Garlic Herb Roasted Carrots with Honey Balsamic Glaze | Lemons and Basil
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Honey Balsamic and Herb Roasted Carrots

These Honey Balsamic and Herb Roasted Carrots are the perfect balance of sweet and savory and would make a great addition to your dinner table this Easter!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side
Servings: 4
Calories: 120kcal
Author: Kaylee Pauley


  • 1 1/2 lbs tricolor organic carrots washed, peeled and cut
  • 1 tbsp organic coconut oil
  • 1 1/2 Tbsp raw honey {substitute maple syrup for vegan}
  • 1 Tbsp balsamic vinegar
  • 2 garlic cloves minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley


  • Preheat oven to 450 degrees.
  • Add washed, peeled and cut carrots to oven safe baking dish.
  • Melt coconut oil in a small bowl, then add honey, balsamic vinegar, sea salt and pepper. Stir to combine then drizzle over carrots and toss to coat. Sprinkle with dried thyme and parsley, toss again to coat.
  • Bake 30-35 minutes or until carrots are tender and cooked through, stirring every ten minutes. Serve warm as a side dish.


Serving: 1g | Calories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3.5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 225mg | Fiber: 4g | Sugar: 15g