Honey Balsamic Glazed Carrots
Tender roasted carrots coated in a sweet and tangy honey balsamic glaze. A simple, flavorful side dish that comes together with minimal effort and delivers beautifully caramelized results.
Ingredients
- 1 pound carrots , peeled
- 2 tbsp honey
- 1/2 tbsp balsamico vinegar
- 2 cloves garlic , minced
- 1 tbsp butter , melted
- 1 tbsp extra-virgin olive oil
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- parsley , for garnish
Instructions
- Peel and slice the carrots into even pieces to ensure consistent cooking and proper texture.
- In a bowl, combine the carrots with honey, balsamic vinegar, ginger powder, oil, salt, and pepper. Toss well so every piece is evenly coated.
- Spread the carrots in a single layer on a baking tray. Roast at 200°C (400°F) for 20–30 minutes, turning once, until tender and lightly caramelized. Avoid overcrowding to ensure proper roasting.
- Remove from the oven, taste, and adjust seasoning if needed. The glaze should be glossy and balanced—serve immediately while warm.
Notes
Storage tips:
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the carrots for up to 3 months. Reheating tips:
Warm the carrots in the microwave until heated through, or gently reheat in a pan over medium heat to bring back some of the glaze.
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the carrots for up to 3 months. Reheating tips:
Warm the carrots in the microwave until heated through, or gently reheat in a pan over medium heat to bring back some of the glaze.