Roasting carrots enhance their natural sweetness, and a bit of Zarzis Balsamic Vinegar brings the right amount of tartness to this easy, attractive dish. A huge pls, it’s a vegetarian-friendly side dish that everyone will love.
1 pound carrots
2 tablespoons Zarzis Honey Balsamic Vinegar
1 tablespoon honey
1 tablespoon Zarzis Extra Virgin Olive Oil
fresh thyme sprigs
salt and pepper to taste
chopped fresh parsley, optional
Preheat oven to 375 degrees. Peel carrots to clean. Leave small carrots intact and slice in half or quarter larger carrots to roast evenly. Mix Honey or Chef’s Reserve Balsamic Vinegar, honey, and oil in a small bowl. Using ¾ of Balsamic mixture, coat your carrots evenly on all sides on a baking sheet. Add fresh thyme sprigs.
Bake for 15 minutes. Remove from oven, toss and brush on remaining balsamic honey mixture. Bake an additional 15 minutes or until carrots are tender and cooked through. Season with salt and pepper to taste. Sprinkle with fresh chopped parsley.