These easy Roasted Carrots are topped with a sweet and savory pomegranate balsamic glaze- four ingredients total! This vegetable side dish is an easy elevated version of your typical roasted carrots! Delicious, simple and Vegan / Gluten-free!
To finish the roasted glazed carrots, drizzle a homemade balsamic pomegranate glaze generously on top. It adds a punch of flavor - both savory and sweet - and makes this carrot side dish a great go-to!
This fruity honey glaze has three natural ingredients: balsamic vinegar, honey and pomegranate juice. The sweetness of the pomegranate balances the acidic nature of the balsamic making it the perfect sauce to pair with.
You could use the glaze from this glazed carrot recipe on so many different things, from pork tenderloin to perfectly cooked salmon or even roasted cauliflower steaks! I love having a versatile sauce that really spruces up any of my go-to recipes!
When I attended my first Friendsgiving as an adult, I had only recently started getting into cooking. Because everyone else was bringing carb after carb after carb, I wanted to make as many vegetable dishes as possible.
I ended up bringing a version of these roasted honey glazed carrots, and I must say it was a huge success!
This recipe is:
Balsamic Glazed Carrots are quite simple to achieve and only need four simple ingredients total:
Carrots - Use any kind of carrot! Baby carrots work great for convenience, or rainbow carrots are beautiful for colors!
Balsamic Vinegar - Substitute for red wine vinegar.
Honey - The honey adds a little bit of sweetness to the savory glaze. Substitute for brown sugar or agave nectar.
Pomegranate Juice - Pomegranate juice adds a nice sweetness to the glaze. Substitute for any fruit juice that you like (cranberry juice is a great option!), or double the balsamic vinegar. For the cleanest ingredients, make sure to avoid pomegranate juices made from concentrate.
Roasted Carrots are a delicious and easy side dish and a good alternative to a salad. I always say the toughest part is peeling and chopping them! Then you’re right on the way to finishing the recipe with making the glaze.
How to make a Balsamic Pomegranate Glaze
First, we start on a Balsamic Pomegranate Glaze, as it takes about 25-30 minutes to come together. This glaze packs so much flavor and only requires two ingredients. There’s really nothing like roasted carrots with pomegranate!
For this pomegranate glaze recipe, mix equal parts pomegranate juice and balsamic vinegar in a small pot.
Simmer at a medium-low heat until the liquid has reduced enough to stick to the back of a spoon (about 25-minutes).
During that same time, you can prep the carrots by peeling and chopping!
Roast the Carrots
Make sure to pre-heat the oven to 425ºF before starting any carrot prep-work.
First, you’re going to peel the carrots - which is completely optional if you prefer the skins on carrots.
Next, we’re going to cut the carrots on a diagonal in ½ inch rounds. Thicker carrots make sure to cut smaller so that all pieces are a similar size.
After that, place the carrots on a baking sheet lined with parchment paper or aluminum foil to prevent from sticking.
Roast the carrots for 20 minutes, until fork tender.
Finally, to combine the balsamic pomegranate glaze and roasted carrots, drizzle the glaze over the carrots and toss carrots to coat. Serve with additional glaze on the side.
This carrot side dish is delicious as is, but if you do want to make it your own, try the following:
Nutty - Add crushed peanuts, slivered almonds, pistachios or even pecans.
Herb-a-licious - Top with fresh herbs like fresh parsley, cilantro, mint, fresh thyme or even dill!
Extra Veg! - For extra oomph, you can add your favorite hard vegetables like Brussels sprouts, parsnips, turnips, butternut squash.
Frequently Asked Questions
I used regular carrots for this recipe, however you may use heirloom carrots, baby carrots or even rainbow carrots.
You can peel carrots before roasting them, but it is completely optional.
Roasting the carrots and glazing them in advance will result in mushier carrots. For the best in advance prep, make the glaze ahead of time and drizzle on fresh roasted carrots at the time needed. If you must prep both in advance, keep carrots and glaze separate until serving.
You can store roasted carrots in the fridge for up to 5-6 days. Keep them in an airtight container. To reheat, place on a baking sheet at 425ºF for 10 minutes.
Instead of honey, you can substitute for agave nectar or brown sugar.
How to Store
You can store roasted carrots in the fridge for up to 5-6 days. Keep in an airtight container.
To reheat, place carrots on a baking sheet in the oven at 425ºF for 10 minutes.
What to Serve with Glazed Carrots
Roasted Carrots with Pomegranate Balsamic Glaze
- 2 Pounds Carrots
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Tablespoon Neutral Oil
- Parsley for optional garnish
Balsamic Pomegranate Glaze (makes ¼ cup)
- ½ Cup Balsamic Vinegar
- ½ Cup Pomegranate Juice
- 2 Tablespoons Honey
- Preheat the Oven to 425ºF.
- Start the balsamic-pomegranate glaze - pour the balsamic vinegar, honey and pomegranate juice into a small non-stick pot. Bring to a boil on medium heat. Then reduce heat to medium-low to let the glaze simmer for 20-25 minutes, stirring occasionally. Reduce until there is a syrupy glaze that sticks to the back of a spoon. Once done, set to the side to cool - it will thicken.½ Cup Balsamic Vinegar, 2 Tablespoons Honey, ½ Cup Pomegranate Juice
- If you prefer a peeled carrot, peel it (completely optional). Cut carrots on the diagonal in ½” lengths. Halve thicker carrot pieces so that all are around the same size.2 Pounds Carrots
- Spray a baking sheet/pan with oil or line with aluminum/wax paper. Place the chopped carrots on top. Add the avocado oil, salt and pepper onto the carrots and toss gently, to cover all pieces.½ Teaspoon Salt, 1 Tablespoon Neutral Oil, ¼ Teaspoon Pepper
- Put the carrots into the oven for 20-minutes, stirring once halfway. Once carrots have roasted for 20-minutes, or until fork-tender, remove from oven.
- Pour ¼ cup of the pomegranate balsamic glaze on top of the carrots and toss to coat.
- Transfer the glazed carrots onto a serving plate or tray.
- Sprinkle with fresh parsley.Parsley
- Serve with the remaining balsamic pomegranate glaze on the side.
- Pour the leftover balsamic-pomegranate glaze into a mason jar and keep in the fridge. It'll keep for 7-10 days.