depends on desired sweetness - I tend to use just 2
3 Tbsp Tamari/Dark soy sauce
1.5 Tbsp of good quality Balsamic Vinegar
if you have cheap stuff I may add just a touch more
.5-1 Tbsp citrus juice (Ive used lime, lemon and orange to good effect)
Steps
Cooking the carrots
Preheat oven to 425
Peel carrots and cut into ~3-35. inch logs of fairly similar diameter
Toss carrots in EVOO, salt and pepper to taste
Spread evenly on a non-crowded tray
Into oven for 30 minutes
Filp carrots after ~20-25 minutes. This should mean that the carrots have an uneven cook but it builds up a layer of caremlization on the bottom which does great with our flavours here.
Keep an eye on them starting at 20 and flip when the bottoms look a medium-dark brown
Take out of the oven when done and place in a bowl awaiting the glaze
Glaze
Add honey, tamari, balsamic vinegar to a small sauce pot - ~6 inches
Once carrots are flipped add pot to medium heat
Stir occasionally until the glaze begins to bubble
Once bubbling add citrus juice and continue to cook until bubbles begin to intensify
Cook for ~ 5 minutes once bubbles intensify on this heat level.
Bubbling continue to get more intense during this process, growing taller and larger bubbles
If bubbles grow higher than say 1.5-2 inches while stirring remove from heat, continue stirring till they go down, and reapply heat
To judge done-ness, remove from heat, let bubbles settle while stirring and glaze should be about as thick as a processed maple syrup while warm.
If the sauce is too thick, add water and return to low-medium heat
if too thin return to medium heat and continue to stirr for another minute. repeat process as needed.
There is no hardening agent so the glaze will ramain sticky but also is reversable like this. Use less heat after the initial cooking if needed to avoid fucking with the caramelization on our honey
Pour over carrots while hot
Flip carrots while the sauce cools, glaze should build up on the carrots and look uneven while still clinging well to the carrots