Description
These sweet and spicy roasted carrots are the perfect easy and tasty side dish perfect for a weeknight meal but elegant enough for your holiday table!
Ingredients
Scale
- 8 medium/large carrots
- 3 tablespoons balsamic vinegar
- 2 tablespoon olive oil
- 1/4 cup tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black
- 1/2 teaspoon crushed red pepper
- Fresh parsley to garnish
Instructions
- Preheat the oven to 425° F.
- Peel the carrots and slice each carrot into strips 4- inches long and approximately 3/4 to 1- inch wide. I get 6 – 8 pieces per carrot. Set aside.
- In a large bowl whisk together the balsamic vinegar, olive oil, brown sugar, salt, pepper, and red pepper. Place the carrots into the bowl and stir to coat the carrots evenly with the vinegar mixture. Pour the carrots and extra liquid onto a large baking sheet evenly, arranging the carrots in a single layer on the pan.
- Roast the carrots for 25 – 30 minutes or until balsamic mixture has thickened and carrots are a deep golden brown and tender.
- Garnish with fresh parsley and serve immediately.
Notes
Store airtight in the refrigerator for up to 5 days.
