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Parve
Easy
4 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
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!
1 bunch carrots (do not peel; cut in half lengthwise, if thick)
2 tablespoons Bartenura Olive Oil
2 tablespoons Bartenura Balsamic Vinegar
2 tablespoons Gefen Honey
kosher salt, to taste
freshly ground pepper, to taste
fresh parsley, for garnish
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
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I make these quite often. They are delicious and look nice enough for Yom Tov and guests. I use colorful carrots and sometimes cut them in thirds. I use less balsamic vinegar and honey.
Freezer Friendly?? Can I freeze these carrots? if yes, how should I rewarm them?
HI Peri. NOt the best idea to freeze roasted veggies.