Honey Balsamic Roasted Carrots
Delightfully sweet and savory honey balsamic roasted carrots are the perfect side dish for any holiday gathering. Use either multicolored carrots or traditional orange carrots for this veggie side.
Servings: 6
Ingredients
- 2 lbs. medium carrots
- 1 medium yellow onion
- 2 heads garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons honey*
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and spray with nonstick cooking spray OR spray the baking sheet directly with nonstick cooking spray. Set aside.
- Prepare the vegetables: Cut the carrots in half hotdog-style and then again hamburger-style (you're quartering them). Cut the onion into 1/4-inch slices. Place the sliced carrots and onion onto the baking sheet.
- Prepare the garlic: Slice both ends off of each garlic head. Keep the casing on. Place onto the baking sheet.
- Drizzle the veggies and garlic with olive oil. Season with salt and pepper and toss so that everything is coated.
- Bake for 25 minutes. Remove from the oven and give the veggies a good mix. Drizzle the veggies with honey and balsamic vinegar and toss again. Make sure to flip the garlic heads over.
- Bake for another 20 minutes, or until the carrots are fork tender.
- Remove from oven and let cool for 5-10 minutes. Carefully squeeze the garlic cloves out of the bulbs and toss with the roasted vegetables. Serve warm or at room temperature.
Notes
- Storage: Store leftover roasted carrots in an airtight container in the refrigerator for up to 5 days.
- Vegan Option: Use maple syrup instead of honey for vegan roasted carrots.
Nutrition
Calories: 161kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Fiber: 5g | Sugar: 16g