A few weeks ago we had a small engagement dinner with our families so that they could get to know each other. Andrew and I have been together almost three years and our families have met in passing but we’ve never had an official sit down let’s-get-to-know-each-other-better kind of dinner. I wanted an excuse to call something an “engagement party” (I mean who doesn’t love celebrating love?!) so having our families together for dinner seemed like the perfect reason! 🙂
Andrew’s dad made some honey roasted carrots as a side dish (which was perfect because my dad looooves carrots. He is always saying “You know what would go great with this? Carrots.” To any dish. Even desserts. 😛 The man is crazy about his cooked carrots!) And ever since that dinner I’ve had a hankering for some more of those carrots! We took some home as leftovers but those only lasted so long (okay, I devoured them pretty quickly) so I was on the hunt for my own version of honey roasted carrots and found this recipe.
My diet already consists of wayyyyy too many balsamic roasted brussels sprouts so it’s about time we spruced it up with some balsamic roasted carrots!
HONEY BALSAMIC ROASTED CARROTS
100 calories per serving
The best thing about this recipe is how simple it is to make. You just toss the ingredients together then roast them for about 40 minutes and boom! Side dish is done. And you’re using bagged baby carrots so you don’t even have to prep the carrots because someone already did it for you! (Has anyone else noticed that I’m an incredibly lazy food blogger? I’m such a sucker for simple!)
So to create the honey balsamic glaze you’re just going to whisk together 2 Tbsp balsamic vinegar, 2 Tbsp olive oil, and 1 Tbsp honey. Once combined, add in 1 and half pounds of baby carrots and toss to coat.
Preheat your oven to 400 degrees and spray a medium sized baking dish with cooking spray. Add in the carrots then bake for 40 minutes, stirring half way. The carrots are done once they are caramelized and tender!
Top with a little more honey, coarse salt, pepper and fresh chopped parsley and serve!
What’s up, doc? Looking for more carrot recipes? 🙂
- 1.5 pounds baby carrots
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp honey
- Coarse salt and pepper to taste
- Fresh chopped parsley
- Whisk together the balsamic vinegar, olive oil and honey. Once combined, add in the baby carrots and toss to coat.
- Preheat your oven to 400 degrees and spray a medium sized baking dish with cooking spray. Add in the carrots then bake for 40 minutes, stirring half way.The carrots are done once they are caramelized and tender.
- Top with a little more honey, coarse salt, pepper and fresh chopped parsley and serve!
**Recipe from The Cookie Rookie (One of my favorite blogs!)
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!