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!
Servings 8
Calories 125kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 125kcal