Balsamic Roasted Carrots
Devashish
Tender and caramelized roasted carrots glazed with balsamic vinegar, honey, and herbs
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Servings 8
Calories 65 kcal
Main Ingredients
- 2 pounds carrots whole, washed
- 1 Tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper or more to taste
- 1 1/2 Tablespoons balsamic vinegar plain or flavor infused
- honey to taste
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon dried thyme or 2 sprigs fresh thyme leaves
Preheat oven to 425 degrees F.
Remove stem from carrots and slice in half, lengthwise.
Arrange carrots on baking sheet and toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.
Roast for about 20 minutes, then remove from oven.
Turn carrots making sure to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top and toss to coat. Use a paper towel to soak up any residual fluids on the bottom of the pan allowing the carrots to roast instead of steam.
Return to the oven for 20-30 more minutes, or until tender and caramelized.
Calories: 65kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0.3gSodium: 370mgPotassium: 368mgFiber: 3gSugar: 6gVitamin A: 18947IUVitamin C: 7mgCalcium: 40mgIron: 0.5mg
Keyword balsamic glaze, glazed carrots, roasted vegetables, root vegetables