgeous carrots! Wow!
my dad always says things put hair on your chest too – love it 🙂
SO pretty, definitely restaurant-worthy carrots!
Despite having 4 daughters, my dad also promoted food by telling us it would put hair on our chest! And I think he’d also be a big fan of these… Yum!
Your dad is just too funny! “Hair on your chest?” I kind of had to think about that for a sec. No but seriously, these carrots are GORGEOUS! They’ll have to make an appearance on my Thanksgiving table this year!
I really don’t want hair on my chest, but I do want to improve my eye sight. Instead of getting the glasses I so badly need, I will live in denial a little longer and just eat more carrots; starting with these lovelies!
These are gorgeous! I love how rustic carrots look when they are cooked whole!
Oh my! These are something you would find in a super fancy restaurant. I’m definitely making these!
I just love roasted carrots! Yours are perfect and the glaze sounds so tasty!
You’re not alone… I love the vine-y ends too 🙂
These carrots look absolutely amazing… I’ll have to pick some up at the farmer’s market on Saturday and give this recipe a shot… they’ll looks so pretty with the multi-colored heirloom carrots!
It looks delicious! I do WW and it is 3 pts for a serving/less if you get 6 servings out of it! Always looking for a different way to eat veggies.
I am always looking for new ways to prepare carrots. I just recently discovered heirloom carrots at my local farmers’ market this past summer, so I am excited to try this recipe!
These look like the perfect holiday side dish – gorgeous!
Just tried these for lunch. Carrots are not my favourite but this recipe made them enjoyable – nice and crunchy and full of flavour.
These look absolutely delicious!
Love roasted veggies! These look great!
Yum! We have been on a roasted carrot kick for a while now, LOVE them, but we haven’t tried them with your balsamic honey glaze….sounds amazing!
Laurie, I eat carrots EVERYDAY! THey are one of my favorite veggies – I love how their sweet juices are released when roasted as well. THe glaze on top sounds like perfection. In fact, I want a plate of these for breakfast this morning. LOL! And you managed to make carrots look pretty. Something I don’t think I could EVER do unless they were inside a carrot cake 🙂
I know I told you I thought your carrosts were pretty on instagram but I can’t get over it…they’re seriously bee-uuutes! I’m jealous of your camera skills too.
These were SO good. I used bay carrots and dried thyme leaves because that is what I had in the house. This is ,y new favorite cantor recipe. Thank you so much…the balsamic glaze makes it (and the fact that I use Honey Gardens raw honey and an 18 year aged balsamic). Quality ingredients make all the difference, as always!
I am famous for cooking great carrots. Well … in my own mind any way. But after following this recipe exactly, I have switched to this one. Everything is right about it. And my wife and grand kids will vouch for that.
Love it! I’m so glad!
Can I make this day ahead and how would you reheat?
Hi Pat! Sure! I personally would reheat in a pan on low to medium-low heat until hot throughout. Enjoy!
Just made this, Laurie – me and the family LOVE them!! Definitely making again!
I’m so glad! Thanks for taking the time to leave a comment, Laura!
Making these for Christmas dinner! I love roasted carrots and have been looking for a nice glaze. This sounds simply scrumptious!!!
I follow directions accept I add lawrys garlic salt, season salt, fresh cracked pepper, reg garlic powder, a dash of some Bragg 24 herbs and spice blend and I used orange blossom honey and I also drizzled a light drizzle of balsamic glaze prior to roasting. Then I tossed around and re drizzled some honey and balsamic glaze and finished roasting. Absolute perfection! Easter dinner is going to be phenomenal!
These carrots were amazing! I used agave syrup instead for honey, and the flavor and texture was amazing!