Balsamic Roasted Carrots

This week, I’m going to share one of my very favorite side dishes.  If you ask me, there’s almost nothing that compliments an entrée like roasted vegetables, and these balsamic roasted carrots are at the head of the roasted-veggie class.  Roasting brings out the sweetness of the carrots, but, with help from balsamic vinegar, they still have an earthy savoriness that pairs perfectly with chicken, beef, or pork.  This recipe needs only a couple of ingredients that are very likely already waiting in your cupboards.  If you’re looking for a simple, quick, and healthy side dish that the whole family will dig, your search ends with these craveable carrots.

Here’s what you’ll need:

• 1 lb. baby carrots (or regular carrots, peeled and chopped into fairly equal-size chunks)
• 3-4 T. extra-virgin olive oil
• 3 T. balsamic vinegar
• 2-4 sprigs of fresh thyme (1-2 t.)
• Salt and pepper to taste

Start by preheating the oven to 400°F.

Next, in a small bowl, toss the carrots with the extra virgin olive oil, half of the balsamic vinegar, and a pinch of salt and pepper.

Spread onto a greased baking sheet in an even layer.

Bake for 15 minutes, then remove the carrots from the oven and shake the pan to “stir” the carrots.  Add the remaining balsamic vinegar and a sprinkle of thyme and roast for another 5-10 minutes, until they are at your desired tenderness.

Sprinkle with more fresh thyme, toss, and serve.

Try balsamic roasted carrots alongside my Slow-cooker Beef & Noodles.