This recipe works beautifully with any root vegetable, but remember to roast different types of veggies on separate pans as their cooking times vary and colours can bleed.
By Joshna Maharaj
8 medium carrots, peeled and chopped into even-sized pieces
2-3 tbsp olive oil
kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1/4 cup honey
- Preheat oven to 425 F. Line 2 baking sheets with parchment and set aside. Toss carrots generously with olive oil, salt and pepper in a large mixing bowl. Arrange in a single layer on a baking sheet.
- Roast for approximately 30 minutes or until carrots are browned and crisp on the outside and fully cooked through.
- In a measuring jug, combine balsamic vinegar and honey. Set aside.
- Once carrots have cooled slightly, place in a large mixing bowl and pour glaze overtop. Toss well to coat. Taste and adjust seasoning as necessary.