- 3 pounds carrots (peeled and sliced on a bias to 1 1/2-inch long pieces, slice thicker portions into halves*)
- 3 tablespoons olive oil
- freshly ground black pepper
- 3 tablespoons honey
- 1 1/2 tablespoons apple cider vinegar
- 2 1/2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh thyme leaves
Sara I. 16 Apr
It was delicious. A great alternative way yo roast carrots.
Joe D. 6 Mar
Basic, easy & good side. Added a bit of garlic & lemon zest + juce to give it a lift
Kristal Gilbert 14 Feb
It tasted really good it gives it a sweet taste with the honey and apple cider
Maria T. 30 Jan
Great taste. Not too sweet!
Harold Ruiz 25 Dec 2017
Easy to make, I used baby carrots and saved myself time. The roasted “time” didn’t roast any of my carrots so I boiled them and they taste great!
Jenn 24 Dec 2017
Very easy to make, I added more honey than required which was just the right amount of sweet versus the tang of the apple cider vinegar for us. Will make again
Grinnell 26 Nov 2017
When they say to make sure the carrots are completely spread out, they mean it. That was my only mistake. Other than that, that’s carrots were a spectacular addition to my Thanksgiving meal.
Christina Hunter 23 Nov 2017
A prefect side! No modifications, not too sweet, just right!
Blary 30 Dec 2016
This recipe is easy and delicious. The vinegar compliments the honey nicely. The fresh thyme is a good addition that is not found in many similar recipes.
Erin G. 1 Jan 2016
I make a variation on this and its always a hit! Typically I don't use any vinegar and use my homemade butter instead of oil...but the basis of the dish is the same...carrots + honey = delish!