Honey Roasted Carrots with Balsamic and Walnuts
Sweet and tender, these glazed honey roasted carrots are tossed with balsamic, toasted walnuts, and fresh thyme to make a simple holiday side dish!
- 2 lb carrots
- 3 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp honey
- 1/4 cup chopped walnuts
- 2 tbsp fresh thyme leaves, or 2 tsp dried thyme
- 2 tbsp balsamic vinegar
Place your oven rack in the bottom third of the oven. Heat oven to 375F.
Wash carrots and peel if needed. Cut into ~4 inch long sticks, halving or quartering the pieces as needed so they are all of similar width.
Toss the carrot sticks with olive oil and salt.
Spread them out in your roasting pan so they aren't on top of each other. (Crowded vegetables steam, not roast.)
Roast for 10 minutes. Stir. Roast for 10 minutes more.
Remove the roasting pan from the oven. Toss the carrots with the honey, walnuts, and thyme leaves.
Roast for 5 minutes more.
Transfer everything to your serving platter and top with the balsamic vinegar.
- Nuts: You can switch out the walnuts for other nuts, such as pecans, almonds, or pistachios. If you want to use pine nuts, add them only in the last 2 minutes of roasting since they burn easily.
- Cutting the carrots: You can use any number of different shapes here. I like long sticks, so that is what I did. You can cut them in coins, shorter sticks, very long sticks, etc.
- Parsnips: Adding half parsnips is a great variation.