How To Make Roasted Carrots With Balsamic Honey Glaze

Thanksgiving is just around the corner and Merritt Bates-Thomas, from The Kitchen Transition, is serving up a side dish that's affordable, tasty, and beautiful to look at.

Now, I realize that carrots aren't normally one of the first things you think about when you start planning your Turkey Day side dishes. I mean, it's not dressing, dumplings, deviled eggs, or sweet potato casserole. But, I guarantee you, if you plate up this dish, those carrots are going to attract lots of attention and the big ole serving spoon.

And, look! A lot of Thanksgiving foods are loaded up with starch. Carrots represent a food which has some terrific health benefits.

Get our free mobile app

So, how do you make Merritt's Roasted Carrots with Balsamic Honey Glaze? Check out the ingredient list and recipe!

ROASTED CARROTS WITH BALSAMIC HONEY GLAZE

1 pound carrots, peeled

2 tablespoons olive oil

1 small onion, diced

Freshly ground black pepper

Kosher salt

1 tablespoon fresh thyme, diced

1/4 cup honey

1/4 cup balsamic vinegar

Fresh chopped parsley for garnish

DIRECTIONS:

Preheat your oven to 425 degrees.

Peel carrots and slice into 2-3 inch long pieces, halving or even quartering the pieces for even roasting.

Place carrots on a sheet pan, drizzle carrots with oil, then season with salt, pepper, and thyme. Toss until combined and bake until carrots are tender, roughly 40 minutes.

To make your Balsamic Honey Glaze, combine balsamic vinegar and honey in a small saucepan. Simmer until reduced by half, stirring occasionally. This should take about 15 minutes and, when it's finished, the mixture should coat the back of a spoon. Let cool slightly.

Drizzle carrots with balsamic glaze and garnish with parsley. Serve warm!

If you'd like to follow Merritt on social media and get access to delicious new recipes (like the rice she served these carrots with in the photo), you can follow The Kitchen Transition on Facebook!