Honey Balsamic Roasted Carrots

Honey Balsamic Roasted Carrots

I know I have already told you a million times, but I love going to the farmers market. There is something so delightful about having access to a ton of fresh, beautiful food all in one place. Not to mention they have kettle corn, fresh squeezed lemonade, and cheese…yup, so many good things. I am still slacking on planting a garden myself so the farmers market is a great option.


Carrots that are homegrown have so much flavor compared to the ones in the store. They are one of my favorite summer veggies to pick up. Instead of always eating them raw I love to roast carrots. There are a ton of different ways to season them. This glaze is a quick, easy way to add lots of flavor without taking away from the natural flavor of the carrot.

To make the glaze you can just use regular balsamic vinegar, but if you want to elevate this recipe without much extra effort you can use Castillo de Piñar’s Thyme Balsamic Reduction. It is slightly sweet and tangy with a mild thyme flavor. It works perfectly in this recipe.



You can find this product on the Castillo de Piñar website.


These couldn’t be any more simple! Just a little olive oil, salt, and pepper. Roast them and then add this yummy glaze and some sesame seeds. This is an easy side dish to make all year round. This recipe would also be delicious for roasted asparagus or green beans.

Honey Balsamic Roasted Carrots
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 bunch of carrots (about a 1 pound package)
  • 1 tbsp honey
  • 1 tbsp Castillo de Piñar Thyme Balsamic Reduction OR balsamic vinegar
  • 1 tsp dijon mustard
  • EVOO
  • salt and pepper
  • 1 tbsp sesame seeds
  1. Preheat the oven to 400 degrees.
  2. Wash and peel the carrots. Cut carrots into equal size sticks.
  3. Place the carrots on a sheet tray and drizzle with EVOO, salt, and pepper. Toss them so they are coated evenly.
  4. Put the carrots in the oven for 20-25 minutes, flipping over 1 time about halfway through.
  5. While the carrots are cooking, add the honey, balsamic reduction, and dijon mustard to a small bowl and mix well to combine.
  6. After 20-25 minutes, remove carrots from the oven. Drizzle on the honey balsamic glaze and toss to coat carrots evenly. Sprinkle sesame seeds on top.
  7. Place back into the oven for 3-5 minutes until the sesame seeds start to brown slightly.



Disclaimer: I was not compensated by Castillo de Piñar for this post and all opinions are my own. Products were provided by Castillo de Piñar.

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