Balsamic Roasted Carrots with Herbs
Balsamic roasted carrots are a classic side dish that is easy to make and always a crowd-pleaser. The balsamic vinegar gives the carrots a sweet and tangy flavor, while the herbs add a touch of complexity. This recipe is also a great way to use up any leftover carrots you have on hand.
The first time I had balsamic roasted carrots was at a dinner party. I was immediately hooked on the sweet and tangy flavor, and I knew I had to recreate them at home. I experimented with different combinations of herbs and spices until I came up with this recipe, which is now my go-to for roasted carrots.
Balsamic Roasted Carrots with Herbs Balsamic Roasted Carrots with Herbs Balsamic Roasted Carrots with Herbs Balsamic Roasted Carrots with Herbs
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • 1 lb carrots, peeled and sliced into sticks
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix together balsamic vinegar, olive oil, dried thyme, dried rosemary, salt, and pepper.
  3. Add the carrot sticks to the bowl and toss until well coated.
  4. Spread the carrots out in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through.
  6. Serve hot and enjoy!
Why It Works
  • The balsamic vinegar caramelizes in the oven, giving the carrots a delicious sweet and tangy flavor.
  • The herbs add a touch of complexity and depth of flavor to the carrots.
  • Roasting the carrots at a high temperature helps to caramelize the sugars in the carrots, giving them a delicious browned exterior.
  • Stirring the carrots halfway through roasting ensures that they cook evenly and don't burn.