Honey-Balsamic Roasted Carrots
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From lisathompson
Recipe is featured in our 2024 Thanksgiving Menu
Everyone loves a glazed carrot, and this elevated version is perfect for Thanksgiving. Honey and balsamic vinegar complement each other perfectly and coat the carrots in a sweet-tart glaze while roasting, so there's no babysitting at the stove. Sesame seeds and chopped pistachios add texture and earthiness and deepen their flavor in the oven. Top with an extra drizzle of balsamic vinegar before serving and a sprinkle of fresh pomegranate arils for a gorgeous garnet hue, as well as flavor and texture. Keep an eye on the carrots in the second half of roasting so that the glaze doesn’t burn.
Substitutions:
Sherry vinegar for the balsamic vinegar
Hazelnuts, pepitas, or almonds for the pistachios
Dried tart cherries or cranberries for the pomegranate arils
Swap in parsnips for half the carrots
Additional Add-Ons:
Ground cumin, za’atar, or smoked paprika
Chopped fresh herbs such as mint, parsley, cilantro, or dill
- Recipe Card
Recipe Card
ingredients
- 2 pounds carrots, scrubbed, trimmed, and halved lengthwise
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1/2 cup roasted salted pistachios, chopped
- 1 tablespoon sesame seeds
- 1/3 cup fresh pomegranate arils
Method
Step 1
Preheat oven to 400F degrees. Line a baking sheet with parchment or aluminum foil and drizzle with olive oil.
Step 2
Toss carrots with olive oil, balsamic vinegar, honey, half the pistachios, and the sesame seeds and spread into an even layer. Roast for 15 minutes, then toss. Roast for another 8-12 minutes or until carrots are fork tender and balsamic and honey have become glaze-like. Keep an eye on them for the last 5 minutes or so of roasting to avoid burning.
Step 3
Arrange carrots on a serving dish and drizzle with balsamic vinegar. Sprinkle the remaining chopped pistachios and the pomegranate seeds overtop. Serve warm or at room temperature.