Serve these balsamic roasted carrots as an easy weeknight side dish.
Balsamic Oven-Roasted Carrotsare pretty enough for holiday gatherings and easy enough for a weeknight side.
Adding chopped nuts at the end gives a texture crunch that is a nice contrast to the carrots.
Pictured Recipe:Balsamic Roasted Carrots.
Whisk vinegar, maple syrup and 1 tablespoon of the oil in a small bowl; set aside.
Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat.
Spread in a single layer on a large, rimmed baking sheet.
Roast carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes.
Drizzle the balsamic mixture over the carrots and, using a spatula, toss to coat completely.
Continue roasting until the carrots are tender and glazed, about 5 minutes more.
Sprinkle with 2 tablespoons toasted hazelnuts, if desired.
Theyre typically not as sweet and not that great for roasting.
The thin baby/young carrots are the sweetest, and next in line are the medium-sized and large mature carrots.
It’s best to serve these carrots on the day you roast them.
However, leftovers can be stored in the refrigerator for 3 to 5 days.
They can also be frozen in zip-top bags for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
