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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, combine the peeled and cut carrots with olive oil, salt, and black pepper. Toss well to ensure the carrots are evenly coated.

Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.

Roast the carrots in the preheated oven for 15 minutes.

While the carrots are roasting, prepare the balsamic glaze. In a small bowl, whisk together the balsamic vinegar, maple syrup, minced garlic, and fresh thyme.

After 15 minutes of roasting, remove the carrots from the oven. Pour the balsamic glaze over the carrots and toss gently to coat. Return the carrots to the oven.

Continue roasting for another 10 to 15 minutes, or until the carrots are tender-crisp and the glaze has thickened and caramelized slightly. Keep an eye on them to prevent burning.

Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley, if desired. 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, combine the peeled and cut carrots with olive oil, salt, and black pepper. Toss well to ensure the carrots are evenly coated.

Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the carrots instead of roasting them. If necessary, use two baking sheets.

Roast the carrots in the preheated oven for 15 minutes.

While the carrots are roasting, prepare the balsamic glaze. In a small bowl, whisk together the balsamic vinegar, maple syrup, minced garlic, and fresh thyme.

After 15 minutes of roasting, remove the carrots from the oven. Pour the balsamic glaze over the carrots and toss gently to coat. Return the carrots to the oven.

Continue roasting for another 10 to 15 minutes, or until the carrots are tender-crisp and the glaze has thickened and caramelized slightly. Keep an eye on them to prevent burning.

Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley, if desired. Serve immediately.
