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Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
35 mins
Cal/Serv:
221
Sweet baby carrots are the perfect match for this tangy balsamic glaze. Fancy enough for a holiday meal, but easy enough for a weeknight, this recipe is endlessly riffable and guaranteed to deliver crisp-tender carrots every time. Be sure to give your veggies plenty of room on your baking sheet for maximum caramelization.
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Ingredients
- 1/4 cup
balsamic vinegar
- 1/4 cup
extra-virgin olive oil
- 2 Tbsp.
maple syrup
- 1/2 tsp.
crushed red pepper flakes
- 1 1/2 lb.
baby carrots
Kosher salt
Freshly ground black pepper
Freshly chopped parsley, for serving
Directions
- Step 1Preheat oven to 400°. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes. Add carrots, season with salt and pepper and toss to coat. Place carrots on a large baking sheet, being to sure not to overcrowd.
- Step 2Roast until carrots are fork-tender and slightly charred, 30 minutes.
- Step 3Garnish with parsley to serve.
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