Follow these steps for perfect results
carrot
cut in half crosswise then each half cut lengthwise into quarters
extra-virgin olive oil
honey
aged balsamic vinegar
coarse sea salt
fresh ground black pepper
Preheat oven to 375°F (190°C).
Prepare the carrots by cutting them in half crosswise, then each half lengthwise into quarters.
Place the carrots in a roasting pan.
In a small bowl, whisk together olive oil, honey, and 2 teaspoons of balsamic vinegar.
Pour the honey-balsamic mixture over the carrots.
Season with 1/2 teaspoon of coarse sea salt and a generous grinding of black pepper.
Toss the carrots gently to combine and ensure they are coated.
Roast for 10 minutes.
Toss the carrots again.
Continue roasting for another 15 minutes, or until the carrots are tender and browned in spots.
Transfer the roasted carrots to a serving dish.
Sprinkle a few more drops of aged balsamic vinegar on top.
Sprinkle some additional sea salt on top.
Serve hot or warm.
Expert advice for the best results
For extra flavor, add a pinch of red pepper flakes.
Roast at a higher temperature (400°F) for crispier edges.
Everything you need to know before you start
5 minutes
Carrots can be prepped ahead of time.
Arrange carrots artfully on a platter.
Serve as a side dish with roasted chicken or pork.
Pair with a green salad for a complete meal.
Earthy and complements the sweetness.
Discover the story behind this recipe
Root vegetables are often used in Mediterranean cuisine.
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