Line a rimmed baking sheet with foil and lightly spray with
Nonstick Cooking Spray (as needed)
, or line with non-stick foil.
Place the baking sheet on the top shelf in the oven (or on the grill grate). Preheat the oven (or grill) and baking sheet to 400 degrees F (200 degrees C).
Trim the tips off your
Carrots (6 cups)
and evenly slice them in half lengthways. If your carrots are large, quarter them. If your carrots are very thin/small you can leave them whole. Place prepared carrots in a large bowl.
Prepare the glaze. In a small bowl, combine
Olive Oil (1/4 cup)
Balsamic Vinegar (1/4 cup)
Honey (2 Tbsp)
Garlic Powder (1 tsp)
Dried Thyme (1 tsp)
Dried Rosemary (1/2 tsp)
Dried Oregano (1/2 tsp)
Onion Powder (1/2 tsp)
Smoked Paprika (1/2 tsp)
Salt (1/2 tsp)
Freshly Ground Black Pepper (1/2 tsp)
, whisk until well blended.
Pour 2/3 of glaze over prepared carrots. Toss until carrots are evenly coated.
Once the oven (or grill) has reached 400 degrees F (200 degrees C), pour glazed carrots on top of the preheated prepared pan and spread them into an even layer without overlapping. Roast for 20 minutes or until the carrots are starting to caramelize.
Slide the tray out of the oven, flip the carrots and pour over the rest of your glaze, toss until evenly coated and in a single layer again.
Pop back in the oven and continue roasting until carrots are tender, fully caramelized, and sticky. This can take up to another 15-25 minutes, depending on the size and type of carrots. If at any point you see the vinegar beginning to char on the baking tray, mix the carrots and nudge down the heat.
After removing it from the oven, you can drizzle a couple of tablespoons of additional honey over the top for a sweet finish. Serve warm.