2poundscarrotspeeled and cut into 1-inch pieces on an extreme bias
1tablespoonfresh thyme leaves
salt and pepperto taste
Honey Roasted Carrots
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a small bowl stir together the thyme leaves, melted butter, honey and one tablespoon of the balsamic vinegar.
Put the peeled and cut carrots onto the prepared baking sheet and toss them in the honey butter mixture. Season with salt and pepper.
Put them in the oven and bake for 15 minutes. They should be developing a golden-brown hue on bottom but not burning. Flip the carrots and roast another 15 minutes or until the carrots are al-dente.
While the carrots roast, put the rest of the balsamic vinegar into a small, shallow saute pan over medium heat. Bring to a boil and reduce to a simmer until the balsmic vinegar has reduce by two-thirds.
Stir in the orange zest and keep the reduction warm until the carrots are roasted. Drizzle over the carrots immediately before serving.