Roasted Rainbow Carrots with Balsamic Glaze
Ingredients
The carrots
-
12
ounces
baby carrots (rainbow or regular)
-
2
teaspoons
extra virgin olive oil
-
¼
teaspoon
kosher salt
-
a few pinches
black pepper
The balsamic glaze
-
4
tablespoons
balsamic vinegar
-
2
tablespoons
sugar
-
1-2
tablespoons
chopped chives
Instructions
- Preheat the oven to 400°F.
- Slice any large carrots in half length-wise for even cooking.
- Toss the carrots in olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
- Roast the carrots for about 30 minutes until tender.
- While the carrots are roasting, combine balsamic vinegar and sugar in a small saucepan and bring to a simmer.
- Simmer the mixture for about 5 minutes until it thickens to a syrupy consistency.
- Remove the roasted carrots from the oven, place them in a serving dish, drizzle with balsamic glaze, and sprinkle with chives.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
1g
Sodium
150mg
Cholesterol
0mg
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