WEEKDAYS 1e|12c|p

Roasted Baby Carrots

Carla Hall
|
Servings: 8
|
easy
|
1 to 30 min

These roasted baby carrots are a delicious & healthy side for your dinner tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Roasted Baby Carrots
  • 2 pounds baby carrots (trimmed and peeled)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 5 garlic cloves (peeled)
  • 8 sprigs fresh thyme
  • 1/4 cup cider vinegar
  • 2 teaspoons honey
Directions
  • Preheat the oven to 475ºF.
  • On a baking sheet, add the carrots, oil, salt, 4 cloves of garlic and 7 thyme sprigs, and toss until well coated. Place in the oven and roast until the carrots are browned and tender, about 25 minutes. Discard the garlic and thyme.
  • Meanwhile, in a small saucepan, combine the vinegar, the remaining garlic clove, and the remaining thyme sprig. Bring to a boil and reduce the liquid to 1 tablespoon, about 7 minutes. Remove from the heat and stir in the honey. Discard the garlic and thyme.
  • Remove the roasted carrots to a serving platter. Pour the honey sauce over the hot carrots and turn until well coated. Serve hot or at room temperature.
  • Helpful Tip: make the honey sauce ahead of time. Warm sauce before drizzling and serving.

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