This roasted carrots recipe is cooked in the oven with balsamic vinegar, honey, and garlic mixture. Cooked carrots are tossed in a sweet and tangy honey balsamic reduction.
Preheat oven to 425° and line a large rimmed baking sheet with parchment paper.
Combine vinegar, honey, oil, pressed garlic, thyme, and salt in a mixing bowl and whisk together.
Add carrots to the mixing bowl and mix until all coated.
Spread carrots on the prepared baking sheet, in one even layer.
Bake for 20-30 minutes, tossing the carrots about half way through. (More or less depending on thickness and size of carrots and how soft you like them.)
Glaze:
Whisk white balsamic vinegar and honey in a sauce pot and bring to simmer over medium heat.
Simmer, stirring from time to time, until the mixture reduces and thickens. (About 7-10 minutes.) Take off heat and take reduction out of the hot sauce pot into a small bowl. Set aside until carrots are done. *Note: for this recipe, don't reduce the vinegar mixture too much since it's meant to coat carrots rather than be a drizzle.
Once carrots are cooked, transfer them into a serving dish and pour the reduction over the top. Mix until carrots are coated in vinegar reduction.
Notes
Using regular balsamic vinegar: while you can use regular balsamic vinegar, but I highly recommend using white balsamic. I’ve made these carrots with both types of vinegar and white one goes much better with carrots. It also tastes much more pleasant. White balsamic vinegar is milder, sweeter, and it has a fruitier finish. When combined with honey, it goes a lot better with sweetness of carrots. Regular balsamic vinegar has a much harsher flavor.
Storing: Store any leftovers you may have in an airtight container in the refrigerator. It will keep for about 3-4 days. The best part is that roasted carrots are easy to reheat in the microwave, but even better when reheated on your stove-top. On the stove-top, just reheat the carrots over medium heat until warmed through.