Honey-Glazed Baby Carrots
Category: Side Dish
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby Carrots | 600g |
| Wildflower Honey | 2 tablespoons |
| White Wine Vinegar | 1 tablespoon |
| Extra Virgin Olive Oil | 3 tablespoons |
| Sliced Almonds | 20g |
| Fine Salt | to taste |
| Black Pepper | to taste |
Instructions:
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Begin by thoroughly washing the 600g of baby carrots. Arrange them evenly in a baking dish, making sure the carrots are in a single layer for even cooking.
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Drizzle the carrots with 3 tablespoons of extra virgin olive oil. Season generously with fine salt and a touch of black pepper for flavor.
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Place the dish in the oven, preheated to 190°C (375°F), and roast the carrots for 20 minutes. This will help soften them while keeping their vibrant color.
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After the initial 20 minutes, remove the baking dish from the oven. In a separate bowl, combine 2 tablespoons of wildflower honey with 1 tablespoon of white wine vinegar. Stir the mixture well until the honey is fully dissolved.
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Pour the honey-vinegar mixture over the roasted carrots, tossing them gently to ensure they are well coated.
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Return the baking dish to the oven and continue roasting the carrots for another 30 minutes, or until they are tender but still slightly crisp. This balance of textures gives the carrots a delightful bite while absorbing the sweet and tangy glaze.
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Once done, remove the carrots from the oven and sprinkle them with 20g of sliced almonds for added crunch and flavor. If desired, finish with an additional grind of black pepper.
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Serve the honey-glazed baby carrots hot, allowing the warm sweetness of the honey and the aromatic nuttiness of the almonds to shine through. These carrots make a perfect side dish for any meal, bringing a balance of savory and sweet to your plate.
Tip: For an extra burst of flavor, you can drizzle a small amount of additional honey over the top right before serving. These honey-glazed carrots pair wonderfully with roasted meats, making them an excellent addition to your next dinner spread.
