Honey Balsamic Glazed Carrots – Budget Bytes
$ 2.82 recipe / $ 0.71 serving Budget bytes " Recipes " Vegetable recipes " Honey and Balsamic Glazed Carrots Honey + balsamic vinegar + butter = paradise. It's sweet, tangy and rich all at the same time. You already know I love roasted veggies, but dipping roasted veggies in honey balsamic glaze brings them […]

$ 2.82 recipe / $ 0.71 serving

Honey + balsamic vinegar + butter = paradise. It's sweet, tangy and rich all at the same time. You already know I love roasted veggies, but dipping roasted veggies in honey balsamic glaze brings them to the next level. And the best part? They are incredibly simple. So you can have these wonderful Honey Balsamic Glazed Carrots any day of the week, or save them for a special occasion like Thanksgiving or a date. Either way, they're simple and delicious, and you won't regret it.

Originally posted 2-23-2012, updated 9-11-2020.

A bowl of honey and balsamic glazed carrots garnished with parsley

Garnished with parsley, just for color.

What to serve with glazed carrots with honey and balsamic vinegar

I love these carrots with a really grassy main course, like Roasted pork tenderloin with herbs, or Roasted chicken breast with herbs. The sweet and tangy carrots will make a nice contrast with the more subtle and deeper herbal flavors. And don't forget a big pile of Mashed potatoes with cream! These fancy carrots also make a lovely addition to any Thanksgiving or Christmas dinner.

Honey and Balsamic Glazed Carrots

Honey Balsamic Glazed Carrots are a simple yet delicious side dish that's easy enough for busy weeknights, yet fancy enough for company!

Total cost: Recipe of $ 2.96 / serving of $ 0.74

Author: Beth - Budget Bytes

Portions: 4

  • 2 Kg. carrots ($ 1.69)
  • 1 Tablespoon olive oil ($ 0.16)
  • 1/4 teaspoon salt (0.02 USD)
  • 1/4 teaspoon pepper (0.02 USD)
  • 2 Tablespoon honey ($ 0.24)
  • 1/4 Chopped off balsamic vinegar (0.55 USD)
  • 1 Tablespoon Butter (0.14 USD)
  • Preheat the oven to 400 ° F. Wash and / or peel the carrots, then cut them into one-inch pieces.

  • Place carrots on a baking sheet lined with parchment paper and drizzle with 1 tablespoon of olive oil. Add ¼ of salt, ¼ of teaspoon of pepper and toss carrots until coated. Transfer the carrots to the oven and roast for 30 minutes, stirring once halfway through cooking.

  • While the carrots roast, prepare the honey balsamic glaze. Add honey and balsamic vinegar to a small saucepan and stir to combine. Simmer the icing over medium-low heat for about 10 minutes or until it has reduced and thickened slightly. Remove the pan from the heat, then add the butter. Stir until the butter has melted in the frosting. Set the icing aside.

  • When the carrots are finished roasting, drizzle the honey balsamic glaze on top and toss to coat. Serve hot!

See how we calculate recipe costs here.

Portion: 1PortionCalories: 193.5kcalCarbohydrates: 32.93gProtein: 2.23gFat: 6.28gSodium: 238.83mgFiber: 2.95g

Nutritional values ​​are only estimates. See our full nutrition disclosure here.
The equipment section above has affiliate links to products we use and love. As an Amazon Associate, I earn qualifying purchases.

Close up of a fork of balsamic honey glazed carrots with the bowl in the background

How To Make Honey Balsamic Glazed Carrots - Step by Step Photos

Prepared carrots on a baking sheet
Preheat the oven to 400 ° F. Wash or peel two pounds of carrots and cut them into 1-inch pieces. Place carrots on a baking sheet lined with parchment paper and drizzle with 1 tablespoon of olive oil. Add ¼ teaspoon of salt, ¼ teaspoon of pepper and stir until carrots are coated with oil, salt and pepper. Roast the carrots for 30 minutes in a preheated oven, stirring once halfway through cooking.

Balsamic vinegar and honey in a saucepan

While the carrots are still in the oven, prepare the balsamic glaze. Combine the vinegar and honey in a small saucepan and simmer over medium-low heat for about 10 minutes or until it thickens slightly.

Butter added to the balsamic reduction
Once the balsamic and honey mixture has reduced and slightly thickened, turn off the burner and add the butter. Stir until the butter has melted in the frosting. Reserve the honey balsamic glaze.

honey balsamic glaze on roasted carrots
When the carrots are roasted, remove them from the oven and pour the honey and balsamic glaze on top.

carrots coated with honey balsamic glaze
Toss carrots to coat with honey balsamic glaze. You can do this in a bowl, if you prefer, so you don't lose any of the delicious frosting.

Close up side view of a bowl of honey balsamic glazed carrots
Serve hot! You can garnish with freshly chopped parsley, if you wish.

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few instants and are ready when both sides have golden brown patches all over.

While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed container for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a short, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

to peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the directives on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple solution. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this scène for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.


Leave a Reply

Your email address will not be published. Required fields are marked *