Balsamic Glazed Roasted Carrots
A delightful blend of sweetness and tang, perfectly roasted for a caramelized exterior and tender inside, making it an ideal side dish.
Servings: 4 servings
Calories: 110kcal
Ingredients
Main Ingredients
- 1 lb carrots, fresh, peeled and cut into sticks or left whole if thin Ensure carrots are of uniform size for even cooking.
- 1 1/2 tablespoons olive oil Adds richness and helps caramelize the carrots.
- to taste salt Enhances the natural sweetness of the carrots.
- to taste black pepper Enhances the natural sweetness of the carrots.
- 2 tablespoons balsamic vinegar Provides a sweet and tangy flavor.
- 1 tablespoon honey or maple syrup For additional sweetness and depth.
- 1 teaspoon fresh thyme leaves (optional) Brings an aromatic herbal note to the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). This temperature is perfect for roasting.
- In a large mixing bowl, toss the peeled and cut carrots with olive oil, salt, and pepper until evenly coated.
Roasting
- Spread the carrots in a single layer on a prepared baking sheet lined with parchment paper.
- Roast in the oven for 20 to 25 minutes, flipping halfway through for even cooking.
Creating the Balsamic Glaze
- While the carrots roast, mix balsamic vinegar and honey (or maple syrup) in a small bowl.
Finishing Touches
- In the last 5 minutes of roasting, drizzle the balsamic glaze over the carrots and toss to coat.
- Roast until the carrots become glossy and sticky.
Serving
- Sprinkle fresh thyme over the carrots just before serving for added freshness.
- Serve warm as a side dish or snack.
Notes
Cut carrots into uniform sizes for even cooking. You can experiment with different herbs or spices for variations. If you have leftovers, store in the fridge for 3 to 5 days or freeze without glaze.