Ingredients
- Carrots: 2 pounds, choose medium to large carrots for easier roasting and cutting. Look for firm, vibrant orange carrots for the best flavor and texture.
- Balsamic Vinegar: ¼ cup, use a good quality balsamic vinegar for a richer, sweeter flavor. A thicker, syrupy balsamic glaze can also be used for a more intense flavor.
- Honey: 2 tablespoons, adds a touch of natural sweetness that balances the balsamic vinegar and enhances the caramelization. You can use your favorite type of honey, like wildflower or clover.
- Olive Oil: 2 tablespoons, extra virgin olive oil is recommended for its flavor and health benefits. It helps the carrots roast evenly and prevents them from drying out.
- Garlic: 2 cloves, minced, fresh garlic provides a pungent and aromatic base note to the dish. Minced garlic disperses flavor better during roasting.
- Fresh Thyme: 1 tablespoon, chopped, fresh thyme adds an earthy, slightly lemony aroma that complements the carrots and balsamic beautifully. Rosemary or oregano can also be used.
- Salt: ½ teaspoon, kosher salt is preferred for even seasoning. Salt enhances the natural sweetness of the carrots and balances the flavors.
- Black Pepper: ¼ teaspoon, freshly ground black pepper adds a subtle spice and depth of flavor. Grind it fresh for the best aroma.
Instructions
- Preheat your oven to 400°F (200°C). Preheating is crucial for ensuring the carrots roast properly and caramelize rather than steam. A hot oven promotes browning and delicious flavor development. Make sure your oven is fully heated before placing the carrots inside.
- Prepare the carrots: Wash and scrub the carrots thoroughly. Peel them if desired, though leaving the skin on is perfectly fine for added nutrients and texture, just ensure they are well cleaned. Trim off the ends. Cut the carrots into uniform pieces, about 1-inch thick. For larger carrots, you can halve them lengthwise and then cut into 1-inch pieces. Uniformity in size is key to even roasting, ensuring all pieces cook at the same rate and are tender at the same time. If using very thick carrots, quarter them lengthwise before cutting into pieces.
- Make the honey balsamic glaze: In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, chopped fresh thyme, salt, and black pepper. Whisk until all ingredients are well combined and emulsified. This glaze will coat the carrots and infuse them with flavor during roasting. Taste the glaze and adjust seasoning if needed – you might want a touch more salt or pepper depending on your preference.
- Toss the carrots with the glaze: Place the prepared carrot pieces in a large bowl. Pour the honey balsamic glaze over the carrots. Toss with your hands or a spatula until the carrots are evenly coated with the glaze. Ensure every piece of carrot is glistening with the mixture for maximum flavor and caramelization.
- Roast the carrots: Spread the glazed carrots in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can lead to steaming instead of roasting. If necessary, use two baking sheets to ensure the carrots have enough space. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, flipping them halfway through cooking. Flipping ensures even browning and cooking on all sides. Check for tenderness by piercing a carrot with a fork – it should be easily pierced but still have a slight bite. The edges should be slightly browned and caramelized, indicating delicious flavor development.
- Serve immediately: Once roasted to perfection, remove the carrots from the oven. They are best served immediately while warm and tender. Garnish with extra fresh thyme or a sprinkle of flaky sea salt if desired, for added visual appeal and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 5g