Balsamic Roasted Baby Carrots

🧂 Ingredients

• 1 ½ lbs baby carrots

  tops removed, peeled if desired
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 pinch salt
• 1 pinch pepper
• 1 pinch dried or fresh parsley

Instructions

• 1 Preheat oven to 400 degree F.
• 2 Line a rimmed cookie sheet with parchment paper, if you don't have any just
  spray it liberally with non-stick cooking spray.
• 3 Rinse your carrots and pat dry.
• 4 In a medium sized glass bowl (or large if double batching) place the carrots
  inside.
• 5 In a small glass bowl add the balsamic vinegar, then slowly add the olive oil
  while whisking with gusto. Do not use aluminum bowls, it doesn't play well with
  acidic ingredients. Whisk with gusto until your arm falls off, or your
  ingredients combine perfectly.
• 6 Now pour the balsamic mix over top off the carrots. Toss the carrots until well
  coated. Pour them onto the cookie sheet.
• 7 Place in oven and roast them for about 30 to 40 minutes, depending on how crisp
  or soft you like your carrots, and how thick they are. I did not cut this batch
  in half since they were not overly thick, but you can do that if you like. I
  often do. I flip mine halfway through, just so I get that nice caramelized
  goodness on both sides.
• 8 Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and
  parsley.
• 9 Serve with a big old Vitamin A loving smile!

Nutrition Info