Roasted carrots with honey and balsamic sauce

 

Ingredients

1 kg carrots
1 tbsp olive oil or avocado oil
1 tbsp salt
1/4 tsp freshly ground black pepper, or more to taste
1 1/2 tbsp balsamic vinegar
1 tbsp honey 1 tsp
fresh rosemary, chopped
1/2 tsp dried thyme or 2 sprigs fresh thyme leaves, stripped

How to:

Preheat the oven to 220 degrees.
Remove the stem from the carrots and cut them in half lengthwise.
Place the carrots on a baking sheet and toss with the oil, balsamic vinegar, honey, salt and pepper.
Bake for about 20 minutes, then remove from the oven.
Turn the carrots over, making sure to coat them with the remaining olive oil, pour a little more honey, rosemary and thyme on top and stir to coat.
Use a paper towel to absorb any remaining liquid on the bottom of the pan, allowing the carrots to cook rather than steam.
Return to the oven for another 20-30 minutes or until soft and caramelized.