Glazed and Roasted Carrots

I was making a dinner the other day and looked at what I intended to serve and realized that it was all about the same color. I felt like the dinner needed a bit more color but didn’t have time to run to the store. So….good ol’ carrots to the rescue! Need a quick veggie that is a bit more than just “basic?” These carrots will do the trick. They are so tasty and definitely brighten up the plate.

You will want to double this recipe. These shrink a bit while roasting!

You will want to double this recipe. These shrink a bit while roasting!

Glazed and Roasted Carrots

***you might want to double this***

1 pound carrots, sliced into 3/4 inch pieces

2 Tbs extra virgin olive oil

1 Tbs balsamic vinegar

1 Tbs maple syrup

1/2 tsp sea salt

1/4 tsp freshly ground pepper

Preheat oven to 450 degrees.

Stir all but the carrots in a large bowl until combined. Add the carrots and stir until everything is combined. Pour onto a parchment lined baking sheet and roast in hot oven for 10-20 minutes, until caramelized and fork tender. Sprinkle with a bit of extra salt, if needed.

What did I love about this recipe? It was fast and easy. I’ve roasted most other veggies before, but not carrots, so this was a nice change.

What didn’t I love about this recipe? Well, the carrots seriously shrunk up in the oven, so I would recommend doubling this recipe.

2 Comments on “Glazed and Roasted Carrots

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