Honey Roasted Rainbow Carrots with Balsamic Reduction
A colorful and flavorful side dish that goes well with any main dish!
Ingredients
- 1 bunch rainbow carrots tops cut off, peeled and cut in half lengthwise
- 2 tsp honey
- 2 tsp olive oil
- 1/4 tsp salt
- 1/2 tsp black pepper - 1/4 in reduction and 1/4 over carrots
- 1/4 cup balsamic vinegar
- 1/2 Tbsp brown sugar
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil or silpat.
- Lay the carrots cut side up on the lined baking sheet. Drizzle the olive oil and honey over the carrots. Sprinkle with salt and 1/4 tsp black pepper. Bake for 15 to 20 minutes until fork tender.
- In a small saucepan, stir together balsamic vinegar and sugar. Heat over medium heat until the balsamic vinegar is reduced and the consistency is syrupy. Stir in 1/4 tsp black pepper.
- Remove carrots to serving dish and drizzle with the balsamic reduction. Garnish with fresh chopped basil. Serve immediately.
