Honey Balsamic Roasted Carrots
Honey balsamic roasted carrots are tender, caramelized root vegetables tossed with a sweet and tangy glaze, then finished with crumbled goat cheese for a sophisticated side dish that takes just 30 minutes.
Honey balsamic roasted carrots are tender, caramelized root vegetables tossed with a sweet and tangy glaze, then finished with crumbled goat cheese for a sophisticated side dish that takes just 30 minutes.
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Peel the carrots and slice them on a bias into bite-sized pieces.
Place the chopped carrots in a large mixing bowl. Add the dried thyme, minced garlic, salt, and pepper.
In a separate small bowl, whisk together the olive oil, balsamic vinegar, and honey to create the sauce.
Pour most of the sauce over the carrots, reserving a small amount for drizzling later. Toss the carrots until they are evenly coated.
Spread the coated carrots in a single layer on a parchment-lined baking sheet.
Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the carrots are tender and have caramelized, crispy edges.
Remove the baking sheet from the oven and immediately sprinkle the crumbled goat cheese over the hot carrots.
Transfer the carrots to a serving dish and drizzle with the reserved honey balsamic sauce just before serving.
Store cooled roasted carrots in an airtight container in the refrigerator for up to 4 days; reheat gently at 350°F for 5–8 minutes or serve cold with fresh goat cheese and sauce added just before serving.
parchment paper · baking sheet
Yes. Prepare the carrots through step 4 (coat with sauce) and refrigerate up to 8 hours. Roast as directed for 20–25 minutes at 400°F, adding a few extra minutes if cold. Add goat cheese and drizzle after roasting.
The carrots are ready when they are tender when pierced with a fork and have caramelized, crispy edges, typically at 20–25 minutes at 400°F (200°C).
Crumbled feta cheese, ricotta salata, or creamy fresh mozzarella work well. For a dairy-free option, try cashew cream or tahini drizzle.
Yes. Use 1 tablespoon fresh thyme leaves (roughly triple the dried amount) and add it in step 2 with the other seasonings.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently at 350°F for 5–8 minutes or eat cold; add fresh goat cheese and sauce just before serving.
