Honey-Balsamic Roasted Carrots

1 lb carrots, cut in half and lengthwise into quarters

2 tsp balsamic vinegar 

2 tbsp extra-virgin olive oil

1/2 tsp coarse sea salt

1 tbsp honey

freshly ground black pepper

Heat the oven to 375F

Put the carrots in a roasting pan. In a small bowl, whisk together the olive oil, honey, and 1 tsp vinegar. Pour over the carrots. Season with sea salt and a generous grinding of pepper. Toss gently to combine. 

Roast the carrots for 10 minutes, toss, and roast for 15 minutes more, or until the carrots are tender and browned in spots.

Transfer to a serving dish and sprinkle a few more drops of vinegar and some sea salt on top. Serve hot or warm.

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