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Honey Balsamic
Glazed Carrots


  • 1 pound medium-sized carrots

  • 2 tablespoons honey

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon olive oil

  • Few sprigs of fresh thyme

  • Sprinkle of fresh parsley, finely diced

  • Salt and pepper, to taste


  1. Preheat oven to 375°F. In a small bowl, mix 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper.

  2. Trim the tips off your carrots and slice in half lengthways to make two even and thinner carrots. If your carrots are large, then quarter them. If your carrots are very thin/small, then leave them whole. It's important that all the carrots are a similar size/thickness.

  3. In a suitably sized tray, combine the carrots, a few sprigs of thyme, and ¾ of the glaze, ensuring you coat the carrots as evenly as possible. Roast for 15-20 minutes or until the carrots start to caramelize. If at any point the vinegar begins to char on the baking tray, mix the carrots and turn down the heat.

  4. Take the tray out of the oven, flip the carrots, and pour over the rest of your glaze. Pop back in the oven until fully caramelized and sticky. This can take up to another 20-25 minutes depending on the size of the carrots. Be vigilant and don't be tempted to turn up the heat. Anything over 390°F risks burning the glaze.

  5. Serve by removing the thyme stalks and sprinkle with fresh parsley. 


Recipe sourced from

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