Roasted carrots with Balsamic vinegar and fresh thyme
Course:
Side Dish
Cuisine:
Vegetarian
Author: Cynthia McCloud Woodman
-
Carrots
washed, and sliced in half lengthwise. No need to peel.
-
Olive oil
-
Balsamic vinegar
use the best quality you can afford
-
1-2
Tablespoons
fresh thyme
chopped
-
Kosher or sea salt
-
Pre-heat broiler to high
-
Lay carrots on a baking sheet or in a roasting pan. Coat or brush both sides lightly with olive oil.
-
Roast on upper middle shelf, turning half-way, until carrots are crispy-tender. About 5-7 minutes depending on the thickness of your carrots.
-
Remove to serving plater and drizzle Balsamic and sprinkle with fresh chopped thyme and sea salt.