The glaze on these honey balsamic roasted carrots caramelizes into a tangy, sweet, and savory topping. It’s a simple, delicious, and easy recipe.
Ingredients
- carrots: 1 pound (peeled)
- olive oil: 1 Tbsp
- coarse salt: 0.25 tsp
- black pepper: 0.25 tsp (to taste, freshly ground)
- 1/2 tablespoons honey: 1 piece
- 1/2 tablespoons balsamic vinegar: 1 piece
- thyme: 1 tsp (dried)
- lemon juice: 1 tsp (freshly squeezed)
- garlic, pressed: 2 clove
- parsley: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Trim the ends off carrots and cut diagonally into thirds. If the carrots are large, cut lengthwise first and then diagonally into thirds. You want all the carrots to be about the same size.
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Combine olive oil, salt, and pepper in a small bowl. Spread out carrots on the baking sheet, and drizzle with olive oil mixture until all are coated.
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Bake in the preheated oven until tender and starting to brown, 25 to 30 minutes.
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Meanwhile, whisk honey, balsamic vinegar, thyme, lemon juice, and garlic in the same bowl you used for the oil, and set aside.
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Remove carrots from the oven, drizzle with honey balsamic mixture until all are coated, and return to the oven for 5 minutes. If you have any leftover honey balsamic glaze, just drizzle over the roasted carrots.
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Top with a sprinkling of chopped parsley and serve.
