Ingredients

The following ingredients have 6 Servings
  • 2 pounds thin/baby carrots peeled, NOT baby-CUT carrots ((see notes))
  • 4 tablespoons olive oil, (divided)
  • 4 tablespoons balsamic vinegar, (divided)
  • 2 tablespoons honey, (divided)
  • 1 tsp EACH dried thyme, garlic powder
  • 3/4 teaspoon salt
  • 1/2 tsp EACH rosemary (crushed), dried oregano, onion powder, paprika
  • 1/4 teaspoon pepper

Instruction

  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and lightly spray with nonstick cooking spray. Add carrots and toss with 2 tablespoons olive oil until evenly coated. Spread into an even layer without overlapping. Bake for 20 minutes. Meanwhile:
  • In a small bowl, whisk together 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, and all seasonings.
  • After 20 minutes, remove the carrots from the oven. Pour sauce over carrots and toss until evenly coated. Spread back int an even layer. Bake an additional 15-25 minutes or until for tender. (Heirloom carrot varieties will roast in as little as 30 minutes total, but most carrots are denser and typically require 35 to 45 minutes total. Fresh carrots will require more time, older carrots will require less time.)
  • Remove from the oven. Whisk together 1 tablespoon balsamic vinegar and 1 tablespoon honey and pour over carrots; stir to evenly coat. Season with additional salt and pepper to taste. Serve warm.