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1
Glazed Whole Roasted Carrots
Submitted by Laurie - Simply Scratch on October 24, 2012 in Sides, Vegetables
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 bunches Carrots (the Ones With Their Leafy Tops Still On)
- 1 Tablespoon Extra Light Olive Oil
- ¾ teaspoons Kosher Salt
- ¼ teaspoons Freshly Cracked Black Pepper
- 4 sprigs Fresh Thyme (optional)
- 2 Tablespoons Balsamic Vinegar
- 2-½ Tablespoons Honey
Preparation Instructions
Chop off the leafy carrot tops and scrub them well.
Toss the carrots in the olive oil, salt and black pepper. Place the carrots on a rimmed baking sheet and throw on the sprigs of fresh thyme.
Slide the carrots into a preheated 425ºF oven and roast for 15 minutes. Meanwhile, prepare the glaze by mixing the balsamic vinegar with the honey.
Remove the carrots from the oven and drizzle on the glaze. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.
Remove and discard the thyme sprigs and serve.
