Ingredients
- Carrots, peeled and cut into 1-inch pieces: 1 pound
- Balsamic Vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Olive Oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Dried Thyme: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the carrots, balsamic vinegar, honey, olive oil, minced garlic, dried thyme, salt, and pepper. Toss to coat the carrots evenly.
- Step 3: Spread the carrots in a single layer on the prepared baking sheet.
- Step 4: Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Step 5: Remove from oven and serve immediately. Garnish with fresh herbs if desired.
Notes
- Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days.
- Reheat the carrots gently in a skillet over medium heat or in a 350°F oven to prevent them from becoming mushy.
- These carrots make a delicious side dish with roasted chicken, pork, or even as a vibrant addition to a grain bowl.
- For extra flavor, try adding a pinch of red pepper flakes to the balsamic-honey mixture before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American