Savory Honey Glazed Carrots
It’s only after having this blog for a few months that I’ve realized what a ridiculous sweet tooth I have. I keep wanting to make desserts, and not veggies at all. But, even for me, these savory honey glazed carrots hit the spot. They’re still healthy vegetables, but they’ve been soaked in tangy balsamic vinegar, caramelized, and drizzled with butter and honey. I’m trying real hard to be an adult and eat my veggies, and this recipe for savory honey glazed carrots makes it a lot easier. Enjoy!
- 2 pounds carrots
- 6 tablespoons butter
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- Salt and pepper
Begin by heating the oven to 490 degrees F. Next, peel the carrots and chop them into bite-size discs. Move the carrots to a large bowl, drizzle 2 tablespoons of melted butter over the top, and toss to coat. Transfer the carrots to a sheet pan, and bake until charred at the edges (about 12 to 15 minutes).
When the carrots are charred at the edges but still firm in the middle, return them to the large bowl and drench them in balsamic vinegar. Allow to rest for five minutes.
Next, return the carrots to the sheet pan, drizzle the honey on top, and scatter the remaining butter (in cubes or slivers) across all. Return the carrots to the oven, and allow them to bake until tender (about 5 to 7 minutes). Serve warm.