Carrots are one of my absolute favorite root vegetables and a fantastic healing food filled with nutrients for vibrant health. To find out more about all the unique heirloom varieties and their wonderful health benefits check out my post.
Carrots are one of those popular foods that most of us grew up eating. It’s one of the first foods babies are given when they start eating solid foods. Growing up my mom used to feed us carrots every week in a variety of different recipes including salads, soups, stews, side dishes, and desserts. She always said eat your carrots because their good for you and will keep your body strong.
When I was younger I didn’t really care about how nutrient-dense carrots were but I did know that I adored their sweet taste and vibrant color. My mom had no problem convincing me to eat up!
My recipe is a tasty alternative to the boiled, mushy, super sweet glazed carrots many people grew up eating and not liking. Oven roasting caramelizes and really intensifies the natural sweetness of the carrot yielding a satisfying flavor and tender texture that is truly delicious!
Adding the balsamic vinegar, orange juice, and fresh mint brings fabulous herbaceous and tangy notes to the carrots which enhances their flavor and will have you going back for seconds! Finishing the carrots with a drizzle of raw honey adds a warm floral and subtle sweetness to the recipe and ties everything together.
Raw honey is a healing superfood that is really amazing! Raw honey’s health benefits are well documented in numerous studies. Raw honey is packed with vitamins, minerals, antioxidants, enzymes, amino acids, and phytonutrients. Some of my favorite brands include Wholesome Sweeteners, Really Raw Honey, Bee Raw Honey, and White Gold Honey.
Try making these carrots the next time you want a tasty side dish for dinner that is truly health promoting and delicious.
Do you like carrots? What’s your favorite way to enjoy them? Please contribute to the conversation by leaving a comment.
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Honey Balsamic Roasted Carrots
Vegan, Gluten-Free, Dairy-Free, Nut-Free
14 small organic carrots with green tops
2 tablespoons melted virgin coconut oil or extra virgin olive oil
1 tablespoon balsamic vinegar (I used white balsamic vinegar)
1 tablespoon fresh orange juice
Unrefined sea salt to taste
1 tablespoon raw honey
10 fresh mint leaves
1. Preheat oven to 400˚ F. (200˚ C, Gas Mark 6)
2. Rinse and peel carrots. Cut off green tops* and pat carrots dry with a clean towel.
3. In a small bowl, whisk together melted coconut oil or olive oil, balsamic vinegar, and orange juice.
4. Place carrots on a baking sheet lined with parchment or a silicone baking sheet. Toss carrots with oil-balsamic-orange juice mixture until well coated. Sprinkle carrots with sea salt to taste.
5. Place carrots in oven and roast for 15 minutes. Turn carrots over and continue to roast for an additional 15-20 minutes until tender and slightly brown.
6. Remove carrots from the oven and drizzle with honey and sprinkle with torn mint leaves. Serve hot.
*Note: You can reserve the greens for compost or to use in other recipes like salads or vegetable stock. The greens are edible and high in vitamin K and chlorophyll. Carrot greens do have a bitter taste so use small amounts only.