My favourite way to serve carrots as a side-dish. This simple mix of garlic, balsamic and parmesan does magical things to carrots.
Course: Side Dish
Servings: 6-8 servings
Author: Trish Cowper | www.infinebalance.com
1-½poundspeeled and sliced carrots
3small cloves of garlic
½teaspoonof dried oregano
freshly grated parmesan
sea salt and pepper to taste
Preheat oven to 400 degrees
Arrange carrots in an even layer on a sheet pan. I used baby carrots. This recipe works equally well with supermarket carrots - just slice length-wise into halves or quarters depending on thickness.
In a small bowl mix together olive oil, crushed garlic, balsamic, honey, dried oregano and ¼ teaspoon sea salt. Pour mixture evenly over carrots and toss carrots around to coat evenly. Push carrots into a single layer and place into the oven. Roast at 400 degrees for 30-35 minutes or until carrots are tender.
For serving, generously cover carrots with freshly grated parmesan, fresh grated black pepper and additional sea salt if desired.
Roasted Balsamic Carrots with Parmesean https://www.infinebalance.com/balsamic-garlic-roasted-carrots/