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Balsamic Vinegar Honey Carrots

Balsamic Vinegar Honey Carrots

I found this recipe a few years ago online. I really do not remember the exact location but I have made a bunch of changes to the original. So to the person who put me on the path thank you.
The recipe can easily be doubled to even tripled.
Just one of my family-friendly Kosher Gluten Free Recipes.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings 4 people

Equipment

  • 1 mixing bowl
  • 1 cookie sheet
  • 1 tin foil
  • 1 parchment paper
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 1 bag frozen baby carrots works best to let them defrost
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tsp salt
  • 8 turns from the black pepper grinder you can do more or less to taste

Instructions
 

  • defrost carrots
  • preheat oven to 400℉ or 200℃
  • cover cookie sheet with tin foil and parchment paper make clean up much easier
  • add honey, balsamic vinegar, olive oil into measuring cup and then mix it together
  • put carrots into the mixing bowl
  • pour honey mixture onto the carrots
  • mix carrots and honey mixture
  • evenly spread on cookie sheet
  • flip carrots every 15 minutes or so
  • cook longer for softer carrots and shorter for al dente