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.
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.