Ingredients
- Carrots, peeled and chopped: 1 pound
- Balsamic vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Olive oil: 2 tablespoons
- Dried thyme: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, combine the chopped carrots, balsamic vinegar, honey, olive oil, dried thyme, garlic powder, salt, and pepper. Toss to coat the carrots evenly.
- Step 3: Spread the carrots in a single layer on the prepared baking sheet.
- Step 4: Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Step 5: Remove from oven and let cool slightly before serving. Serve warm.
Notes
- Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the carrots in a skillet over medium heat until warmed through, to help them retain their slight crispness.
- These carrots are a delightful side dish alongside roasted chicken or a hearty grain bowl.
- Don't overcrowd the pan; use two baking sheets if necessary to ensure proper caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American