carrots…ok maybe I can like them

I have a love hate relationship with carrots.  I like them in things such as soups or casseroles but I am not a huge fan of them on their own, that is until now.  I decided it was time to create a carrot recipe that I would love and what a better time than Easter to fall in love with these cute little veggies.

Carrots, Carrots and Carrots

The first choice was to decide between the long beautiful ones or the cute little baby ones, and to help save on time (& some mess) I went with the cute baby version.  OK now that I knew which carrots I was going to use I had to decide how I was going to make them yummy.  

I have found that roasting veggies brings out all the best they can offer and so roasting seemed like a great option.  Next came the seasoning.  I thought about using ranch seasoning, or maybe some maple syrup but I finally settled on a combo of sweet, spicy & tangy all in one.  The sweetness from the honey and the hint of spice from the chili powder and then the tang from the balsamic vinegar really made these carrots something to talk to about.  Once these little cute bites were roasted with the glaze they became something so good that I even liked them.

To finish them off I drizzled a little more honey and then sprinkles from fresh chopped parsley over them giving them just a hint of freshness…and it made them really pretty.  In my head if it is pretty is has to be good…right?

They are just so cute you need to make them now….

8 servings

Honey Balsamic Carrots

Roasted carrots that have just a hint of sweet with a little tang and heat in each bite, making them a perfect side all Spring long

5 minPrep Time

45 minCook Time

50 minTotal Time

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2 lbs baby carrots, washed & dried
1/4 cup honey
2 tbsp water cup water
2 tbsp balsamic vinegar
1 tbsp chili powder
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tbsp honey
Fresh chopped parsley


Preheat oven to 400
Line a rimmed baking sheet with serval layers of foil, trust me this makes clean-up so easy
Spray foil with nonstick spray
Spread carrots onto pan in a single layer
In a small saucepan combine honey, water, vinegar, chili powder, salt, pepper & garlic powder honey is melted into sauce
Pour over carrots, tossing to make sure they are evenly coated
Bake for 40-45 minutes, tossing several times, or until carrots are tender
Place onto serving platter
Drizzle honey over hot carrots and sprinkle with parsley
Serve immediately


Each serving is 4 WW Smart Points

Nutritional Info

Calories 77 Calories from Fat 3 Total Fat 0.3g Trans Fat 0.0g Cholesterol 0mg Sodium 680mg Potassium 302mg Total Carbohydrates 19.0g Dietary Fiber 3.7g Sugars 14.3g Protein 1.0g Vitamin A 318% - Vitamin C 6% - Calcium 4% - Iron 7% Nutrition Grade A

I have recently learned that my sis-in-law is not a fan of carrots either, but after she had these she even liked them too…you know it has to be a good recipe if it turned 2 people into carrot people with just one bite.  She also mentioned she thought the glaze would be great with butternut squash…I think I am going to have to try that for sure!  I love it when you get inspired form those around you…thats what Holidays and family dinners are all about!

Make everyday sparkle – MJ

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