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
Ingredients:
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
Directions:
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!
Enjoy!
Cheers & Hugs
Jodi
the creative life in between 
Yummmm those look delicious! You photograph food so beautifully! Does the vinegar give them a “pickled” taste? I will have to try this one of these days,.
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Your photographs ARE beautiful Jodi. Thanks for another I-need-to-print-and-try-this-recipe-ASAP.
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Awh! Thanks Jo – I was worried the carrots didn’t look very appealing after cooked – but they are truly YUMMY!!
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I’ll be trying them today. I’m also ready for another serving (or more) of that delicious Lo Mein. That was so good.
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Can’t wait to hear if you enjoy them! Seems maybe you are quite the chef too??
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Not without a recipe.
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This sounds interesting and I must try it out at some point.
*bookmarks*
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My mouth is watering! Thanks for the recipe too. Have you ever tried adding sesame seeds to the mix? Double yum!
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That sounds awesome! Thanks for the recommendation and for visiting. I appreciate hearing from you Donna.
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Awesome. I’m glad there was another person who posted a food recipe as part of their photo contribution. 🙂 Great choice. I love roasted carrots.
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Thanks Dale! I’m so glad you commented so I could find your amazing “orange” recipe too!
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Looks delicious. I am going to have to try this recipe. Yum!!
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I don’t like cooked carrots very much, Jodi, but I will try this recipe. It looks amazing. I’m thinking of those limp things that my mother used to serve or the dreaded carrot cubes in cans. I shouldn’t even bring up the subject when you’ve presented such lovely food here.
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LOL! HUGE Difference Barbara. I don ‘t like those either! Give them a try. I think you will be surprised at how wonderful they can really be 🙂
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Your photographs look amazing! The orange came up really well. Great recipe for company too! 🙂
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Wow – thanks! And these are so delish too! Hope you try them! If you do, let me know.
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