Honey and Balsamic Roasted Carrots

Glazed, glossy roots with caramelized edges. The core is tender and almost confit, balanced by a sharp vinegar finish that cuts through the sweetness.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 193
• Protein: 2 g
• Carbs: 18 g
• Fat: 11 g

Ingredients

• 800 g Carrot ( peeled and sliced diagonally )
• 2 tbsp Honey
• 3 tbsp Extra virgin olive oil
• 1 tbsp Balsamic vinegar
• 2 piece Garlic ( unpeeled, crushed )
• 1 pinch Thyme
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Root preparation

   Peel the carrots. Slice them into 2cm thick diagonals to ensure even cooking. Crush the garlic cloves while keeping the skin on.

2. Making the glaze

   In a large mixing bowl, combine honey, olive oil, and balsamic vinegar. Whisk to slightly emulsify the sauce until smooth.

3. Coating and seasoning

   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. Oven roasting

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat gently in a pan.