I planned to make lamb for Easter, but didn’t have a solid idea for side dishes — so I went to the market to inspect their produce for inspiration. As soon as I noticed they’d received some beautiful heirloom carrots, I knew I had to use them. I opened up my phone, googled for a few ideas, and landed on this simple, delicious recipe.
This recipe calls for two pounds of heirloom carrots, but I was only able to get a pound’s worth. I kept the same measurements for the glaze, dropped the roasting time down to 25-30 mins, and was totally fine.
Roasting the carrots will soften them up. You’ll then pull them out of the oven, toss them with balsamic and honey, and stick them under the broiler. The broiler will then caramelize the sugars in the honey leaving you with this wonderfully balanced, savory and sweet dish. It’s super easy and one of the best things I’ve eaten in a while.
Balsamic Honey Roasted Heirloom Carrots
- Heirloom carrots: 2 pounds
- Balsamic vinegar: 3 Tbsp
- Honey: 2 Tbsp
- Thyme: 6 sprigs
- Olive Oil: 2 Tbsp
- Preheat the oven to 400°F.
- Trim the tops off the carrots and, if desired, peel.
- Toss the carrots in olive oil, then arrange on a parchment-lined baking sheet. Season with salt and pepper, then place 4 whole sprigs of thyme on top.
- Roast the carrots for 30-35 minutes or until desired softness.
- While the carrots roast, whisk together balsamic vinegar and honey in a medium sized bowl and
chop your remaining 2 sprigs of thyme.
- Remove the carrots from the oven and toss them in your honey and balsamic vinegar mixture. Return to the baking sheet and sprinkle with chopped thyme.
- Turn on your oven’s broiler, then return the carrots to the oven on the rack furthest from the broiler. Broil for 5 minutes until the honey begins to caramelize.
- Recipe adapted from Dinner with Deems.