Ingredients:

  • 1.5 lbs Yukon Gold potatoes, scrubbed and quartered
  • 1.5 lbs large carrots, peeled and cut into 2-inch batons
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp raw wildflower honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C). Cut the potatoes and carrots into uniform sizes, ensuring plenty of flat edges to maximize the surface area for caramelization.
  2. In a small bowl, whisk together the honey, olive oil, apple cider vinegar, rosemary, thyme, and red pepper flakes until well combined.
  3. Place the prepared vegetables in a large mixing bowl. Pour the honey-herb glaze over them and season with salt and pepper. Toss thoroughly to coat.
  4. Spread the vegetables in a single layer on a large rimmed baking sheet. Cover the pan tightly with aluminum foil.
  5. Roast under the foil for 15 minutes to allow the vegetables to steam and soften.
  6. Remove the foil and continue roasting for another 20 minutes, tossing once halfway through, until the glaze reduces into a thick mahogany lacquer and the edges are crispy.