Monday, November 2, 2015

Roasted Honey Balsamic Carrots


It's Thanksgiving time and although the turkey gets all the attention, my favorite part of the meal has to be all the side dishes.  I always take a small piece of turkey and fill the rest of my plate with mounds of sides.  So, my goal this month is to make as many Thanksgiving side dishes, like these Roasted Honey Balsamic Carrots, so you have a big assortment of ideas to try out for your feast.

These roasted carrots took no time at all to prep and pop into the oven.  The only work that is needed is to flip the carrots midway through the roasting process and you are done.  My family and I ate the roasted carrots with some baked chicken and mashed potatoes.  My kids don't usually jump up and down for carrots, but the roasted sweet and tangy carrots were enjoyed by all in the family. 

If you want to make this for a big party, bake it on two trays so they don't overcrowd the pan.  Overcrowding a pan or baking tray causes things to steam instead of roast and caramelize in the oven.  

Here is my tip for Thanksgiving: I suggest you make a small batch ahead of time and see how the recipe works first. My motto is never try a new recipe on the big day...always bring your "A" game to the Thanksgiving Table.  Gobble Gobble. :)

1lb carrots
2 tsp balsamic vinegar
2 Tbs canola oil
2 tsp honey
pinch salt and black pepper to taste

Peel carrots and place on a roasting pan. Preheat oven to 375 degrees.  Mix balsamic vinegar, canola oil and honey together.  Coat carrots in honey/balsamic mixture.  Then season carrots with salt and black pepper.  Roast for 20 minutes then rotate and roast for another 20 minutes or until done to your desired tenderness.  Serve hot. Enjoy.


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