Balsamic Honey Roasted Carrots
Ingredients:
- 3-4 pounds carrots (rainbow is preferred!)
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried thyme
- Dried oregano
- Sea salt to taste
Instructions:
- Preheat the oven to 425 degrees F. Prepare a clear or ceramic baking dish.
- Peel and cut the carrots so they are about two fingers length long and half a fingers width (you want to make them as even as possible)
- Place the cut and peeled carrots in a large bowl and add all the ingredients except the sea salt. Mix everything together with a spatula or hand to make sure the carrots are evenly coated.
- Place the carrots in the baking dish (with 3-4 pounds you may need two baking dishes) and place in the oven.
- Bake until the carrots have started to soften and have a slight char on the outside. This means the honey and the balsamic vinegar are in prime taste mode!
- Remove from oven and let cool for several minutes before eating!
Notes/Customization:
- Add more or less vinegar or honey. You can substitute butter for olive oil or take out the balsamic vinegar and replace with orange juice!