PEPPERED HONEY DILL ROASTED CARROTS

These roasted carrots are seasoned and roasted to perfection and take carrots to surprising new flavour heights. The secret ingredient of balsamic vinegar beautifully elevates the dill, garlic and honey goodness in this recipe.

Serves 4-6 people

INGREDIENTS

* 2 lbs baby carrots

* 2 tbsp olive oil

* 1/4 tsp pink salt (or more to taste preference)

* 1/2 tsp coarse black pepper

* 4 tbsp butter (can be replaced with margarine for vegan)

* 2 tbsp brown sugar

* 2 tbsp honey

* 2 tsp fresh dill weed

* 1 tbsp balsamic vinegar (I like aged balsamic as it’s sweeter & thicker)

* 2 cloves minced garlic

DIRECTIONS

* Preheat oven to 400 degrees F.

* Place carrots in baking dish.

* Blend all ingredients except the carrots in a small sauce pan and stir over medium heat until melted and it just begins to boil. Immediately remove from heat and pour over carrots. Shake pan or stir to coat carrots.

* Bake for about 20 minutes until tender and easily pierced with a fork. Garnish with more fresh dill if desired. Serve immediately.


***If you don’t have baby carrots you can use larger carrots but peel and slice them in half lengthwise.