Budget Bytes

23 February 2012

honey balsamic carrots

$2.39 recipe / $0.60 serving
Honey + Balsamic Vinegar + Butter = Heaven.

I'm not sure if I really need to say anything more... oh wait, it's easy too. ;)

I might have to start putting this honey balsamic glaze on everything.

Honey Balsamic Carrots

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Total Recipe cost: $2.39
Servings Per Recipe: 4 (approx. 1/2 cup each)
Cost per serving: $0.60
Prep time: 10 min. Cook time: 40 min. Total: 50 min.

1-2 lbs. carrots $0.98
2 Tbsp olive oil $0.24
1/4 tsp each salt & pepper $0.05
2 Tbsp honey $0.22
1/4 cup balsamic vinegar $0.80
1 Tbsp butter $0.10
TOTAL $2.39

STEP 1: Preheat the oven to 400 degrees. Clean and peel the carrots. Cut the carrots into one-inch sections (cut on a diagonal for more visual appeal).

STEP 2: Cover a baking sheet with foil. Place the carrots on the sheet and drizzle with olive oil and then sprinkle with salt and pepper. Toss the carrots to coat. Place in the oven and roast for 40 minutes, stirring once half way through.

STEP 3: During the last ten minutes of cooking, prepare the balsamic glaze. Combine the balsamic vinegar and honey in a small pot. Simmer the mixture over medium heat for approximately 10 minutes or until thickened. Once thickened, turn off the heat and stir in the butter until melted.

STEP 4: When the carrots come out of the oven, drizzle with the honey balsamic glaze and toss to coat. Serve warm!

Step By Step Photos

peeled carrots
Wash and peel the carrots. I used a two pound bag but you will have enough balsamic glaze for up to three pounds.

cut and coat carrots
Cut the carrots (on a diagonal) into one-inch sections. Place the carrots on a baking sheet covered with foil, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.

roasted carrots
Roast in a preheated 400 degree oven for 40 minutes and stir half way through. You can cook them at a higher temperature if needed, but keep an eye on them because they'll cook faster.

simmer balsamic and honey
While the carrots are still in the oven, prepare the balsamic glaze. Combine the vinegar and honey in a small pot and simmer for about 10 minutes or until thickened slightly.

Once the balsamic and honey mixture has reduced and thickened, turn the burner off and add the butter. Stir until it is melted in.

glaze on carrots
When the carrots come out of the oven, drizzle the glaze over them.

honey balsamic carrots
Toss the carrots to coat in the honey balsamic glaze. You can do this in a bowl so that you don't lose any of the delicious glaze.

honey balsamic carrots
Serve warm! I garnished with some parsley that I had in the fridge, but it was just for visual appeal.

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  • At February 23, 2012 at 4:58 PM , Anonymous Jane said...

    yummy. gonna make these!!!

  • At February 23, 2012 at 6:37 PM , Anonymous Anonymous said...

    nice way to fatten otherwise healthy cooked carrots

  • At February 23, 2012 at 8:13 PM , Anonymous Anonymous said...

    made these tonight...delicious! This glaze would be good on so many things.

  • At February 23, 2012 at 10:07 PM , OpenID thecookssister said...

    Wow, these carrots look fantastic! Can't wait to try out this recipe. Thanks for sharing!

  • At February 24, 2012 at 3:10 AM , Blogger Adrian said...

    I made these tonight and they were so good. I think next time I'm going to bake them for five minutes with the glaze on.

  • At February 24, 2012 at 8:36 AM , Anonymous Erin said...

    I think this looks wonderful - I can't imagine that 2 teaspoons of honey and 1 teaspoon of butter per pound of carrots will really cause any major dietary downfalls. It's simple and may actually get my 4 year old to eat carrots!


  • At February 24, 2012 at 10:07 AM , Blogger Oregon Sue said...

    OMG, I am going to have to make these asap!! I am drooling all over the keyboard! Thanks!!!!

  • At February 24, 2012 at 12:02 PM , Blogger Tanya said...

    This looks super yummy, and I am not a big fan of carrots. I have to ask though, where are you getting your carrots? I just bought a pound of carrots to make a carrot cake, and I paid $0.99 for them. I just picked mine up at the grocery store, but if I need to swing by the bulk/warehouse store for deal like that, I will.

