Garlic-Roasted Carrots
Servings 4
Equipment
- Baking Sheet
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
Instructions
- 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.