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Roasted Baby Carrots with Balsamic Glaze

Roasted Baby Carrots with Balsamic Glaze
Recipe Date:
October 11, 2019
Serving Size:
Cook Time:
Imperial (US)
  • 1 lb Baby carrots, peeled with the stem left on
  • 2 tbsps CaliVirgin Extra Virgin olive oil
  • 1 tbsp Honey
  • 2 tsps CaliVirgin Aged Balsamic Vinegar, plus more for drizzling
  • 1/2 tsp Pink Himalayan salt
  • Freshly ground black pepper

Heat the oven to 375°.

Put the carrots in a roasting pan. In a small bowl, whisk together the olive oil, honey, and 2 teaspoons of CaliVirgin Barrel Aged Balsamic Vinegar. Pour over the carrots. Season with 1/2 teaspoon salt and a generous grinding of pepper.

Toss gently to combine. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and browned in spots.Transfer to a serving dish and sprinkle a few more drops of vinegar and some sea salt on top. Serve hot or warm.