{ Easter Recipe Series: Candied Balsamic & Honey Carrots }

candied carrots crawfish.n.crunches

{ Easter Recipe Series: Candied Balsamic & Honey Carrots }

Well, Easter in the South means a big crawfish boil bash for this family. Crawfish, red beans and rice, deviled eggs, and some decadent desserts are served up at the family farm pavilion. It’s a beautiful day and as southern as it gets. However, the foodie in me still craves some of my favorite Easter side recipes, like sweet potatoes, carrots, and oven-baked ham. I couldn’t resist cooking them up all week to enjoy with my husband.

These carrots couldn’t have been easier or more beautiful.

You will need:

  • 1 large bag of carrots, washed, patted dry, no need for peeling
  • 1/4 cup balsamic dressing
  • 5 T honey
  • 2 T salt
  • 2 T black pepper

1) Pre-heat your oven to 400. Lay out your carrots on a large roasting pan. Do not overcrowd or they will steam.

2) Drizzle over your balsamic dressing, then honey, then coat with salt and pepper.

3) Toss and mix to make sure everything is coated.

4) Bake at 400 for about 45 minutes. Flip once so they caramelize evenly.

candied carrots crawfish.n.crunches 2

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