These Balsamic Roasted Carrots are caramelized in a delicious glaze of Bourbon Maple Balsamic Vinegar and honey. They are an super easy side dish that is perfect for any occasion!
- 1 lb. baby carrots
- 2 T. The Olive Tap’s Natural Buttery Olive Oil, divided
- 2 T. The Olive Tap’s Bourbon Maple Balsamic Vinegar
- 1 T. honey
- 1/4 t. The Olive Tap’s Kosher Flake Sea Salt
Directions:
- Preheat oven to 400°F. In a small bowl, whisk together 1 tablespoon Natural Buttery Olive Oil, Bourbon Maple Balsamic Vinegar and honey. Set aside.
- Toss the carrots in the remaining olive oil and sea salt to coat. Spread in a single layer on a baking sheet lined with parchment paper.
- Roast until the carrots start to brown and are almost tender but not completely cooked through, about 15 to 18 minutes.
- Drizzle the oil, balsamic, honey mixture over the carrots and toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5-8 minutes more.
Recipe by Karen, Colorado Springs
