Honey, Balsamic & Orange Roasted Carrots with Walnuts
Recipe type: Side dish
Serves: Approx. 4 servings
  • About 500g (17.6 oz) carrots (I used orange and purple carrots)
  • 1 tablespoon olive oil
  • 1 tablespoon runny honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon each orange juice and orange zest
  • Handful of halved walnuts
  • Coarse sea salt and ground black pepper, to taste
  • Some fresh herbs, e.g. mint, thyme, rosemary, sage, parsley
  1. Preheat the oven to 200C (400F).
  2. Scrub the carrots to clean (they retain more of their minerals if you scrub rather than peel).
  3. Place the carrots into a small roasting pan (you may like to line the pan with foil, though I didn't).
  4. Combine the olive oil, honey, balsamic vinegar, orange juice and orange zest in a small bowl and whisk to combine. Add walnuts and stir to combine.
  5. Pour the liquid and walnuts over the carrots, then generously season with salt and pepper. Toss gently to combine.
  6. Bake for about 30 minutes (or more, depending on the size of the carrots - mine took closer to an hour). At least once through cooking, toss the carrots in the liquid to prevent them drying out. Take out of oven when the carrots are fork-tender and caramelized. Scatter over the herbs and serve.
Some substitute suggestions:
If walnuts are not for you, try flaked almonds instead. Or, you could sprinkle over some sesame seeds once the carrots have nearly finished cooking.
You can use maple syrup instead of runny honey.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/07/08/honey-balsamic-orange-roasted-carrots-with-walnuts/