Ingredients:

  • 2 lbs (900g) carrots, peeled and cut into 1-inch (2.5cm) batons
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30g) unsalted butter, melted
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup (50g) pecan halves
  • 2 tbsp (packed) fresh thyme leaves

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6).
  2. Toss the carrots with olive oil, salt, and pepper on the baking sheet. Arrange in a single layer.
  3. Roast for 20 minutes, then flip and roast for another 10-15 minutes, or until tender and slightly browned.
  4. While the carrots are roasting, whisk together the melted butter, honey, balsamic vinegar, and Dijon mustard in a small saucepan or microwave-safe bowl.
  5. While the carrots are roasting, toast the pecan halves in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned, stirring frequently. Alternatively, toast them on a separate baking sheet in the oven during the last 5-10 minutes of the carrot roasting time. Let cool slightly and coarsely chop.
  6. Once the carrots are roasted, drizzle the honey glaze over them. Toss gently to coat.
  7. Sprinkle the toasted pecans and fresh thyme leaves over the glazed carrots.
  8. Serve immediately.