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Sweet & Spicy Herb Roasted Carrots

Sweet & Spicy Herb Roasted Carrots

Charlotte Hancey
Fresh carrots are roasted in honey, balsamic vinegar, garlic, cayenne and fresh herbs for the tastiest carrots you'll ever have.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 4


  • 1 lb fresh whole carrots, halved lengthwise
  • 3 tablespoons olive or avocado oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons pure honey
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 6-8 sprigs fresh thyme


  • Preheat oven to 375° F. Place carrots on a baking sheet. Line with parchment or non-stick foil first if desired for easier clean up.
  • In a small bowl, add oil, balsamic vinegar, honey, garlic, parsley, cayenne, salt, and pepper. Whisk to combine then pour over carrots. Place sprigs of thyme on top of carrots.
  • Place in oven and roast for 20 minutes. Use tongs to turn carrots over then roast for 15-20 more minutes or until desired tenderness.
  • Serve immediately and sprinkle more fresh herbs on top if desired.


  1. Baby carrots can be used as well. Halve them lengthwise if they are "fatter."
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