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Roasted Carrots with Balsamic and Thyme Recipe


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      Roasted Carrots with Balsamic and Thyme

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   4
Preptime   10 mins

8 carrots, washed and peeled
5 sprigs of thyme (leaves only)
1 tbsp balsamic vinegar
1 tbsp olive oil

Line a sheet pan with parchment paper or aluminum foil and place in a cold oven. Heat oven to 425.
Trim ends of carrots then cut in half horizontally and then again vertically. Cut halves into about one inch pieces. Toss carrots with balsamic vinegar, fresh thyme, salt, pepper, and olive oil.
Remove sheet pan from oven and spread carrots out in single layer on pan. Return pan to oven and reduce oven heat to 400.
Cook carrots for 35-40 minutes, tossing every 10 minutes, until carrots are caramelized and softened. Enjoy!

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