  • At February 24, 2012 at 1:31 PM , Anonymous Lisa @ The Cooking Bride said...

    Carrots in general are not my favorite, but prepared the right way they can be yummy. Definitely going to give this a try!

  • At February 24, 2012 at 7:45 PM , Anonymous Vickie said...

    Made this tonight and even my picky eater went for seconds. :)Thanks for posting the recipe.

  • At February 24, 2012 at 8:49 PM , OpenID honeyfromflintyrocks said...

    This recipe sounds wonderful! I just found your site and love. love, your frugal recipes!!

    I LOVE that these taste so great and are so inexpensive to make! Such a handy thing in today's economy!! Thanks.
    Blessings, ~Mrs. R

  • At February 24, 2012 at 8:58 PM , Blogger Beth M said...

    Tanya - You're right! I thought I had bought a 2 lb. bag but I went back and zoomed in on my pics and it was a ONE pound bag!! I'm going to change the recipe to reflect that. There is definitely enough glaze to cover up to 2 lbs. if needed, so I'm going to change it to 1-2 lbs. of carrots. Thanks for catching that!

  • At February 25, 2012 at 4:57 PM , Anonymous Jim said...

    I'll have to try this tonight. I do almost exactly the same thing with parsnips except:

    maple syrup instead of honey
    water instead of the balsamic vinegar (though that's a good idea)
    throw some rosemary in with the olive oil, then bake

    I also just found your site - a FB friend shared one of your recipes. Been browsing for awhile and have copied several myself. Thank you. It's an excellent site.

  • At February 26, 2012 at 4:43 PM , Anonymous Bomster said...

    As someones who reeeeally dislikes carrots when they've just been cooked I must say - these are *absolutely* excellent. Your recipe magically turned carrots into one of my favourite vegetables!

    BTW, I combined them with your herb-mustard pork loin, which was a brilliant pairing as the mustard's sharpness and the glaze's sweetness balanced each other out rather perfectly...

  • At February 27, 2012 at 1:01 PM , Blogger Heather said...

    I love balsalmic vinegar! This sounds delicious. I definitely plan to make these.

  • At March 11, 2012 at 11:42 PM , Blogger Karly Shelton said...

    I made these for my husband and I and we LOVED them!!! Nice sweetness to them, but very subtle. I actually just added the balsamic vinegar and honey straight to the carrots after cooking. Thanks for the great recipe:-)

  • At March 12, 2012 at 9:09 AM , Anonymous Anonymous said...

    I have a package of organic baby carrots in the fridge. They're not as thick as the carrots you used. Should I change the temp/cooking time?

  • At March 12, 2012 at 9:11 AM , Blogger Beth M said...

    Anon - The cooking time probably won't change that much. Just keep an eye on them and take them out when they start to look wrinkled and slightly brown. They don't cook very fast so there is some wiggle room :)

  • At March 30, 2012 at 9:24 PM , Anonymous Molly said...

    I love roasted carrots. Add some pistachios and I'm a happy girl!

  • At April 14, 2012 at 4:38 PM , Blogger Maria said...

    Great recipe! Love the glaze!

  • At April 22, 2012 at 7:01 PM , Anonymous Anna said...

    Made it tonight and served it to my family which varies in age from 7-55 and got all positive feedback from them. They LOVED it and it will be added to the bi-weekly rotation. Next time I will double because we loved so much!! Thank you Beth!!

  • At August 13, 2012 at 7:47 PM , Blogger Nathalya said...

    Wow I loved loved this dish. I love the glaze too I ate it with my meat and potatoes. De-lish.!

  • At October 16, 2012 at 1:01 PM , Anonymous Anonymous said...

    This glaze is delicious on roasted Brussels sprouts!

  • At January 29, 2013 at 8:24 PM , Blogger Jamie said...

    Made these for dinner tonight and my bf and I certainly enjoyed them. I tweaked the recipe a bit by using maple syrup instead of honey and totally skipped the butter. All in all thank you for such a simple yet delicious recipe xo

  • At March 18, 2013 at 6:48 PM , Blogger Tina said...

    I make these all the time now & absolutely love them! I don't use the honey just to cut down on sugar a bit, but otherwise do the recipe as written. I have made these for guests numerous times & they always go back for seconds (even thirds) and haven't ever had left overs! Thank you for the recipe.


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