- 1 pound carrots, trimmed and peeled
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- salt and pepper
- fresh thyme leaves, for garnish
Preheat the oven to 400°F. Line a large baking dish or a rimmed baking sheet with foil.
Place the carrots in the baking dish. In a small bowl, whisk together the olive oil, balsamic vinegar and honey. Pour over the carrots and toss to combine. Season to taste with salt and pepper. Roast, stirring occasionally, until the carrots are tender and just starting to brown, 30 to 35 minutes. Check the seasoning then transfer the carrots to a serving dish, and garnish with the thyme.