You know what I find is missing from the umpteen cooking blogs I read? Side dishes. Tasty, easy, different takes on vegetables. Starches, aside from a couple types of roasted potatoes. My pinterest board is full of main dishes, or one pot recipes, and sorely lacking in anything to go alongside it. (I have pinned a lot of cookies lately though. What’s up with that?)
It is my goal to break myself – and you – out of the Sides Rut because, while roasted broccoli is wonderful – roasted broccoli every other night? Not so much.
Y’all, these carrots are GOOD.
Honey Balsamic Carrots
via Budget Bytes
1-2 lb. carrots
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
2 tbsp honey
1/4 balsamic vinegar
2 tbsp butter
Preheat the oven to 400 degrees. Clean and peel the carrots. Cut the carrots into one-inch sections (cut on a diagonal for more visual appeal).
Cover a baking sheet with foil. Place the carrots on the sheet and drizzle with olive oil and then sprinkle with salt and pepper. Toss the carrots to coat. Place in the oven and roast for 40 minutes, stirring once half way through.
During the last ten minutes of cooking, prepare the balsamic glaze. Combine the balsamic vinegar and honey in a small pot. Simmer the mixture over medium heat for approximately 10 minutes or until thickened. Once thickened, turn off the heat and stir in the butter until melted.
When the carrots come out of the oven, drizzle with the honey balsamic glaze and toss to coat. Serve warm.
- Use 2 bags of baby carrots to make this even easier.
- I totally just overlooked the butter at the end – didn’t even realize it til I was typing this recipe up. I don’t see much reason to add it, even though butter makes everything better.
More sides coming your way soon, I promise,