Honey Garlic Roasted Carrots

By Nanatimesthree

Ingredients

• 2 pounds baby/thin carrots peeled, tops chopped off or to 2 inches
• 1/4 cup apricot preserves
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon butter, melted
• 1 teaspoon balsamic vinegar
• 1 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/4 teaspoon thyme leaves
• 1/8 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Step 1

Preheat over to 376 degrees. Lightly spray nonstick cooking spray on baking sheet. Add carrots to center and set aside.

Whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes, depending on carrot thickness, until fork tender, stirring after 20 minutes. Roast longer for more caramelization. Garnish with parsley if desired.

** Young, thin carrots work best. If using thicker carrots, cut them in half lengthwise.

**When you stir at 20 minutes, the glaze will have liquefied and there will seem to be a lot of moisture, but the carrots will absorb the moisture/glaze as they continue cooking.