Honey Balsamic Roasted Carrots

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 lb. carrots, washed & peeled (or unpeeled)

1 Tbsp avocado oil (or olive oil)

2 Tbsp balsamic vinegar

2 Tbsp honey

2 garlic cloves, minced

1 tsp dried thyme

¼ tsp salt

Cracked black pepper, to taste

¼ cup goat cheese, crumbled (optional)

Directions

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

Then slice both ends off your carrots. Cut your carrots on the bias (diagonally) into thirds or roughly into 1½ inch pieces and place them in a large bowl. (You may need to slice the larger pieces in half again lengthwise if they're too big.)

Then whisk 1 tablespoon of balsamic vinegar + 1 tablespoon of honey + your oil together and pour it over your carrots. Add your garlic, dried thyme, salt and cracked black pepper to taste and toss until the carrots are fully coated.

Using a slotted spoon, remove the carrots from the bowl and spread them out onto your prepared pan. (Reserve the liquid in your bowl to brush over the carrots later.)

Then place the pan in the oven and roast for 20-25 minutes or until tender. During the last 5-10 minutes brush your reserved liquid over the carrots.

Once done, mix your remaining 1 tablespoon of balsamic vinegar + 1 tablespoon of honey together and drizzle the sauce over your carrots. (At this point I'll taste the carrots and add a sprinkle of salt and pepper if needed.)

Toss the carrots and serve immediately with crumbled goat cheese sprinkled over the top (if desired).