I'll be honest - most of my life, I steered clear of cooked carrots. They always reminded me of the gross, soggy ones you'd find in a can of soup. Blegh! So because of that, I only ever ate raw carrots. But, with my newfound "adult" wisdom (and because carrots are Ryder's favorite vegetable) I have grown to love carrots in all forms - and have made some pretty delicious recipes using them as the star. For example, these balsamic roasted carrots are absolutely divine! They are caramelized and tender, but still have a little bit of crunch left after they hit the oven. They make the perfect side dish for any dinner, but are especially delicious with a nicely cooked steak. Sign me UP! These carrots are incredibly easy and only have a few ingredients. So excited to see you all make these!
Ingredients:
10-12 large carrots, peeled
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
½ tsp course sea salt (plus more to taste)
Fresh cracked pepper to taste
1 tbsp fresh parsley, minced (optional for garnish)
Directions:
Preheat oven to 400 deg (F).
Cut off the stems of the carrots. Then, sort the carrots based on thickness. Slice the thick carrots once lengthwise, then once width wise - ending up with 4 pieces per carrot. For the thinner carrots, either leave as is or slice once width-wise.
NOTE: The idea is to cut the carrots so they are uniform in size, which will help them to cook evenly.
Once the carrots are cut, place on a baking sheet. Drizzle with olive oil and balsamic vinegar. Toss with your hands until evenly combined, then spread carrots into one even layer, spreading them out as much as you can so they aren’t touching.
In long sweeping motion, drizzle honey over the carrots. Anywhere between 1-2 tbsp will work here.
Place in the oven and bake for 15 minutes. Remove from the oven, flip with a spatula, then return to the oven for 10-15 more minutes until nice and browned.
NOTE: Cooking time will depend on how thinly your carrots are sliced. If sliced thin, they will cook faster. Keep on eye on them, and pull them out of the oven when golden brown and fork tender.
Sprinkle with salt and pepper, adding more to taste. Sprinkle with fresh parsley and serve.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-5
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