Ingredients
Scale
- 2 lbs thin baby carrots with tops trimmed
- 2 tablespoons olive oil
- Salt & pepper to taste
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons honey
- ¼ teaspoon rosemary
- ¼ teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar
- ½ teaspoon minced garlic
Instructions
- Preheat oven to 400°F (200°C).
- Wash the fresh carrots thoroughly. Peel if desired and cut off the tops.
- Drizzle the carrots with olive oil and sprinkle with salt and pepper in a mixing bowl.
- Line a baking sheet with parchment paper or grease a large cast iron skillet. Arrange carrots in a single layer.
- Whisk together brown sugar, honey, rosemary, Italian seasoning, balsamic vinegar, and minced garlic in a small saucepan until combined.
- Add butter to the saucepan, place over medium heat, and allow ingredients to melt together while bringing to a gentle boil.
- Remove from heat and brush each carrot with the balsamic glaze.
- Spoon remaining glaze over the carrots on the baking sheet or skillet.
- Roast in the preheated oven for 20-30 minutes until tender and slightly caramelized.
- Transfer roasted carrots to a serving platter and drizzle any remaining glaze on top before serving.
Notes
Serve warm as a side dish; pairs well with meats or vegetarian dishes. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg