As soon as I got the chicken, I started thinking sides and went straight to the produce section. I am one of those people who really likes going to the grocery store (except on the weekends). I LOVE to look around, see what's new and on sale and most of all for inspiration! The baby cut carrots were on sale and then bingo! I knew what I was going to do with those orange little nubs. This recipe makes the carrots addictingly good, they are divinely sweet, tangy, tender and the more you eat the more you want. They are so easy to make and best of all prep time is about 2 minutes!
16 oz of baby cut carrots
2 - 3 tablespoons Olive oil
2 tablespoons Balsamic vinegar
2 tablespoons Honey
Kosher salt and pepper to taste
Preheat oven to 425 degrees
Place carrots in an 8x8 baking dish. Drizzle olive oil, balsamic vinegar, honey and sprinkle salt and pepper over carrots, making sure that all carrots are covered by shaking the dish around to distribute seasoning evenly or use your hands (that's what I do). Salt and pepper to taste. Place in preheated oven for 45 - 50 minutes or until fork tender but not soggy. As the carrots roast, check on them every 15 minutes and stir around, so that all sides get that gorgeous caramelized color.
Serve with anything you like, these carrots are ridiculously delicious! ENJOY!