Roasted Honey Balsamic Carrots
Three weekends ago I bought an enormous five-pound bag of organic whole carrots at Sam’s. Wow, I thought, what a great deal. I’ll blow through these quickly. So naive. Three weeks later, I found myself staring at the half empty plastic bag of carrots wondering, How can I eat these? Because there’s only so many standard olive oil-salt-and-pepper roasted carrots that a girl can eat. Don’t get me wrong, traditional roasted carrots are one of my favorite ways to cook whole carrots. But I was bored of them already.
And I’ll be damned if I waste food. Wasting food and good ingredients feels like such a sin. Because it is. It’s a huge pet peeve of mine, and I’d rather eat the same meal five days in a row than let it go to waste.
With that being said, I wanted to cook the remaining carrots in a different way – way with more flavor but a way that I knew I’d still like. Something safe, ya know? Having bough a bottle of local honey recently, I wanted to try my hand at a sweet roasted carrot instead of a savory roasted carrot. The taste of carrots becomes sweeter when they’re cooked. Why not add fuel to the fire with some sweet honey?
And this, ladies and gentlemen, is how honey balsamic roasted whole carrots were born (in my kitchen). I’m sure many people have cooked them before. But this is my way.
Your carrots are washed, dried, and cut length-wise.
Combine all liquid ingredients. Legend has it that if you stare into the mixture long enough and say, “Alyssa is a nerd” three times, a reflection of a nerdy foodie will appear.
Generously apply the glaze to one side of the carrots. After 15 minutes in the oven, you’ll flip the carrots and use the remaining glaze on the opposite side of the carrots.
Glazed raw carrots – also yum. No one will judge you if you eat them raw.
They roasted. Flip ’em. Glaze ’em. Roast ’em again.
Marvel at the wonder that are roasted honey balsamic carrots.
- 1 lb. whole carrots
- 1/4 cup olive oil
- 1/4 honey
- 1/4 balsamic vinegar
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Wash carrots and pat dry. Cut them in half lengthwise. This serves no practical purpose. They're just pretty this way.
- Line a baking sheet with foil. This will make clean up exponentially easier.
- In a small bowl, mix olive oil, honey, and balsamic vinegar.
- Lay carrots on foil-lined baking sheet.
- With a pastry brush, apply half of the mixture you just made. Add salt and paper to taste.
- Roast carrots for 15 minutes.
- After the carrots have cooked for 15 minutes, flip them and add the remaining glaze. Cook for 15 more minutes.