Balsamic Roasted Carrots
This sheet-pan of balsamic roasted carrots makes a great side dish or salad topping. The tangy taste of the balsamic vinegar is a nice contrast to the natural sweetness of the carrots.
I am using baby carrots for this recipe. I use the carrots as they were, without the need to peel or cut. If you are not using baby carrots, just cut a regular carrot to uniform chunks.
Before baking: The carrots are coated in balsamic vinegar & olive oil. Spread them out on a baking tray and sprinkle garlic salt. At this point the tray is ready to go into the oven. But I like to sprinkle some all-purpose seasoning on the carrots for extra flavour, which can be omitted or substituted with other dry herbs of choice.
P.S. This is a toaster oven tray, which is exactly half the size of a standard oven tray. This is great if you want to roast a main protein (such as chicken) with the carrots as a side-dish.
After baking for 30 minutes in the oven, the carrots look wrinkled and start to brown at some spots. As I placed the baking tray very near the top heating coil of the oven, the roasting time was reduced. So you may need up to 40 minutes of baking depending on the heat of your oven. Crack some black pepper and sprinkle parsley to serve.
Those baby carrots are so adorable! I love to use balsamic to root veggies too. The tanginess of balsamic vinegar goes really well with the sweetness of root veggies. This is a simple and good one.
Easy and quick side dish to prepare and make. Maybe I can try in the cool fall and winter months.