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!
Honey Balsamic Roasted Carrots
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Recipe By Chanie Apfelbaum
- Cooking and Prep: 35 m
- Serves: 4
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No Allergens
Ingredients (7)
Main ingredients
Start Cooking
Prepare the Carrots
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Preheat oven to 400°F (200°C).
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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.
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Bake until tender, approximately 30 minutes (depending on thickness), tossing every 10 minutes to coat.
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Garnish with parsley.
Credits
Food and Prop Styling: Janine Kalesis
Photography: Hudi Greenberger
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Replies:
HI Peri. NOt the best idea to freeze roasted veggies.
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Replies:
HI Peri. NOt the best idea to freeze roasted veggies.
