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Balsamic Roasted Carrots

Delightfully sweet and savory Balsamic Roasted Carrots, perfectly caramelized and infused with tangy balsamic vinegar, making for a delicious side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh carrots, peeled and cut into even-size pieces Thick matchsticks work well.
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh herbs (optional, such as thyme or rosemary) For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the peeled and cut carrots. Drizzle with olive oil and balsamic vinegar. Add salt and black pepper, and toss everything well to coat the carrots evenly.
  3. Spread the carrots in a single layer on a baking sheet lined with parchment paper, ensuring they are not overcrowded.
Cooking
  1. Place the baking sheet in the preheated oven and roast the carrots for about 25-30 minutes, stirring them halfway through.
  2. Once roasted, remove the carrots from the oven and sprinkle with freshly chopped herbs if desired. Serve hot.

Notes

For variations, consider adding honey or maple syrup for sweetness, or substitute carrots with parsnips. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for about 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.