Prep time:  10 mins Cook time:  30 mins Total time:  40 mins
Serves: 6
Author: Isabelle Boucher (Crumb)
Make sure to use tender young carrots for this recipe ­ the kind sold in a bunch with their green tops still attached ­
rather than bagged utility carrots. If you can find them, rainbow­coloured heirloom carrots make a particularly pretty
presentation.
Ingredients
2 bunches fresh carrots, peeled and trimmed
1 tbsp olive oil
1 tsp salt
½ tsp pepper
5 sprigs fresh thyme
2 tbsp honey
2 tbsp balsamic vinegar
Instructions
1.  Preheat oven to 425F. Line a large baking sheet with aluminum foil.
2.  Slice the carrots in half lengthwise. In a large mixing bowl, toss with oil, salt and pepper until evenly coated.
3.  Arrange carrots in a single layer on the prepared baking sheet, and scatter thyme sprigs overtop. Roast in
preheated oven for 15 minutes.
4.  In small bowl, whisk together honey and balsamic vinegar. Pour over the carrots, and gently roll them around to
coat. Roast for a further 15-­20 minutes or until carrots are tender and caramelised. Serve immediately.