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Honey Balsamic Roasted Carrots


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!


Prepare the Carrots


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