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Description
A simple and flavorful side dish of carrots roasted with balsamic vinegar and herbs until tender-crisp and slightly caramelized.
Ingredients
- 1.5 pounds carrots, peeled and cut into 2-inch pieces (or baby carrots)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or brown sugar (optional, for sweetness)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the peeled and cut carrots.
- Add olive oil, balsamic vinegar, maple syrup (if using), dried thyme, salt, and black pepper. Toss well until the carrots are evenly coated.
- Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding.
- Roast for 20-30 minutes, stirring halfway through, until the carrots are tender-crisp and slightly caramelized. Cooking time will depend on the thickness of the carrots.
- Remove from oven and transfer to a serving dish. Garnish with fresh chopped parsley if desired.
- Serve warm.
Notes
- Using baby carrots can reduce prep time.
- For extra caramelization, ensure the carrots are spread in a single layer without overlapping.
- Maple syrup can be substituted with brown sugar for similar sweetness.