Ingredients:

  • 1 ½ lbs carrots, peeled and cut into ½-inch thick rounds (approx. 680g)
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon kosher salt (or sea salt) (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons honey (30ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • ¼ cup pecan halves (approx. 30g)
  • 2 tablespoons fresh thyme leaves, chopped (approx. 5g)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While the carrots are roasting, toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Remove from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Whisk in honey and apple cider vinegar. Simmer for 2-3 minutes, or until slightly thickened.
  5. Add the roasted carrots to the skillet with the honey glaze. Toss gently to coat evenly.
  6. Stir in toasted pecans and chopped thyme. Serve immediately.