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Parve
Easy
6 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
Many have a custom to eat carrots on Rosh Hashanah, and I imagined a very elegant dish where I could use those pretty carrots that have a little bit of the vine still attached. So, after perfecting this recipe using regular carrots, I went on a search for the carrots I would feature in my photo. After eight stops in multiple supermarkets, I admitted defeat. There were no carrots on the vine in the entire town of Lakewood. But the recipe was too good to bypass because of a little vine. So, baby carrots it’ll be.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 (16-ounce) bag baby carrots
salt, for sprinkling
pinch coarse black pepper
3 tablespoons Bartenura Olive Oil, divided
3 tablespoons Gefen Honey
1 teaspoon Bartenura Balsamic Vinegar
Preheat the oven to 400 degrees Fahrenheit.
Place carrots in a 9- x 13-inch baking pan. Season with salt and pepper and drizzle with 1 tablespoon olive oil. Bake for 20 minutes.
Remove from oven and while still warm toss with the remaining olive oil, honey, and balsamic vinegar. Spread carrots in a single layer and return to the oven for seven to 10 minutes.
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