Root Down: Balsamic Roasted Carrots
You’re at dinner, getting stared at by your parents as they demand you finish your carrots. It may have been the way they were cooked, the smell, or the rebel in your 7 year-old-self that caused you to refuse them. Nonetheless, carrots were typically not favored in the elementary world of vegetables.
Fast forward to today where roasted carrots have found a permanent home on your favorite restaurants appetizer menu. What changed? The way they are cooked & coated.
I’m a firm believer that with the right seasoning and cooking technique, I can make anyone love vegetables & learn how to cook them. This recipe requires 10 minutes of prep and 20 minutes of roasting. After that, you have a delicious side or appetizer that looks quite impressive and tastes amazing
Root Down: Balsamic Roasted Carrots
Serves 5-10 carrots
- 1 lbs of whole carrots, rinsed
- 3 tbsp balsamic glaze (I used fig balsamic)
- 1/4 cup vegan butter, melted
- 3 cloves garlic, minced
- 1 tbsp thyme
- salt and pepper to taste
- 1/2 cup parmesan or vegan cheese (I used vegan mozzarella)
- chopped parsley to garnish
Method
- Preheat oven to 400F. While oven is heating rinse the carrots then lay out on a baking sheet.
- Mix the butter, garlic, thyme, salt and pepper together. Coat carrots well in mixture. Add 1 tbsp of balsamic glaze, the rest will be used for topping.
- Once oven is heated, roast buttered carrots for 15-20 minutes. Remove carrots from oven then add cheese, rest of balsamic, and a pinch of salt & pepper. Roast for another 10 minutes or until cheese is melted and crispy.
- Remove from oven and top with chopped parsley. Ready to serve!
