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. I adapted the recipe by adding the balsamic vinegar and minced garlic at the end of the cooking time so it wouldn’t burn and become bitter. The carrots were super simple to make, and I loved the bright flavor of the balsamic vinegar. I’ll be serving these garlic-roasted carrots again with our Easter dinner of ham, scalloped potatoes, and dinner rolls 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 over the carrots; toss with a spatula to coat evenly. Return to the oven and roast for 5 minutes.

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

Serve immediately. Enjoy.