Whoever first thought about pairing the sweetness of honey with the crunch of carrots is a genius. Add in a touch of balsamic vinegar and tasty herbs, and this is a side dish you will bring out every holiday!
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Honey and Carrots
When I was a kid, the one thing I remember most about eating carrots was the honey. Well, and the fact I was told I would get really good eyesight by eating them which didn't work as I've had glasses since I was eight.
This honey balsamic roasted carrots recipe only needs a few ingredients and can be paired with all sorts of main meals including some of my favourites:
Make sure to pair it with my Carrot Top Pesto recipe. It helps you use up every last bit of the carrots meaning no waste! (oh, and it's delicious) win/win!
Honey roasted carrots ingredients
Carrots. I like to buy carrots with the tops on as they look really cool in photos and I make a delicious Carrot Top Pesto. The baby carrots are smaller in size so roast faster. You can use larger carrots and either cook them longer, or cut them into sticks.
Honey. Good quality honey is a must for this recipe. I personally like local honey from farmers markets as they have a stronger flavour, but you could use any honey you like.
Balsamic Vinegar. I am a sucker for a delicious balsamic vinegar. I have a caramelised onion infused balsamic vinegar that I used for this recipe and it adds an extra depth of flavour. You can use any balsamic vinegar, but I would stay away from the white vinegars as these won't provide as strong of a flavour.
How to make honey roasted carrots?
- Peel
Peel and wash the potatoes. If you're using baby dutch carrots, make sure to be careful when peeling as the carrots are already pretty small.
- Slice (if large carrots)
If you're using larger carrots, I would suggest slicing lengthways into 4 so you get more of the honey flavour and they take less time to cook.
- Honey and Balsamic glaze
Mix honey, olive oil and balsamic vinegar together and pour over the peeled carrots. If you want more in-depth flavour, let them marinade in a large bowl for a few hours in the fridge.
- Place in sheet pan
Place carrots on a sheet pan so they are in a single layer. If you are making lots of carrots, I would suggest a second sheet pan rather than layering so you get equal goldenness.
Coat with Salt & Pepper to your taste.
- Bake roasted carrots in the oven
Place in the oven and bake @200C for 20-30 minutes or until tender and golden brown. Roasting time will depend on the size of the carrots.
- Bake roasted carrots in the air fryer
Place in the air fryer and bake @190C for 20 minutes or until tender and golden brown. You'll know when the roasted carrots are done when they are tender and golden brown.
Meal Prep roasted carrots
Carrots on their own can't be an entire meal prep. But, if you pair them with a protein and some carbs, it would make a delicious meal prep option.
Here are some of my favourite main meals you could make with the honey balsamic carrots:
The cooked carrots will last about 5 days in the fridge as long as they are stored correctly in an airtight container.
Frequently Asked Questions
Carrots come in all shapes and sizes so their cook time will be varied. Their best texture is the one you enjoy most. I like a crunchy carrot so I tend to pull mine out a little bit earlier from the oven so they haven't had the chance to go soft yet. I would suggest baking for 20-30 minutes @200C to begin with, then using a metal skewer, poke the carrots. If they're not to your liking, add another 10 minutes (and repeat).
You can eat carrots raw or burnt or anywhere in between. There's no harm.
Yes! You can honestly make so much in the air fryer. Bake them at 190C for about 20 minutes until they are tender and golden. My general rule of thumb for air fryer food is to decrease the temperature by 10 and decrease the time by 5-10 minutes per recipe.
Want more air fryer meal ideas? Check out my Air Fryer Recipe Post.
Yes. But they will be softer after thawing and reheating.
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Recipe
Honey Roasted Carrots Recipe
Ingredients
- 500 g baby dutch carrots peeled (See Note 1)
- ¼ cup honey
- 2 tablespoon extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 teaspoon dried rosemary
- 1 tablespoon dried parsley
- Salt & Pepper to taste
Instructions
Peel
- Peel and wash the potatoes. If you're using baby dutch carrots, make sure to be careful when peeling as the carrots are already pretty small. If big carrots see Note 1
Honey glaze
- Mix honey, olive oil and balsamic vinegar together and pour over the peeled carrots. If you want more in-depth flavour, let them marinade for a few hours in the fridge.
Place in sheet pan
- Place carrots on a sheet pan so they are in a single layer. If you are making lots of carrots, I would suggest a second sheet pan rather than layering so you get equal goldenness. If adding them to air fryer, you might have to do several batches
- Coat with S&P to your taste.
Bake roasted carrots in the oven
- Place in the oven and bake @200C for 20-30 minutes or until tender and golden brown. Roasting time will depend on the size of the carrots.
Bake roasted carrots in the air fryer
- Place in the air fryer and bake @190C for 20 minutes or until tender and golden brown. You'll know when the roasted carrots are done when they are tender and golden brown.
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