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Honey Balsamic Roasted Carrots with Spicy Honey Glaze
Created by: Howcan Team
Ingredients
- 1 pound of carrots, peeled and cut into sticks
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of honey
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 2 tablespoons of honey.
- Place the carrot sticks on a baking sheet and drizzle the honey balsamic mixture over them. Toss to coat evenly.
- Season the carrots with 1/2 teaspoon of red pepper flakes, salt, and pepper.
- Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized, stirring once halfway through.
- While the carrots are roasting, prepare the spicy honey glaze by combining 2 tablespoons of honey and a pinch of red pepper flakes in a small saucepan over low heat. Cook for 1-2 minutes, stirring constantly, until the glaze is warmed through and slightly thickened.
- Once the carrots are done, transfer them to a serving dish and drizzle with the spicy honey glaze.
- Garnish with 2 tablespoons of chopped fresh parsley and serve hot. Enjoy!
The history of Honey Balsamic Roasted Carrots with a drizzle of spicy honey glaze can be traced back to the Mediterranean region, where the combination of sweet honey and tangy balsamic vinegar has been a culinary staple for centuries. This dish gained popularity in modern times as a result of the farm-to-table movement, with chefs like Ina Garten and Jamie Oliver featuring their own versions on their popular cooking shows. The best version of this dish can be found in upscale farm-to-table restaurants that prioritize fresh, locally sourced ingredients. The key to getting this dish right lies in the quality of the carrots and the balance of flavors between the sweet honey, tangy balsamic vinegar, and spicy glaze. A famous alternative method for making this dish involves grilling the carrots instead of roasting them, adding a smoky dimension to the dish.
35 min
4
150 calories
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