Ingredients
2 pounds fresh carrots (peeled if desired)
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar (good quality)
2 tablespoons honey (local preferred)
1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley (optional, chopped for garnish)
Instructions
1. 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2. Prepare carrots: Wash thoroughly. Peel if desired. Trim ends and cut into uniform 1-inch thick pieces. If carrots are large, slice lengthwise first.
3. 3. Make the glaze: In a large bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, salt, and black pepper until well combined.
4. 4. Toss carrots: Add prepared carrots to bowl and toss vigorously until evenly coated.
5. 5. Arrange on baking sheet: Spread carrots in a single layer on prepared sheet. Do not overcrowd (use two sheets if needed).
6. 6. Roast: Roast for 20-30 minutes, stirring halfway through, until carrots are tender-crisp and caramelized with some charred edges.
7. 7. Garnish and serve: Sprinkle with fresh parsley if desired. Serve immediately.
Notes
Substitutions: Use maple syrup or brown sugar instead of honey for vegan option. Try red wine or apple cider vinegar if no balsamic. Add thyme, rosemary, smoked paprika, or red pepper flakes for variation. This glaze also works well on parsnips, sweet potatoes, or butternut squash.
Storage: Cool completely, then store in airtight container in fridge for up to 3-4 days. Reheat in oven at 350°F for 10-15 minutes for best texture, or microwave.
Pro tips: Cut carrots uniformly for even cooking. Do not overcrowd pan to ensure caramelization instead of steaming. Use good quality balsamic vinegar for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 14g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg