Balsamic Roasted Carrots

It starts to be that time of year. Fresh vegetables start to appear. Carrots grown in the greenhouse over winter pop up and are ready to eat.

I wish I could say these were my carrots, but alas, we planted nothing for over winter in the greenhouse this year. These are local and fabulous.

I love roasting carrots; it really bring out their sweetness. Tossing them with balsamic and garlic … well, woweeeeee! I made these one night we had a bunch of people over. Another of those situations, where 4 turns into 6 which turns into 8 and finally stops the train at 10! Fortunately, the Dear One must have been Italian in a past life as he will always opt for erring on the side of too much food. Well, except these carrots. I made a 1 1/2 times this recipe and there wasn’t a single carrot left!

• 24 thin carrots, tops trimmed to 2 inches (or cut thicker ones in half)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped parsley leaves (additional shopped for garnish)

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place carrots in a single layer onto the prepared baking sheet.

NOTE: Some that seemed too wide I cut in half. Slender baby carrots would be perfect for this.

Mix next 7 ingredients in a bowl.

Pour over carrots and season with salt and pepper. Toss to coat all carrots.

Into oven and bake for 35-40 minutes, or until tender.

Serve immediately, garnish with chopped parsley.