Would you just look at all that color?
These rainbow carrots at the store were huge this weekend, so I had to bring some home. What started as an impulse purchase turned into one of my favorite vegetable side dishes. The bright colors make this dish perfect for a dinner party when you want an extra pop on the table.
My love for balsamic vinegar is back in full force this spring. I can’t get enough of its sweet-tangy flavor—it’s the same craving that led me to a beloved balsamic brown butter pasta recipe years ago. Balsamic pairs beautifully with roasted vegetables, and these carrots are no exception.
I had pasta the other night after avoiding it for a while, and it reminded me why it’s so irresistible. Still, roasted rainbow carrots tossed with a honey-balsamic reduction feel like a lighter way to indulge. They highlight the natural sweetness of the carrots and pair nicely with chicken, fish or steak.
This honey roasted rainbow carrot recipe is simple, fast, and elegant. Roast the carrots until tender, make a quick balsamic reduction, and finish with a drizzle and fresh basil for a vibrant side dish.
Honey Roasted Rainbow Carrots with Balsamic Reduction
ingredients
- 1 bunch rainbow carrots tops cut off, peeled and cut in half lengthwise
- 2 tsp honey
- 2 tsp olive oil
- 1/4 tsp salt
- 1/2 tsp black pepper – 1/4 in reduction and 1/4 over carrots
- 1/4 cup balsamic vinegar
- 1/2 Tbsp brown sugar
instructions
-
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or a silicone mat.
-
Arrange the carrot halves cut side up on the prepared sheet. Drizzle with olive oil and honey, then season with salt and 1/4 teaspoon black pepper. Roast for 15–20 minutes, until the carrots are fork-tender and lightly caramelized.
-
While the carrots roast, combine the balsamic vinegar and brown sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture reduces and becomes syrupy. Stir in the remaining 1/4 teaspoon black pepper.
-
Transfer the roasted carrots to a serving dish, drizzle with the balsamic reduction, and garnish with chopped fresh basil. Serve immediately.