Who knew a humble root vegetable could be the star of the show? These honey balsamic carrots are roasted until tender, achieving that irresistible caramelized texture that practically melts in your mouth. The secret is a rich, balsamic honey glazed coating seasoned with a savory-sweet blend of McCormick spices. It’s a side dish that’s simple enough for a Tuesday but fancy enough for a feast.
Who knew a humble root vegetable could be the star of the show? These honey balsamic carrots are roasted until tender, achieving that irresistible caramelized texture that practically melts in your mouth. The secret is a rich, balsamic honey glazed coating seasoned with a savory-sweet blend of McCormick spices. It’s a side dish that’s simple enough for a Tuesday but fancy enough for a feast.
Key products
![['A McCormick brand can of pure ground black pepper with a net weight of 3 ounces.']](http://www.mccormick.com/cdn/shop/files/00052100052311_H1N1-2026-04-06.jpg?v=1775481020&width=300)
![['A plate of prime rib with mashed potatoes, green beans, and gravy.']](http://www.mccormick.com/cdn/shop/files/00052100052311_HeroRecipe-2026-04-06.jpg?v=1775481020&width=300)
Instructions
Instructions
- Mix balsamic vinegar, honey, garlic powder, onion powder and black pepper in small bowl. Set aside. Cut carrots crosswise into 3 to 4 sections. Cut each section into 1/2-inch wide sticks.
- Mix water and salt in large skillet until salt is dissolved. Place carrots in skillet in an even layer. Top with butter pieces over carrots. Bring to boil on medium-high heat. Cover; cook without stirring about 8 to 10 minutes or until carrots are tender crisp and water has mostly evaporated.
- Uncover make sure carrots are arranged in an even layer. Cook without stirring about 3 to 5 minutes longer, until caramelized on the bottom, pressing gently to encourage browning. Turn carrots and brown on the other side, about 2 minutes. Drizzle carrots with balsamic mixture; toss to coat. Transfer to serving dish, sprinkle with feta to serve.
