Honey-Balsamic Roasted Carrots

Name: Honey-Balsamic Roasted Carrots
Cook time: 25 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 22 g honey; 30 ml balsamic vinegar; 3 g fine salt; 1 g black pepper freshly ground; 2 g fresh thyme leaves picked from stems, plus a few sprigs for garnish; 15 ml water for loosening the glaze if needed; 680 g carrots peeled and cut into 1.5 cm batons

Carrots are tossed with honey-balsamic seasoning and roasted until browned at the edges and tender throughout, then finished with fresh thyme. The glaze reduces in the oven and lightly coats the carrots without becoming sticky or heavy.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

15 ml olive oil
22 g honey
30 ml balsamic vinegar
3 g fine salt
1 g black pepper freshly ground
2 g fresh thyme leaves picked from stems, plus a few sprigs for garnish
15 ml water for loosening the glaze if needed
680 g carrots peeled and cut into 1.5 cm batons

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Oven fully preheated and pan lined.
In a large bowl, whisk together the olive oil, honey, balsamic vinegar, salt, black pepper, and thyme leaves. If the mixture seems too thick to coat evenly, whisk in the optional water. Glaze looks smooth and pourable.
Add the carrots and toss until evenly coated. Spread them in a single layer on the prepared baking sheet, leaving a little space between pieces. Carrots are evenly glazed and not crowded.
Roast for 20 minutes, then turn the carrots and roast for 5 to 8 minutes more, until browned in spots and tender when pierced with a knife. Carrots are tender with caramelized edges.
Transfer to a serving dish and spoon any glaze from the pan over the top. Finish with a few fresh thyme sprigs, if using. Carrots are glossy and fully tender.