Roasted carrots are one of my favorite sides. They are full of nutrition and can mix well with any meal. Sweet, tender, and full of flavor, the honey, balsamic, and pomegranate makes for a perfect side or treat. I could pick at this and be happy simply as it is.
Jump to RecipeRoasted Carrots
Roasting Carrots are a lot like most vegetable in the oven. They are not to be left alone for long but when slightly burnt on the ends, makes for the yummies flavor bits. There is something about oil, salt, and vegetables that is so delicious.
How to make Roasted Carrots
First, start by preheating your oven and getting all supplies out.
Next, cut your carrots and add to the sheet pan with oil and salt. Roast for 10-15 minutes until slightly tender.
When those come out toss like the video below, add honey, balsamic, and feta. BAKED FETA! You heard it here…yessssss—it’s the best!
Now, your welcome to just buy Organic pomegranate honey balsamic reduction. I love to cheat too! Simple and organic Honey balsamic can also be bought here! Both are such good choices.
Then put back into the oven for 10 more minutes.
Add more honey (if you like), thyme, and pomegranate. That’s it! Can you believe it?
Super simple and able to correlate with any dinner.
What goes well with it?
For this side, easily any meat would go well. Organic Pork, Chicken, or Steak; yet I would not doll up the main corse. The pomegranates go well with any of it, especially if you put them near or on top of the warm meat. The pomegranates will melt into the meat and just make that wonderful burst of flavor. (This gives me an idea for a pomegranate sauce for the meat yay!)
Mashed Potatoes! Simple, clean, and buttery mashed potatoes. Keeping sides simple so the carrots will be showcased is the best way to keep it looking and feeling clean (and easier).
Simple greens. Nothing fancy, maybe just some grilled asparagus. Greens could also be integrated into this Roasted Carrot medley as well. Just chop up and put on the roasting pan with the initial Carrot and oil/salt mix.
Roasted Carrots are a good side for any time of year
I could eat Roasted Carrots literally for every season. Luckily, carrots are usually available at any store, year around. Since they are a root vegetable they are so good for you and in the south can be grown all the time.
Have you checked out the sweet and spicy Carrot Soup? UHHHHHHH it’s delicious!! Don’t judge it by its carrot 😆 . Or the slightly Spicy Butternut Squash Soup? YUM!!
Love to your mother 😘 and your mothers mother,
Lisa Via Bryan
The Recipe
Honey Balsamic Roasted Carrots, Pomegranate, and Thyme
4
servings30
minutes40
minutesIngredients
4-5 Carrots
1 tsp Himalayan sea salt
1 tbsp olive oil
1 tbsp local honey
1/4th cup crumbled feta
2 tbsp balsamic vinegar reduction (bought or made)
1/2 pomegranate
3 sprigs thyme
Directions
- Preheat oven to 400 degrees. Cut carrots either at an angle or like dimes.
- On a sheet pan, put all cut carrots on it and cover with oil and salt.
- Cook for 10-15 minutes just until tender.
- Take out and toss around pan getting all carrots off the bottom. Add honey, balsamic, and feta then put back into the oven for 10 more minutes.
- Take out of the oven, toss around again, and add pomegranates, thyme, and feta.
- Add a bit more honey and salt to your taste. Enjoy!