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Honey Balsamic Roasted Carrots

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These honey balsamic roasted carrots are an irresistible side dish that brings out the natural sweetness of carrots with a savory balsamic glaze. Roasted to perfection with garlic, thyme, and a touch of honey, this recipe is easy to make and packed with flavor.

Ingredients

1 lb. carrots, washed & peeled (or unpeeled)

1 Tbsp avocado oil (or olive oil)

2 Tbsp balsamic vinegar

2 Tbsp honey

2 garlic cloves, minced

1 tsp dried thyme

¼ tsp salt

Cracked black pepper, to taste

¼ cup goat cheese, crumbled (optional)

Instructions

  1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
  2. Slice both ends off your carrots. Cut the carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. If any of the pieces are too large, slice them in half lengthwise.
  3. In a small bowl, whisk together 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and the avocado oil. Pour this mixture over the carrots.
  4. Add the minced garlic, dried thyme, salt, and cracked black pepper. Toss the carrots well, making sure they're fully coated.
  5. Using a slotted spoon, remove the carrots from the bowl and spread them out on the prepared baking sheet. Reserve the remaining glaze liquid in the bowl to brush over the carrots later.
  6. Roast the carrots in the preheated oven for 20-25 minutes, or until tender. About 5-10 minutes before they are done, brush the carrots with the reserved glaze.
  7. Once roasted, mix the remaining 1 tablespoon of balsamic vinegar and 1 tablespoon of honey together. Drizzle this sauce over the carrots and toss them.
  8. For added flavor, sprinkle crumbled goat cheese over the top (optional). Serve immediately and enjoy!

Notes

  • Herb Variations: Swap out thyme for rosemary or oregano for a different flavor profile.
  • Spicy Kick: Add a pinch of red pepper flakes for a little heat.
  • Sweet & Savory: Add a handful of dried cranberries or raisins after roasting for an added sweet contrast.
  • Vegan Version: Skip the goat cheese or use a dairy-free alternative.
  • Storage: Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a 350°F oven for about 10 minutes until warmed through. You can also reheat them in a skillet over medium heat for a quick fix.

Nutrition

Find it online: http://recipesbyjanet.com/honey-balsamic-roasted-carrots/