Honey Balsamic Roasted Carrots Recipe

Name: Honey Balsamic Roasted Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pound carrots, peeled; 1 tablespoon olive oil; 1/4 teaspoon coarse salt; Freshly ground black pepper to taste; 1 1/2 tablespoons honey; 1 1/2 tablespoons balsamic vinegar; 1 teaspoon dried thyme; 1 teaspoon freshly squeezed lemon juice; 2 cloves garlic, pressed; chopped parsley to taste

Cook Time: 30 minutes

Enjoy these tender roasted carrots with a flavorful honey-balsamic glaze. Perfect as a side dish, they are sweet, savory, and so easy to prepare!

Ingredients

1 pound carrots, peeled
1 tablespoon olive oil
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper, to taste
1 1/2 tablespoons honey
1 1/2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon freshly squeezed lemon juice
2 cloves garlic, pressed
1 tablespoon chopped parsley, or to taste

Directions

Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
Trim the ends off the carrots and cut them diagonally into thirds. If the carrots are large, cut them lengthwise first and then diagonally into thirds to ensure even sizing.
In a small bowl, combine the olive oil, salt, and pepper. Toss the carrots in the olive oil mixture, ensuring they are fully coated.
Spread the coated carrots out evenly on the prepared baking sheet and bake for 25 to 30 minutes, or until they are tender and starting to brown.
While the carrots are roasting, whisk together the honey, balsamic vinegar, thyme, lemon juice, and pressed garlic in the same bowl you used for the olive oil mixture. Set aside.
Once the carrots are roasted, remove them from the oven. Drizzle the honey-balsamic mixture over the carrots, ensuring they are well coated.
Return the carrots to the oven for an additional 5 minutes to allow the glaze to set and caramelize slightly.
If you have any leftover honey-balsamic glaze, drizzle it over the carrots before serving.
Top with a sprinkling of chopped parsley and serve immediately.

Nutrition Facts (per serving)

Calories: 103
Total Fat: 4g (5% DV)
Saturated Fat: 1g (3% DV)
Cholesterol: 0mg (0% DV)
Sodium: 201mg (9% DV)
Total Carbohydrate: 18g (6% DV)
Dietary Fiber: 4g (13% DV)
Total Sugars: 11g
Protein: 1g (2% DV)
Vitamin C: 6mg (7% DV)
Calcium: 47mg (4% DV)
Iron: 1mg (5% DV)
Potassium: 295mg (6% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Honey Balsamic Roasted Carrots offer a delightful balance of sweet and savory flavors. The glaze, made from honey and balsamic vinegar, caramelizes beautifully in the oven, creating a tangy yet sweet topping that enhances the natural sweetness of the carrots. This simple yet flavorful dish is perfect for a weeknight dinner or as an accompaniment to a special occasion meal.

History and Origin

The combination of honey and balsamic vinegar has its roots in Italian cuisine, where balsamic vinegar originated in the Emilia-Romagna region. Known for its rich, tangy flavor, balsamic vinegar is often paired with sweet ingredients like honey to balance out its acidity. Roasted vegetables, especially carrots, are a common feature in many European and Mediterranean dishes, as roasting brings out the sweetness and enhances the depth of flavor. While the dish itself is not traditional, it draws inspiration from classic Mediterranean flavor pairings and modern American cooking.

Regional Variations

In the United States, this dish has gained popularity as a versatile side dish that complements a wide range of main courses. While the basic recipe remains the same, regional variations can include additional herbs and spices. In the South, for instance, cooks might add a touch of cayenne pepper or smoked paprika to add depth and a subtle heat. On the West Coast, fresh citrus zest or even a drizzle of olive oil infused with garlic can be added for a refreshing twist.

Differences from Similar Dishes

Unlike traditional roasted carrots, which are typically seasoned with salt, pepper, and olive oil, Honey Balsamic Roasted Carrots stand out due to their sweet and tangy glaze. The balsamic vinegar gives the carrots a sharp acidity that contrasts with the smooth sweetness of the honey. Additionally, the glaze caramelizes during roasting, creating a sticky, flavorful coating that sets it apart from simpler roasted vegetables. This glaze is what makes the dish uniquely delicious compared to other carrot recipes, which might not feature such a complex balance of flavors.

Where It's Typically Served

Honey Balsamic Roasted Carrots are typically served as a side dish, making them an ideal accompaniment to both casual and formal meals. Their versatility makes them suitable for a range of occasions, from family dinners to holiday feasts. In restaurants, you might find them paired with roasted meats like chicken, pork, or beef, where the sweet glaze complements the savory flavors of the protein. This dish is also a great vegetarian option, offering a flavorful and hearty alternative to other side dishes like mashed potatoes or rice.

Interesting Facts

Did you know that carrots were originally cultivated in colors other than orange? In fact, the first cultivated carrots were purple, yellow, and white. It wasn't until the 17th century that the orange carrot we know today became popular, thanks in part to the Dutch. Additionally, honey, one of the key ingredients in this recipe, has been used for thousands of years as both a food and medicine. In ancient Egypt, honey was considered a gift from the gods, and it was commonly used for its antimicrobial properties.

Conclusion

The recipe for Honey Balsamic Roasted Carrots is a perfect example of how simple ingredients can come together to create a dish that is both sophisticated and easy to prepare. Whether you're cooking for a weeknight dinner or a special occasion, this dish is sure to impress with its balance of flavors and beautiful presentation. Enjoy!

FAQ about Honey Balsamic Roasted Carrots Recipe

After preparing the Honey Balsamic Roasted Carrots, allow them to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave. The texture may soften slightly after storing.

Yes, you can prepare the carrots in advance. Follow the recipe up to the point where they are roasted with the olive oil mixture, then store the carrots in the refrigerator for up to a day before baking. When you're ready to serve, simply roast them in the oven until tender and caramelized, then add the balsamic glaze.

It is not recommended to freeze the roasted carrots, as they can become mushy upon thawing due to their high moisture content. However, you can freeze the honey balsamic glaze separately and use it later on freshly roasted carrots.

Yes, you can make substitutions in this recipe. For example, you can use maple syrup instead of honey for a different sweetness. If you don't have balsamic vinegar, a red wine vinegar or apple cider vinegar can work as alternatives, though the flavor will differ slightly.

To add some heat to the Honey Balsamic Roasted Carrots, you can sprinkle some red pepper flakes into the balsamic glaze mixture. Alternatively, you could add a pinch of cayenne pepper to the olive oil and salt mixture before roasting the carrots.

Yes, you can use baby carrots instead of regular carrots. Just adjust the roasting time slightly, as baby carrots may cook a bit faster. Be sure to check for tenderness around the 20-minute mark.

For even roasting, make sure the carrots are cut into uniform sizes and spread out evenly on the baking sheet. Avoid overcrowding the carrots, as this can lead to uneven cooking. If needed, use two baking sheets.

Yes, you can substitute fresh thyme for dried thyme. Use about 3 teaspoons of fresh thyme leaves to replace the 1 teaspoon of dried thyme. Add it to the glaze mixture along with the other ingredients.

Honey Balsamic Roasted Carrots make a great side dish for various main courses. They pair well with roasted meats, like chicken, beef, or pork, and are also a fantastic addition to vegetarian meals like grain bowls or salads.

Yes, you can add other vegetables to the recipe. Root vegetables like parsnips, sweet potatoes, or beets would work well with the balsamic glaze. Just keep in mind that the cooking times may vary depending on the vegetables you add.