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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the peeled and cut carrots with olive oil, salt, and freshly ground black pepper until evenly coated. Spread the carrots in a single layer on the prepared baking sheet.

Roast the carrots in the preheated oven for 15-20 minutes, or until they are tender-crisp and slightly caramelized. Stir them halfway through the cooking time to ensure even roasting.

While the carrots are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, minced garlic, and chopped fresh thyme. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5-7 minutes, or until the glaze has thickened slightly. Be careful not to reduce it too much, as it will thicken further as it cools.

Once the carrots are roasted, remove them from the oven. Drizzle the warm balsamic glaze over the roasted carrots and toss gently to coat. Serve immediately.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the peeled and cut carrots with olive oil, salt, and freshly ground black pepper until evenly coated. Spread the carrots in a single layer on the prepared baking sheet.

Roast the carrots in the preheated oven for 15-20 minutes, or until they are tender-crisp and slightly caramelized. Stir them halfway through the cooking time to ensure even roasting.

While the carrots are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, minced garlic, and chopped fresh thyme. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5-7 minutes, or until the glaze has thickened slightly. Be careful not to reduce it too much, as it will thicken further as it cools.

Once the carrots are roasted, remove them from the oven. Drizzle the warm balsamic glaze over the roasted carrots and toss gently to coat. Serve immediately.
