Balsamic Honey Glazed Carrots

 

 

Now that I’ve got a pantry full of root vegetables, I’ve got to start cooking, and there’s no better recipe to start with than delicious and tender roasted carrots with a sweet honey balsamic glaze. This is such an easy, healthy side dish recipe, and it’s perfect for this time of year, when carrots are fresh and plentiful.

 

 

 

 

How do you make honey glazed carrots?

Making honey glazed carrots is SO easy, you can practically do it with your eyes closed. You’ll need:

• 14 large carrots (with their tops!) fresh from the garden, farmer’s market, or the produce section of your local grocery store
• 2 tbsp honey
• 2 tsp balsamic vinegar
• a pinch or two of sea salt

  To make: Set your oven to preheat to 400 degrees Fahrenheit. Prepare a large baking sheet by lining it with a sheet of unbleached parchment paper. Don’t skip this step! The glaze will caramelize in the oven and if you don’t line your baking sheet you’re going to have a heck of a time getting it clean! Parchment paper also prevents sticking so you don’t have to add any oil or fat to the recipe which keeps it nice and light! I like the pre-cut parchment paper sheets. Wash your carrots very well, making sure to scrub off any lingering mud. Snip the tops off leaving about 1 inch of green attached. Dry the carrots and place them on the prepared baking sheet. Whisk together the honey and balsamic vinegar in a small bowl and brush it on to the carrots. Drizzle any remaining honey mixture over the carrots and roll them around a bit to make sure they’re all well coated. Sprinkle a pinch or two of sea salt over the carrots. Once the oven has preheated, roast the carrots for 18-22 minutes or until they’re roasted to the texture you prefer. When you pull them out of the oven they’ll be tender and coated with the sticky honey balsamic glaze. Transfer them to a platter and serve immediately. This is truly the perfect healthy side dish for a fall meal! It’s also great for holiday dinners because you can double or triple the recipe easily for a crowd.

 

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I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite fall vegetable?

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