Honey Balsamic Roasted Carrots

Recipe By Chanie Apfelbaum Chanie Apfelbaum
  • Cook & Prep: 35 m
  • Serving: 4
  • No Allergens

I always plan my menus around the seasons, and there's nothing quite like roasted carrots when spring comes around. I like to buy carrots with the leaves attached and leave some of the stem on, to give them a just-picked feel. If you can get your hands on rainbow carrots, go for it – they're especially beautiful for serving!

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Carrots

  1. Preheat oven to 400°F (200°C).

  2. In a small bowl, whisk the honey, balsamic vinegar, olive oil, salt, and pepper. Place the carrots on a baking sheet and toss with the glaze.

  3. Bake until tender, approximately 30 minutes (depending on thickness), tossing every 10 minutes to coat.

  4. Garnish with parsley.


Food and Prop Styling: Janine Kalesis

Photography: Hudi Greenberger

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