Balsamic vinegar and honey is one of those classic combinations, I love it with these carrots. If I can find them, I like the multi-colored variety, it added a beautiful color to the plate. Roasting brings out a caramel, almost nutty quality to the carrots and the sweetness of the honey mixed with the subtle bite of the vinegar is terrific. Don't forget the lemon zest to finish the dish, it's bright punch really makes a difference and elevates the dish. Enjoy!
serves 4
1# Carrots, washed and cut into 2" pieces
2 Tbsp. Olive oil
2 Tbsp. Balsamic Vinegar
2 Tbsp. Honey
1 Tbsp. Lemon zest
1 Tbsp. chopped Italian parsley
Kosher salt and fresh cracked black pepper, to taste
Preheat oven to 400°F
On baking sheet spread out carrots, toss with oil and season generously with salt and pepper. Put in hot oven and cook, turning every 15 minutes. This will take 40-50 minutes, you are looking for the carrots to be just about fork tender. Carefully remove from oven, drizzle vinegar and honey on carrots and place back in the oven for 5-7 minutes. Remove and sprinkle with lemon zest. Taste and correct seasoning with salt and pepper, top with chopped parsley. Serve and Enjoy!
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