Description
Delightfully sweet and tangy roasted carrots coated in a luscious honey-balsamic glaze, perfect for any occasion.
Ingredients
Scale
- 2 pounds medium to large carrots
- ¼ cup good quality balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the carrots; peel if desired, then cut them into 1-inch pieces.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, thyme, salt, and pepper.
- Toss the carrots in the glaze until evenly coated.
- Spread the carrots on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Serve immediately, garnished with extra thyme or sea salt.
Notes
For a vegan version, substitute honey with maple syrup. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg