Garlic-Roasted Carrots

These tangy and delicious garlic-roasted carrots are fancy enough for a holiday meal but easy enough for a weeknight dinner.

I had some mixed-color heirloom carrots in the fridge and decided to try a garlic-roasted carrots recipe from Damn Delicious for garlic-roasted carrots. I adapted the recipe by adding the balsamic vinegar and minced garlic at the end of the cooking time instead of the beginning because I didn’t want them to burn. The carrots were super simple to make, and I loved the bright flavor of the balsamic vinegar. I plan on serving these garlic-roasted carrots with our Easter dinner of ham and scalloped potatoes this year. 

Garlic-Roasted Carrots

Ingredients:

• 12 petite heirloom carrots, peeled
• 1 tbsp olive oil
• 1 small sprig of thyme, leaves only
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp good balsamic vinegar
• 2 cloves of garlic, minced
• 2 tsp fresh parsley, chopped

How to Make Garlic-Roasted Carrots

Preheat the oven to 375 degrees.

Drizzle the carrots with olive oil, fresh thyme leaves, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Place the carrots in a single layer on a baking sheet.

Roast for 20 minutes, tossing them halfway through cooking time or until fork-tender. Side Note: My carrots were petite and not very thick. If yours are bigger, you will need to cook for a bit longer, until they are fork-tender. 

Meanwhile, combine the balsamic vinegar with the minced garlic; set aside until needed.

Remove the baking sheet from the oven and drizzle the balsamic/garlic mixture on top of the carrots; toss with a spatula to coat evenly. Return to the oven and roast for another 5 minutes.

Place on a serving plate and sprinkle with a bit of fresh parsley and more sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.