Balsamic Roasted Carrots
This holiday season, move beyond the usual vegetable dishes with this easy, stovetop balsamic roasted carrots recipe.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram fresh carrots
- 1 tablespoon olive oil
- 1/2 tablespoon minced garlic
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 sprigs thyme
- 1/4 teaspoon salt or to taste
- crushed black pepper
- 1 tablespoon chopped pistachio
- handful of chopped parsley
Instructions
- 1
Wash and scrub the carrots well. Peeling is optional
- 2
Cut the carrots into uniform 3 inch diagonal pieces lenghthwise. For thicker carrots, cut them in half or quarters lengthwise so they are all roughly the same thickness.
- 3
In a large bowl, whisk together the balsamic vinegar, honey (or brown sugar), minced garlic (if using), salt, and pepper.
- 4
Toss carrots in olive oil to coat evenly. Heat your cast iron grill pan or a stir frying pan. Spread the carrots evenly in a single layer. Do not overcrowd the pan; this is crucial for roasting instead of steaming.
- 5
Keep stirring and tossing the carrots for even roasting.Once carrots are almost done, pour the prepared glazes slowly over the roasting carrots. Toss gently but thoroughly to ensure every piece is coated in the sweet and tangy glaze. Roast for 5 – 6 minutes more.
- 6
Transfer the Balsamic Roasted Carrots to a serving platter. Garnish with fresh parsley, chopped nuts, and pomegranate for a pop of colour and freshness.
- 7
Serve balsamic roasted carrots with main dishes of choice.