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!
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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.
Bake until tender, approximately 30 minutes (depending on thickness), tossing every 10 minutes to coat.
Garnish with parsley.
Food and Prop Styling: Janine Kalesis
Photography: Hudi Greenberger