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Balsamic Roasted Baby Carrots
Fresh baby carrots are coated in a balsamic vinegar and olive oil mixture, then roasted until caramelized and tender. They are finished with salt, pepper, and parsley.
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Ingredients
- 1.5 lb baby carrots (Tops removed; peel if desired. Thin carrots are recommended. Halve thicker carrots if desired.)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt (1 pinch in the coating, plus coarse salt for finishing; use to taste.)
- pepper (1 pinch in the coating, plus pepper for finishing; use to taste.)
- parsley (1 pinch; use dried or fresh, for garnish.)
Steps
- 1
Preheat the oven to 400°F.
- 2
Line a rimmed cookie sheet with parchment paper. If parchment is unavailable, liberally coat the sheet with nonstick cooking spray. A rimmed sheet helps prevent the oil and vinegar from spilling into the oven.
- 3
Rinse the carrots and pat them dry. If desired, halve any thicker carrots.
- 4
Place the carrots in a medium-sized glass bowl, or use a large bowl if doubling the batch.
- 5
In a small glass bowl, combine the balsamic vinegar and the pinch of salt and pepper. Do not use an aluminum bowl because the acidic vinegar does not work well with aluminum.
- 6
Slowly add the olive oil to the balsamic mixture while whisking until the ingredients are well combined.
- 7
Pour the balsamic mixture over the carrots and toss until every carrot is well coated.
- 8
Spread the coated carrots onto the prepared cookie sheet.
- 9
Roast for about 30 to 40 minutes, depending on the thickness of the carrots and whether you prefer them crisp or soft. Flip the carrots halfway through roasting so they caramelize on both sides.
- 10
Remove the carrots from the oven when caramelized and cooked to your preferred tenderness, then transfer them to a serving bowl.
- 11
Sprinkle the carrots with coarse salt, pepper, and parsley.
- 12
Serve warm.
Notes
Optional parsley may be fresh or dried. Cool leftovers completely before storing in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. The source gives a 30- to 40-minute roasting range; the structured data lists a 40-minute cook time.
Nutrition per serving
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