Honey and Balsamic Roasted Carrots
Ingredients
- 800 gCarrot (peeled and sliced diagonally)
- 2 tbspHoney
- 3 tbspExtra virgin olive oil
- 1 tbspBalsamic vinegar
- 2 pcGarlic (unpeeled, crushed)
- 1 pinchThyme
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Glazed, glossy roots with caramelized edges. The core is tender and almost confit, balanced by a sharp vinegar finish that cuts through the sweetness.
- 1
Peel the carrots. Slice them into 2cm thick diagonals to ensure even cooking. Crush the garlic cloves while keeping the skin on.
- 2
In a large mixing bowl, combine honey, olive oil, and balsamic vinegar. Whisk to slightly emulsify the sauce until smooth.
- 3
Toss the carrots, garlic, and thyme into the mixture. Stir vigorously until every piece is glossy. Add a generous pinch of sea salt and pepper.
- 4
Spread on a tray without overlapping. Bake at 200°C. Flip the carrots halfway through. They are ready when a knife tip enters effortlessly and the juices have reduced to a sticky syrup.
Frequently asked questions
How do you get this dish right?
- Don't crowd the tray, otherwise the carrots will steam in their own juices instead of roasting.
- Crushed unpeeled garlic adds a subtle aroma without burning and turning bitter.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat gently in a pan.
