Are you often looking for new ways to prepare and serve veggies? I’ve got another delicious, nutritious orange food for you today. This time in the form of beautiful, fresh roasted, caramelized, garlicky carrots. Nom Nom! I find so many vegetables are best when roasted. Flavor and nutrients are retained and the flavor is hard to beet. (pun intended)
Lots of fresh garlic, thyme, parsley, olive oil, and balsamic vinegar sprinkled onto fresh young carrots creates a wonderful veggie to complement almost any meal.
We had ours with an herb marinated pork tenderloin and tiny roasted golden Yukon potatoes.
Here is the recipe as I made it. I was inspired by another great recipe Chungah posted on Damn Delicious. Measurements are guesstimates. Make it how you enjoy. That is the true JOY of cooking.
Roasted Caramelized Garlic Carrots
15 fresh new carrots with stems trimmed, no need to peel
4 cloves garlic, coarsely minced
1 Tbsp dried thyme or 2 Tbsp fresh thyme
1 Tbsp dried parsley or 2 Tbsp fresh parsley
1 tsp. coarse sea salt
1 Tbsp. coarse ground black pepper
Approximately 1/4 cup olive oil
Approximately 1/4 cup balsamic vinegar
Preheat oven to 375 degrees F.
Wash carrots and lay in a single layer on a baking stone or baking dish.
Drizzle with olive oil.
Liberally sprinkle with garlic, thyme, parsley, salt and pepper to your taste and liking.
Drizzle all with balsamic vinegar.
Toss to coat.
Roast for 30-40 minutes – turning once or twice during cooking.
I daresay even kids will enjoy these carrots that turn out so sweet and delicious. I found them almost addicting!
Cheers & Hugs