- 1lb medium sized Carrots
- 4 Tbsp Honey Ginger Balsamic Vinegar
- 1 Tbsp Lemon Olive Oil
- few sprigs of fresh Thyme
- sprinkle of fresh Parsley, finely diced
- Salt & Pepper, to taste
- Preheat oven to 375. In a small bowl, balsamic vinegar, olive oil and a pinch of salt and pepper.
- Trim the tips off your carrots and slice in half length wise, to make 2 even and thinner carrots. If your carrots are large then quarter them. If your carrots are very thin/small then you can leave them whole. It’s important that all the carrots are similar size/thickness.
- Combine your carrots, a few sprigs of thyme and 3/4 of your glaze, ensuring you coat the carrots as evenly as possible. Roast for 15-20 mins or until the carrots start to caramelize. If at any point you see the vinegar beginning to char on the baking tray, mix the carrots and turn down the heat.
- Take the tray out the oven, flip the carrots and pour over the rest of your glaze. Pop back in the oven until fully caramelized and sticky. This can take up to another 20-25 mins depending on the size of your carrots.
- Serve by removing the thyme stalks and sprinkle with fresh parsley. Add a pinch of salt at the end to balance out the sweetness.
