Well, the sun shown most of the day and from the inside it looks like Spring outside, but the temperatures are still pretty cool and there was a light layer of snow on the ground this morning!😳 I guess that’s somewhat to be expected for our area this time of year. Warm one day, cold the next. Regardless, these Honey Balsamic and Herb Roasted Carrots make for a great Spring side dish, perfectly balancing sweet and savory! I can’t help but think they’d be a great addition to the Easter spread this year, rich in color and full of flavor.
The balsamic vinegar, minced garlic and dried herbs make a lovely complement to the inherent sweetness of the carrots combined with the raw honey. I love root vegetables in general, but carrots are among my favorites. Partially because you can eat them raw, but they’re also one of those vegetables that makes for a great snack without any dip or sauce. Aside from their snack-ability, I also love that they come in a variety of colors, which appeals to my all-things-must-be-pretty obsession.
I think it stems from my design background, but I often find that I prepare a meal in the same way I design a room. Finding the right balance of flavors, colors, and textures in a meal that complement each other is so reminiscent of finding the right paint color, fabric textures, and layout for a room. It’s all about balance and letting a few key ingredients shine, while the others play supporting roles.
Anyway, {design ramblings aside} if you’re a fan of root vegetables, give these Honey Balsamic and Herb Roasted Carrots a try and check out some of my other favorite healthy side dishes for Spring below!
Side Dish Recipes for Spring!
- Avocado Deviled Eggs with Smoked Paprika
- Chopped Apple Quinoa and Pecan Salad
- Cauliflower Quinoa and Kale Gratin
- Vegan Zucchini Sweet Potato Rolls
- Lemon Ginger Asparagus with Toasted Coconut
Honey Balsamic and Herb Roasted Carrots
Ingredients
- 1 1/2 lbs tricolor organic carrots washed, peeled and cut
- 1 tbsp organic coconut oil
- 1 1/2 Tbsp raw honey {substitute maple syrup for vegan}
- 1 Tbsp balsamic vinegar
- 2 garlic cloves minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried parsley
Instructions
- Preheat oven to 450 degrees.
- Add washed, peeled and cut carrots to oven safe baking dish.
- Melt coconut oil in a small bowl, then add honey, balsamic vinegar, sea salt and pepper. Stir to combine then drizzle over carrots and toss to coat. Sprinkle with dried thyme and parsley, toss again to coat.
- Bake 30-35 minutes or until carrots are tender and cooked through, stirring every ten minutes. Serve warm as a side dish.
Nutrition