Roasted Baby Carrots

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Roasted Baby Carrots

Ingredients

• 2 pounds baby carrots (trimmed and peeled)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon Kosher salt
• 5 garlic cloves (peeled)
• 8 sprigs fresh thyme
• 1/4 cup cider vinegar
• 2 teaspoons honey

Cooking Directions

1. Preheat the oven to 475ºF.
2. On a baking sheet, add the carrots, oil, salt, 4 cloves of garlic and 7 thyme sprigs, and toss until well coated. Place in the oven and roast until the carrots are browned and tender, about 25 minutes. Discard the garlic and thyme.
3. Meanwhile, in a small saucepan, combine the vinegar, the remaining garlic clove, and the remaining thyme sprig. Bring to a boil and reduce the liquid to 1 tablespoon, about 7 minutes. Remove from the heat and stir in the honey. Discard the garlic and thyme.
4. Remove the roasted carrots to a serving platter. Pour the honey sauce over the hot carrots and turn until well coated. Serve hot or at room temperature.

Helpful Tip: make the honey sauce ahead of time. Warm sauce before drizzling and serving.

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