Honey-balsamic roasted carrots from The Glorious Vegetables of Italy (page 228) by Domenica Marchetti

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christinalego on May 19, 2020

    Yes, yummy, but needs 10-15 min more cooking time.

  • twoyolks on August 17, 2017

    I really liked these. Looking at the ingredient list, you might expect carrots in a goopy, sweet sauce. Instead, the dressing is light before cooking and the liquid cooks off and the flavors meld with the carrots. The flavor of the carrot shines through and is nicely complimented by the honey and balsamic vinegar. I needed to cook them longer than the recipe called for to get them tender.

  • Bloominanglophile on January 10, 2015

    These carrots were good, but the honey and balsamic vinegar (I used a balsamic reduction I had in the fridge) didn't produce the sticky coating I thought it would. There may be too much oil--I would take it down to 1 Tbsp if I tried this again. Use your discretion.

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Reviews about this recipe

  • Serious Eats

    sauce pooled on the roasting pan when I tossed everything together on the pan: it caused the carrots to steam instead of roast...Next time I'll coat the carrots in the sauce before placing them on pan

    Full review
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