Yield 4 Servings
Prep Time 5 Minutes
Total Time 30 Minutes
- 1 lb carrots
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp garlic powder
- 2 Tbsp red wine vinegar
- 2 Tbsp Nate’s 100% Pure Honey, plus more for drizzling
- Chopped fresh parsley for garnish
Preheat oven to 425°F. Line a rimmed baking sheet with foil.
Peel the carrots, leaving them whole. In a medium bowl, toss the carrots with the olive oil, salt and garlic powder. Transfer to the prepared baking sheet. Roast for 20 minutes or until fork tender.
Meanwhile, mix the vinegar and honey together in the same bowl you used earlier. Remove the carrots from the oven and put them into the bowl with the vinegar and honey mixture. Using a large spoon, gently toss until the carrots are evenly coated.
Put the carrots back on the hot baking sheet and return to the oven for 5 minutes for the glaze to set. Drizzle with honey, garnish with parsley and serve immediately.