Honey Balsamic Roasted Carrots (Print Version)
# Ingredients:
→ Vegetables
01 -
Carrots, 2 pounds, medium to large, firm and vibrant orange
→ Condiments and Spices
02 -
Balsamic vinegar, ¼ cup, good quality or balsamic glaze
03 -
Honey, 2 tablespoons, wildflower or clover preferred
04 -
Olive oil, 2 tablespoons, extra virgin
05 -
Garlic, 2 cloves, minced
06 -
Fresh thyme, 1 tablespoon, chopped
07 -
Salt, ½ teaspoon, kosher
08 -
Black pepper, ¼ teaspoon, freshly ground
# Instructions:
01 -
Preheat your oven to 400°F (200°C) to ensure proper roasting. Make sure the oven is fully heated before placing the carrots inside.
02 -
Wash and scrub the carrots thoroughly. Peel them if preferred, or leave the skin on for added nutrients. Trim the ends and cut into uniform, 1-inch thick pieces. Halve larger carrots lengthwise and quarter very thick ones to ensure even roasting.
03 -
In a small bowl, whisk the balsamic vinegar, honey, olive oil, minced garlic, chopped thyme, salt, and black pepper until emulsified. Taste and adjust seasoning as needed.
04 -
Place the carrot pieces in a large bowl. Pour the glaze over the carrots and toss until evenly coated. Ensure every piece is fully covered for maximum flavor.
05 -
Spread the glazed carrots in a single layer on a baking sheet. Avoid overcrowding to allow proper roasting. Use an additional sheet if necessary. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Check doneness by piercing with a fork.
06 -
Remove the roasted carrots from the oven and serve immediately while warm. Garnish with fresh thyme or flaky sea salt if desired.
# Notes:
01 -
Ensure the baking sheet is not overcrowded to avoid steaming the carrots instead of roasting.