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!
Originally Submitted
12/8/2015
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