Balsamic Roasted Carrots Recipe

Tender and caramelized fresh carrots with deep, savory flavor and a touch of tang from the balsamic glaze.

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Course: Side Dish

Cuisine: American

Keyword: carrots, Easter, roasted vegetables, side dish, Thanksgiving

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 94kcal

2 pounds carrots cut into 1/2-inch-thick uniform rounds (halve larger ones lengthwise)
2 tablespoons butter melted
1 tablespoon olive oil
3 tablespoons dark balsamic vinegar
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon fresh thyme leaves plus a little extra for garnish

Set the oven to 425°F. Line a light-colored rimmed sheet pan with aluminum foil for easy cleanup.
In a large bowl, whisk together the butter, olive oil, balsamic vinegar, salt, pepper, and thyme leaves until blended.
Add the carrots to the bowl and stir until evenly coated.
Spread the carrots in a single layer on the prepared pan, leaving a little space between them for even roasting.
Roast for 40 minutes, until the bottoms are deeply caramelized and the carrots are tender through the center.
Transfer to a serving platter and garnish with additional fresh thyme, and serve warm.

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