Honey Balsamic Roasted Carrots

Sweet, savory and perfectly caramelized, these Honey Balsamic Roasted Carrots are an easy side dish made with Mountain Ridge Honey, balsamic vinegar, garlic and thyme. Finish them with creamy goat cheese and an extra drizzle of honey for a simple dish that feels special enough for the holiday table.

Ingredients

• 2 lbs carrots, peeled and cut into sticks or halved lengthwise
• 2 tablespoons avocado oil or olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons Mountain Ridge Honey, divided
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• Black pepper, to taste
• ¼ cup crumbled goat cheese, optional

Instructions

1. Preheat the oven.
   Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
2. Make the honey balsamic glaze.
   In a small bowl, whisk together the avocado oil, balsamic vinegar, 2 tablespoons Mountain Ridge Honey, minced garlic, dried thyme, salt and black pepper.
3. Coat the carrots.
   Add the carrots to the baking sheet and pour the honey balsamic mixture over the top. Toss until the carrots are evenly coated, then spread them into a single layer.
4. Roast until caramelized.
   Roast for 25–35 minutes, tossing halfway through, until the carrots are tender and caramelized around the edges. Cooking time may vary depending on the size of the carrots.
5. Finish and serve.
   Transfer the roasted carrots to a serving dish. Drizzle with the remaining tablespoon of Mountain Ridge Honey and sprinkle with crumbled goat cheese, if desired. Serve warm.

Tips

For the best caramelization, give the carrots plenty of room on the baking sheet rather than overcrowding them.

For a holiday-ready presentation, finish with goat cheese and a light drizzle of Mountain Ridge Honey just before serving.