• Carrots: 2 pounds, choose medium to large carrots for easier roasting and cutting. Look for firm, vibrant orange carrots for the best flavor and texture.
• Balsamic Vinegar: ¼ cup, use a good quality balsamic vinegar for a richer, sweeter flavor. A thicker, syrupy balsamic glaze can also be used for a more intense flavor.
• Honey: 2 tablespoons, adds a touch of natural sweetness that balances the balsamic vinegar and enhances the caramelization. You can use your favorite type of honey, like wildflower or clover.
• Olive Oil: 2 tablespoons, extra virgin olive oil is recommended for its flavor and health benefits. It helps the carrots roast evenly and prevents them from drying out.
• Garlic: 2 cloves, minced, fresh garlic provides a pungent and aromatic base note to the dish. Minced garlic disperses flavor better during roasting.
• Fresh Thyme: 1 tablespoon, chopped, fresh thyme adds an earthy, slightly lemony aroma that complements the carrots and balsamic beautifully. Rosemary or oregano can also be used.
• Salt: ½ teaspoon, kosher salt is preferred for even seasoning. Salt enhances the natural sweetness of the carrots and balances the flavors.
• Black Pepper: ¼ teaspoon, freshly ground black pepper adds a subtle spice and depth of flavor. Grind it fresh for the best aroma.
