Carluccio’s Truffle Honey and Balsamic Glazed Roast Carrots
When you are preparing a festive Christmas dinner or a show-stopping celebration roast, the side dishes should never be an afterthought. This recipe elevates the humble root vegetable into a truly luxurious centrepiece, combining the deep, complex sweetness of dark balsamic with the opulent aroma of prized white truffles.
To achieve this gourmet finish, Carluccio's like to use two exceptional pantry staples from our online deli: our mature, full-bodied Aceto Balsamico di Modena IGP and our limited-edition Miele al Tartufo Bianco (Acacia Honey with White Truffle Flavour).
Prep time: 10 mins | Cook time: 45 mins | Serves: 4–6
Ingredients
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1kg carrots (preferably Chantenay or heritage carrots for a beautiful pop of colour), scrubbed and halved lengthways if large
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2 tbsp Extra Virgin Olive Oil
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A few sprigs of fresh thyme
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Flaky sea salt and freshly cracked black pepper
Cooking Instructions
1. Heat the Oven
Preheat your oven to 200°C (180°C fan).
2. Season and First Roast
Toss the prepared carrots directly into a large roasting tray with the extra virgin olive oil, fresh thyme sprigs, a generous pinch of flaky sea salt, and black pepper. Spread them out in a single layer to ensure they roast evenly rather than steam. Pop the tray into the oven and roast for 35 minutes, turning halfway through, until the carrots are tender and just starting to caramelise at the edges.
3. The Golden Rule: The Final 10 Minutes
⚠️ Crucial Step: Do not add the balsamic vinegar and truffle honey at the beginning of the cook. High, prolonged oven heat will scorch the natural sugars in the honey, turning it bitter, and completely destroy the delicate, volatile aromas of the white truffle.
Remove the roasting tray from the oven after 35 minutes. Drizzle the Aceto Balsamico di Modena IGP and the Miele al Tartufo Bianco evenly over the hot carrots. Use a pair of tongs or a spatula to toss them thoroughly, ensuring every carrot is glossy and well-coated in the mixture.
4. The Final Glaze
Return the tray to the oven for exactly 10 minutes. This gives just enough time for the balsamic and truffle honey to fuse with the roasting juices, bubbling down into a sticky, deeply aromatic, and velvety glaze without burning the honey or killing the truffle profile.
5. Serve
Transfer the glistening carrots to a warm serving dish, scraping any remaining sticky glaze from the bottom of the roasting pan over the top. Garnish with a few fresh thyme leaves and a tiny extra crunch of sea salt if desired.
The sharp, sweet complexity of the barrel-aged balsamic cuts through the rich honey, while the residual heat of the carrots coaxes out a spectacular cloud of earthy truffle aroma the moment it hits the dinner table. It is the ultimate festive accompaniment.
Both the honey and the balsamic are available in our online shop - click through to grab these wonderful ingredients today!
