🍯 Balsamic Glazed Roasted Carrots
Ingredients:
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1 lb (450g) carrots, peeled and cut into sticks (or use baby carrots)
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2 tbsp olive oil
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2 tbsp balsamic vinegar
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1 tbsp honey (or maple syrup)
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2 garlic cloves, minced
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1 tsp fresh thyme (or ½ tsp dried)
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish, optional)
Instructions:
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Preheat oven to 400°F (200°C).
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In a bowl, whisk together olive oil, balsamic vinegar, honey, garlic, thyme, salt, and pepper.
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Toss carrots in the glaze until well coated.
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Spread carrots evenly on a parchment-lined baking sheet.
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Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
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Drizzle with any leftover glaze from the pan, garnish with parsley, and serve warm.
❓ Q&A
Q: Can I make this recipe with baby carrots?
A: Yes! Baby carrots work perfectly. Just adjust the cooking time (about 20–25 minutes).
Q: How do I make the carrots extra caramelized?
A: Roast at 425°F (220°C) for the last 5 minutes to get deeper caramelization.
Q: Can I prepare this ahead of time?
A: Yes. You can roast them a few hours in advance and reheat in the oven at 350°F (175°C) for 10 minutes.
Q: What can I substitute for honey?
A: Maple syrup, agave syrup, or brown sugar work well.
Q: What pairs well with balsamic glazed carrots?
A: They’re great with roasted chicken, grilled fish, steak, or even as part of a vegetarian spread.
Q: Can I make this dish vegan?
A: Yes—just use maple syrup instead of honey.
