Roasted Baby Carrots Recipe with Honey-Balsamic Glaze
Easy roasted baby carrots glazed with honey and balsamic, topped with pistachios and goat cheese – an elegant, make-ahead holiday side.
The Dish Details
This easy, make-ahead side dish ticks so many boxes. You can literally open a bag of baby carrots and be on your way to something colorful and elegant — a side full of contrast in both flavor and texture:
- Sweet, tangy, creamy + crunchy — everything in one bite.
- Ready in 35 minutes with minimal prep.
- Make-ahead friendly for stress-free holiday dinners. (link to make-ahead guide)
- Gorgeous enough for company, easy enough for weeknights.
My husband couldn’t stop plucking them out of the serving dish — always a good sign that a “side” might just steal the show.
Gather Your Ingredients
Before you preheat the oven, here’s what you’ll need — just a handful of pantry staples and a couple of ingredients that make these carrots shine:
- Baby carrots – Firm and uniform so they roast evenly and caramelize beautifully.
- Olive oil + butter – Olive oil for browning, butter for richness.
- Honey + balsamic glaze – Equal parts for a balanced sweet-tangy glaze; the glaze (not vinegar) helps it cling.
- Fresh thyme – Woodsy, aromatic, and perfect with carrots.
- Pistachios – Add color, crunch, and a touch of salt; toasting deepens the flavor. Almonds make an easy swap.
- Goat cheese – Creamy and tangy – that “wow” moment when it melts over warm carrots. Feta works nicely, too.
💡Pro Tip: Balsamic glaze, not vinegar, is the secret to caramelization without harsh acidity. Once I made the swap, I never went back.
The Flavor-Layering Trick That Changes Everything
The secret to irresistible roasted carrots is timing. Start hot (450°F) to get a sizzle on their surface and draw out their natural sweetness. About halfway through, it’s glaze time: honey, balsamic glaze, butter, and black pepper.
Toss the carrots right on the pan, then slide them back into the oven for a short finish. The glaze thickens, clings, and turns glossy, wrapping each carrot in sweet-tangy flavor.
Why it works: Sugars in honey and balsamic glaze caramelize around 350°F. Add them too early, and they’ll burn before the carrots are tender. Mid-roast glazing hits that sweet spot — deep color, soft texture, and just-right stickiness.
Make-Ahead Magic for Busy Hosts
Hosting a dinner party or holiday meal? These carrots can be roasted and glazed early, then reheated while you finish the main dish. It’s especially handy for turkey, pork loin, or beef – slide the carrots into a 350°F oven for 10–15 minutes while the meat rests. When it’s time to serve, simply garnish with pistachios and goat cheese.
Make-Ahead Pro Tips:
- Toast pistachios up to a week ahead; store airtight.
- Whisk the glaze earlier in the day.
- Add goat cheese just before serving for the best texture.
FAQs & Troubleshooting
Baby carrots come packed with a bit of water in their bag. Make sure they are dry before you begin. Cover a baking sheet with a tea towel and roll the carrots around to remove the excess moisture.
It prevents the sugars from burning and lets the carrots develop color before coating.
Absolutely. Cut them into 3-inch lengths. Halve or quarter thicker pieces (lengthwise) so they cook evenly.
Toss with farro, arugula, and extra goat cheese for a warm salad. Yum!
I tested both. Vinegar alone was too sharp; glaze is thicker, sweeter, and less acidic, so it clings beautifully and has a more balanced flavor.
When Simple Meets Show-Stopping
There’s something satisfying about a dish that looks and tastes special without asking much of you. Just a few ingredients – carrots, honey, balsamic, pistachios, and goat cheese – come together into a side that feels fancy but couldn’t be easier.
It’s proof that everyday ingredients, treated with a little care and good timing, can steal the show. These carrots have that sweet spot of cozy and elevated – perfect on a weeknight or beside your holiday roast.
If this sweet-savory beauty makes an appearance at your dinner, I’d love to see it! Tag @sipandsanity so I can cheer you on from my kitchen.
If you’re building out your holiday menu (or just love a side that shines), here are a few more recipes that hit that same simple-meets-special sweet spot:
- Lemon-Parmesan Grilled Asparagus
- Haricots Verts with Garlic
- Rosemary Parmesan Roasted Baby Potatoes
- Orange-Brown Sugar Rainbow Carrots
- Grilled Carrots with Carrot Top Persillade
- Asparagus with Anchovy Breadcrumbs
Honey-Balsamic Roasted Baby Carrots with Pistachios
Equipment
- baking sheet
Ingredients
- 2 lbs baby carrots, dried, if bag contains some water
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- fresh cracked black pepper, to taste
- 3-4 sprigs fresh thyme
- 3 tablespoons honey
- 3 tablespoons balsamic glaze
- 2 tablespoons unsalted butter, melted
- ½ teaspoon black pepper
- ¼ cup shelled pistachios, toasted and roughly chopped
- ¼ cup crumbled goat cheese
- fresh chopped parsley or thyme leaves, optional
Instructions
- Place a baking sheet into a cold oven. Preheat oven to 450°F, heating the baking sheet, too.
- Toss baby carrots with olive oil, salt, pepper and thyme in a large bowl. Once the oven has reached temperature, carefully transfer carrots to the hot baking sheet (they will sizzle!). Use a spoon or spatula to arrange them in a single layer. Roast for 15 minutes.
- Meanwhile, whisk together honey, balsamic glaze, melted butter, and cracked black pepper. Season with kosher salt, to taste.
- Remove carrots from oven, drizzle with glaze, and toss to coat.
- Return to oven for another 10-15 minutes until carrots are tender and caramelized.
- Remove and discard woody thyme stems. Transfer carrots to a serving dish and garnish with toasted pistachios, crumbled goat cheese, and fresh herbs if using.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat at 350°F for 10–15 minutes.
- Substitutions: swap the cheese for your favorite dairy-free option. Instead of pistachios, try toasted pumpkin seeds.
Nutrition
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