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Recipe by Chanie Apfelbaum

Honey Balsamic Roasted Carrots

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

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

Main ingredients

  • kosher salt, to taste

  • freshly ground pepper,  to taste

  • fresh parsley, for garnish

Directions

Prepare the Carrots

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

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.

Credits

Food and Prop Styling: Janine Kalesis Photography: Hudi Greenberger

Honey Balsamic Roasted Carrots

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Peri
Peri
6 years ago

Freezer Friendly?? Can I freeze these carrots? if yes, how should I rewarm them?

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Cnooymow{shman
Cnooymow{shman
Reply to  Peri
6 years ago

HI Peri. NOt the best idea to freeze roasted veggies.