Name: Honey Balsamic Roasted Carrots
Total time: PT2700.0S
Yield: 6
Ingredients: 2 pound Carrot; 4 tablespoon Olive Oil; 4 tablespoon Balsamic Vinegar; 2 tablespoon Honey; 1 teaspoon Garlic Powder; 1 teaspoon Dried Thyme; 1/2 teaspoon Dried Rosemary; 1/2 teaspoon Dried Oregano; 1/2 teaspoon Onion Powder; 1/2 teaspoon Smoked Paprika; 1/2 teaspoon Salt; 1/2 teaspoon Freshly Ground Black Pepper; as needed Nonstick Cooking Spray

Honey Balsamic Roasted Carrots

Recipe

4.5

2 ratings

Honey Balsamic Roasted Carrots are the carrots of your dreams! So fast and easy to roast in your oven or on the grill, and always a huge hit for family dinners and special holiday celebrations. Wildflower honey, balsamic vinegar, and herbs complement the natural sweetness of the carrots, working together to caramelize the carrots in a delectable glaze that is perfectly sweet, sticky, and tangy – simple and easy and never tasted so gourmet!

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Honey Balsamic Roasted Carrots

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Snowflakes & Coffeecakes

I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.

https://www.snowflakesandcoffeecakes.com/

45MINS

Total Time

$0.53

Cost Per Serving

Ingredients

Servings

us / metric

6 cups

Carrots

4 Tbsp

Olive Oil

4 Tbsp

Balsamic Vinegar

2 Tbsp

Honey

1 tsp

Garlic Powder

1 tsp

Dried Thyme

as needed

Dried Rosemary

as needed

Dried Oregano

as needed

Onion Powder

as needed

Smoked Paprika

as needed

Salt

as needed

Freshly Ground Black Pepper

as needed

Nonstick Cooking Spray

Nutrition Per Serving

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Calories

176

Fat

9.4 g

Protein

1.7 g

Carbs

22.8 g

Author's Notes

Store any leftover roasted carrots in an airtight container in the refrigerator for up to 5 days.

Reheat in the microwave at 30-second intervals until warmed through, or reheat on the stove in a nonstick skillet – add carrots and a couple of tablespoons of water and heat over medium-low heat until warmed through, stirring occasionally.

You can prepare this recipe with either fresh or dried herbs, but keep in mind that dried herbs are usually more potent and concentrated than fresh herbs. If using fresh herbs, one tablespoon of fresh is equal to one teaspoon of dried herbs.