to say i’ve been on a roasting spree would be the understatement of the decade. i love roasting vegetables because there’s usually about five minutes of prep time involved & something about the process really brings out the best in the vegetables.
this recipe was no exception. the balsamic vinegar adds a touch of sweetness to the already-sweet flavor of a roasted carrot, while the garlic & thyme add a little depth & complexity.
-8 medium carrots, peeled, trimmed & chopped into 2 1/2 inch pieces
-3 garlic cloves, thinly sliced
-1/4 cup olive oil
-1/4 cup aged balsamic vinegar (quality makes all the difference)
-1 tbsp dijon mustard
-salt & freshly ground black pepper to taste
-a few sprigs of thyme (optional)
1) preheat oven to 425 degrees. meanwhile, whisk together olive oil, balsamic, mustard, salt & pepper.
2) place carrots & garlic in an oven-safe dish & coat well with oil mixture. top with sprigs of thyme, if desired.
3) bake for 25 minutes, or until carrots tender enough to be pierced easily with a fork.