Simple Roasted Carrots
Roasted carrots with Balsamic vinegar and fresh thyme
- 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.