
Roasted carrots are a classic easy side dish that I turn to time and time again, whether I’m serving up a holiday dinner or a quick weeknight meal. They’re extremely versatile, and take to a variety of seasonings and flavors. That being said, topping them with a balsamic glaze truly takes them over the top. I include how to make a homemade balsamic glaze here, which if you’ve never made it before, you’ll be surprised by just how easy it is to whip up. Serve these carrots alongside your Christmas dinner or Marry Me chicken if you’re looking for the missing piece to your meal—you won’t regret it.
If you have any leftover carrots, store them in an airtight container in the fridge for around 3 days.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 1 lb.
carrots, peeled
- 1/4 c.
extra-virgin olive oil
-
kosher salt
-
Freshly ground black pepper
- 1 Tbsp.
chopped fresh thyme
- 1/4 c.
balsamic vinegar
- 1/4 c.
honey
-
fresh chopped parsley, for garnish
-
- Step 1Preheat oven to 375°. On a large baking sheet, drizzle carrots with oil, then season with salt, pepper, and thyme. Toss until combined and bake until carrots are tender, 38 to 40 minutes.
- Step 2Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool slightly.
- Step 3Drizzle carrots with balsamic glaze and garnish with parsley. Serve warm.
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