Honey-Balsamic Glazed Carrots

This is such a simple side dish, but it's exploding with flavor thanks to the syrupy blend of honey and balsamic vinegar. The combination of tangy and sweet, with the caramelized carrots, makes this the perfect side dish for meat, fish, poultry, and pasta!

Honey-Balsamic Glazed Carrots

1 pound baby carrots

2 teaspoons olive oil

3 tablespoons unsalted butter, divided

1 teaspoon salt, kosher preferred

1/4 teaspoon freshly ground black pepper

3 tablespoons honey

1 tablespoon balsamic vinegar

2 teaspoons chopped fresh parsley

Place a small roasting pan or cast iron skillet in the oven and preheat the oven (and pan) to 500 degrees. When the oven/pan are preheated, remove the pan from the oven, add the olive oil and 1 tablespoon of the butter and mix until blended and melted. Add the carrots, salt, and pepper and stir to coat. 

Return the pan to the oven and roast for 10 minutes. Reduce the oven temperature to 425 degrees.

Meanwhile, in a small saucepan, combine the remaining 2 tablespoons of butter, honey and balsamic vinegar. Set the pan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium and cook for 5 minutes, until the mixture is syrupy. 

Pour the syrup over the carrots and toss to coat.

Return the pan to the oven and roast for 20 more minutes, until the carrots are tender, stirring halfway through cooking.

Transfer the carrots to a serving dish, and sprinkle with the parsley (if using a cast iron skillet, you can serve the carrots in the pan).

Serves 4