Ingredients:

  • 2 lbs (900g) Carrots, medium size, scrubbed clean and cut into 1-inch pieces
  • 3 Tbsp Olive Oil (Good Quality)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 4 large sprigs Fresh Thyme (leaves reserved for garnish)
  • 2 Tbsp Liquid Honey
  • 1 Tbsp Balsamic Vinegar

Instructions:

  1. Preheat Oven & Prepare Pan: Preheat the oven to 425°F (220°C / Gas Mark 7). Line a large, rimmed baking sheet with parchment paper.
  2. Prepare and Season Carrots: Trim the ends of the carrots and cut them on a slight diagonal into roughly 1-inch (2.5 cm) thick pieces. Place the chopped carrots in a large bowl.
  3. Toss for Roast: Drizzle the carrots with 3 Tbsp of olive oil, 1 tsp of salt, and 1/2 tsp of pepper. Toss thoroughly to coat every piece evenly.
  4. Initial Roast: Spread the seasoned carrots onto the prepared baking sheet in a single layer (do not overcrowd). Place in the preheated oven and roast for 15 minutes.
  5. Toss Mid-Way: Remove the tray from the oven. Toss the carrots using a spatula. Return to the oven and roast for an additional 10-15 minutes, until fork-tender and starting to brown on the edges.
  6. Prepare Glaze: While the carrots finish roasting, combine the 2 Tbsp of honey and 1 Tbsp of balsamic vinegar in a small bowl. Stir until fully integrated.
  7. Apply Glaze and Finish: Remove the roasted carrots from the oven. Pour the honey-balsamic mixture over the hot carrots and toss quickly until evenly coated. Return the glazed carrots to the oven for 3-5 minutes, watching closely until the glaze bubbles and becomes sticky.
  8. Serve: Transfer the glazed carrots to a serving dish. Garnish immediately by sprinkling with the reserved fresh thyme leaves and serve hot.