2 lbs fresh Gwillimdale Farms Carrots
2 tbsp olive oil
2 tbsp balsamic vinegar (divided)
2 tbsp honey (divided)
2 cloves garlic, minced
1 tsp dried thyme (or fresh, if you’ve got it!)
½ tsp salt
¼ tsp black pepper
Crumbled goat cheese, for serving
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4
1 Preheat oven to 425° F. Line a baking sheet with parchment paper—easy cleanup means more time to eat!
2 Grab those gorgeous Gwillimdale Carrots, give them a rinse, pat them dry, and peel if you feel fancy. Trim the ends and slice into chunky diagonal bites (about 1½ inches). If one carrot looks like it’s been hitting the gym, slice it in half so it roasts evenly.
3 In a little bowl, whisk olive oil, 1 tablespoon balsamic vinegar, and 1 tablespoon honey. Pour it over your carrots like a flavor shower. Add garlic, thyme, salt, and pepper. Toss, dance, coat.
4 Spread the carrots across your baking sheet like they’re sunbathing—no overlapping. Save that extra marinade for later. Roast for 20–25 minutes until fork-tender (bigger chunks might need 30 minutes).
5 Midway to deliciousness, brush on the leftover marinade. This step makes them glossy and irresistible.
6 When they’re done, mix another tablespoon of balsamic vinegar and another tablespoon of honey, then drizzle it all over. Toss gently. Bonus points: Sprinkle with goat cheese crumbles before serving. Enjoy!
To learn more about Gwillimdale Farms, visit www.gwillimdalefarms.com
