Roasted Honey Balsamic Glazed Carrots

Roasting carrots enhance their natural sweetness, and a bit of De Nigris Balsamic Glazé brings the right amount of tartness to this easy, attractive dish. A huge pls, it’s a vegetarian-friendly side dish that everyone will love.
Ingredients for 4 people
1 pound carrots
2 tablespoons De Nigris Balsamic Glaze
1 tablespoon honey
1 tablespoon olive oil
fresh thyme sprigs
salt and pepper to taste
chopped fresh parsley, optional
For the recipe
Preheat oven to 375 degrees. Peel carrots to clean. Leave small carrots intact and slice in half or quarter larger carrots to roast evenly. Mix De Nigris Balsamic Glaze, honey, and oil in a small bowl. Using ¾ of Balsamic mixture, coat your carrots evenly on all sides on a baking sheet. Add fresh thyme sprigs. Bake for 15 minutes. Remove from oven, toss and brush on remaining balsamic honey mixture. Bake an additional 15 minutes or until carrots are tender and cooked through. Season with salt and pepper to taste. Sprinkle with fresh chopped parsley.

Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed, beet, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still everyone has different characteristics – positive and negative. We will now talk about olive oil!
As the name suggests, this oil is made from olives, by squeezing whole fruits. Depending on the quality of the olives and the way they are squeezed, there are different types of olive oil.
Contains vitamins E, D, A and K, unsaturated and saturated fatty acids, the most important of which is Omega-3.
B vitamins, on the other hand, have a positive effect on the nervous system and convert carbohydrates and proteins into bodily energy. They are important for hair and eye care, improve the work of the stomach and intestines, maintain body weight and help create red blood cells.