Roasted Carrots

Name: Roasted Carrots
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 1 pound of baby carrots; 3 TBSP Olive Oil; 2 cloves garlic (minced); 1 teaspoon of balsamic vinegar; 1 teaspoon of dried thyme; Salt and pepper (to taste)

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These Roasted Carrots are a fabulously simple yet extremely flavorful way to a another healthy side to any meal.

Baked Carrots

It feels so wonderful to make a quick dish that turns out so fantastic. These roasted carrots are that dish! I only wish I made a double batch. My husband was picking them off the baking sheet as I was tying to take pictures. I kept having to smack his hand.

I had never been a huge cooked carrots fan. I think because the only time I ever had them growing up was in beef stew and they were kind of boring, kind of like cabbage until I made this Baked Cabbage

Making these is so simple. You can have them in the oven in 5 minutes to add them to any dinner for a healthy side will knock the socks off everyone.

Ingredients needed for Roasted Carrots

1 pound of baby carrots

3 TBSP Olive Oil

2 cloves garlic, minced

1 teaspoon of balsamic vinegar

1 teaspoon of dried thyme

Salt and pepper, to taste

DIRECTIONS

Preheat the oven to 375 degrees.

Place carrots on a baking sheet

and toss with olive oil, garlic, balsamic vinegar and thyme

Bake for 30 minutes or until the carrots are tender

Serve hot, warm or at room temperature.

These will keep for four to five days in the refrigerator.

5 from 3 votes

Roasted Carrots

Roasted Carrots are a fabulously simple yet extremely flavorful way to a another healthy side to any meal.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6

Calories 91 kcal

Author Sherri

Ingredients

1 pound of baby carrots
3 TBSP Olive Oil
2 cloves garlic minced
1 teaspoon of balsamic vinegar
1 teaspoon of dried thyme
Salt and pepper to taste

Instructions

Preheat the oven to 375 degrees.
Place carrots on a baking sheet and toss with olive oil, garlic, balsamic vinegar and thyme
Bake for 30 minutes or until the carrots are tender
Serve hot, warm or at room temperature.
These will keep for four to five days in the refrigerator.