Even though roasted carrots may not sound like the most thrilling dish, you’ll be compelled to make an extra batch and make the commitment to regularly prepare this vegetable side dish for supper.
Yes, you can consume raw carrots. They can be steamed, fried, or added to stir-fries.
Carrots are, in our opinion, delicious no matter how they are prepared.
However, roasting carrots brings out a sweetness and depth of flavor that are uncommon for these root vegetables.
You’ll come to refer to roasting vegetables as your preferred method of preparation after just one roasting.
| Author | Silvia lemon |
| Preparation Time | 07 minutes |
| Cooking Duration | 20 minutes |
| Total Time | 27 minutes |
| Category | Breakfast, Dinner, Lunch |
| Calories | 200 |
| Protein | 10g |
| Servings | 04 |
| Cuisine | American |
| Diet | Veg |
Ingredients
- 1 pound baby carrots or regular, peeled
- 1 tablespoon sunflower seeds
- 4 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar no sugar or caramel color added
- 3 tablespoons thyme fresh
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
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Set the oven to 400 degrees Fahrenheit.
Combine the carrots with the extra virgin olive oil, salt, pepper, and half of the balsamic vinegar on a baking sheet.
Roast for 15 minutes in the preheated oven.
Remove the carrots, shake the pan to move the carrots, then add the sunflower seeds and the remaining balsamic vinegar.
Until they are tender, roast for an additional 5 minutes.
Garnish with fresh thyme.
Enjoy…
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