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Flavorful Honey Roasted Rainbow Carrots Recipe with Easy Balsamic Glaze

honey roasted rainbow carrots - featured image
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This simple and delicious side dish features rainbow carrots roasted with honey and olive oil, finished with a tangy balsamic glaze and fresh thyme. Perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1.5 pounds (680 grams) rainbow carrots, peeled and cut into sticks or halves
  • 3 tablespoons honey (or maple syrup/agave nectar for vegan option)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon fresh thyme, chopped
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and trim the rainbow carrots. Cut them into sticks about 3 inches long and 1/2-inch thick, or halve smaller carrots.
  3. In a large mixing bowl, combine the peeled carrots, honey, olive oil, minced garlic, salt, and pepper. Toss to coat evenly.
  4. Line a baking sheet with parchment paper or a silicone baking mat. Arrange the carrots in a single layer, giving them space to roast properly.
  5. Roast the carrots for 20 minutes until they start to soften and develop golden edges.
  6. While the carrots roast, pour balsamic vinegar into a small saucepan and simmer over medium-low heat, stirring occasionally, until thickened and syrupy (about 8-10 minutes).
  7. Remove the carrots from the oven. Drizzle the balsamic glaze evenly over them, sprinkle with chopped fresh thyme, and gently toss or spread them out again.
  8. Return the carrots to the oven and roast for another 10-15 minutes until tender and caramelized with a sticky, shiny glaze.
  9. Once out of the oven, sprinkle with flaky sea salt and extra cracked black pepper to taste.
  10. Serve warm.

Notes

If carrots brown too quickly, loosely cover the baking sheet with foil for the last 10 minutes of roasting. For vegan version, substitute honey with maple syrup or agave nectar. Use fresh herbs for best flavor. The balsamic glaze can be made ahead and stored in the fridge. Leftovers keep well for up to 4 days and reheat best in the oven at 350°F for 10-15 minutes.

Nutrition

Keywords: honey roasted carrots, balsamic glaze, rainbow carrots, easy side dish, healthy vegetables, roasted vegetables, gluten-free, vegan option

Find it online: https://dahliadishes.com/flavorful-honey-roasted-rainbow-carrots-recipe-with-easy-balsamic-glaze/