Sicilian-Style Roasted Carrots with Honey and Balsamic Vinegar
Unlock the vibrant flavors of Sicily with this simple yet exquisite side dish. Our Sicilian-Style Roasted Carrots are glazed with a sweet and tangy honey-balsamic reduction, creating a perfect harmony of flavors that will transport your taste buds straight to the Mediterranean coast.
Equipment
- Baking sheet
- Parchment paper
- Large bowl
- Small saucepan
- Measuring spoons
- Measuring cups
Ingredients
- 1 lb carrots, peeled and sliced diagonally
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons crumbled feta cheese optional
- Fresh parsley, chopped for garnish optional
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the carrots with olive oil, and season with salt and pepper to taste.
- Spread the carrots in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, or until tender and slightly caramelized, stirring once halfway through.
- While the carrots are roasting, prepare the glaze. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Bring to a simmer, then reduce the heat to low and cook for 4-5 minutes, or until the mixture thickens into a syrupy glaze.
- Remove the carrots from the oven and transfer to a serving dish. Drizzle the honey balsamic glaze over the carrots, and toss to coat evenly.
- Sprinkle with fresh thyme leaves, red pepper flakes, and crumbled feta cheese, if using. Garnish with chopped parsley before serving.
Notes
Adjust the level of red pepper flakes to control the spice level according to your preference.
The feta cheese adds a creamy, tangy element to the dish, but it can be omitted for a dairy-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.