Time: 25 minutes
INGREDIENTS:
1 pound (about 450g) carrots, peeled and sliced into sticks
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey (optional, for added sweetness)
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley or thyme, chopped (for garnish, optional)
Serves: 6 People
INSTRUCTIONS:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Carrots:
Peel the carrots and slice them into sticks or coins, about 1/2 inch thick. Try to make the pieces as uniform in size as possible to ensure even cooking.
3. Prepare the Marinade:
In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), minced garlic, salt, and pepper until well combined.
4. Coat the Carrots:
a. Place the sliced carrots in a large mixing bowl.
b. Pour the marinade over the carrots and toss until they are evenly coated.
5. Roast the Carrots:
a. Spread the coated carrots in a single layer on a baking sheet lined with parchment paper or aluminum foil.
b. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through cooking to ensure even browning.
6. Serve:
a. Once roasted, remove the carrots from the oven and transfer them to a serving dish.
b. Garnish with chopped fresh parsley or thyme, if desired, for added flavor and visual appeal.
