Do you ever have extra baby carrots or regular sized carrots living in your fridge? Spice things up and make an awesome carrot recipe like this Balsamic Glazed Carrots recipe. You’ll love the sweet glaze and seasoning. It makes the carrots taste like they were made in a restaurant.
What carrots can you use in Balsamic Glazed Carrots recipe
You can use whichever type of carrot that you have on hand for this recipe. Cooking times may vary depending on the size of the carrots. I wrote this recipe with full sized orange carrots in mind. I’d advise against using parsnips or purple carrots if you want the exact same results as my written recipe, but I’m sure using those vegetables will be tasty as well!
How to prepare the carrots
The trick with roasting anything is that you want equal sized pieces to ensure an even cook. The last thing you’d want is brunt small pieces and raw large pieces. For this recipe I sliced my carrots in half, but otherwise left them whole. If you decided to slice into coins the recipe will still work, though you may need to adjust your cook time as smaller pieces will cook faster.
can you prepare this dish ahead of time?
This dish can be prepared ahead of time, especially if you have a lot of cooking to do! You can peel and slice the carrots in advance and store in the fridge. You can cook the dish in advance and reheat later, however as with any roasted veggies, reheating them will make them lose any crispiness.
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Balsamic Glazed Carrots
Do you ever have extra baby carrots or regular sized carrots living in your fridge? Spice things up and make an awesome carrot recipe like this Balsamic Glazed Carrots recipe. You'll love the sweet glaze and seasoning. It makes the carrots taste like they were made in a restaurant.
- 10 Carrots peeled and trimmed
- 1 Tbsp Olive Oil
- 1 Tbsp Garlic Powder
- 5 Sprigs Fresh Thyme
- 2 Tbsp Honey
- 2 Tbsp Balsamic Vinegar
Preheat oven to 375 degrees.
Peel and slice carrots evenly. Arrange on a baking sheet.
Combine olive oil, garlic powder, honey, balsamic vinegar, salt and pepper in a large bowl.
Drizzle liquid over carrots, reserving a few tablespoons of liquid for basting. Turn carrots to coat evenly. Place thyme springs on top of carrots and roast for 15-20 minutes.
Turn carrots and baste with remaining sauce. Return to oven and roast for another 15-20 minutes or until cooked through. Serve warm and enjoy!