| Yield | |
|---|---|
| Source | https://www.delish.com/cooking/recipe-ideas/a26989707/roasted-baby-carro... |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | https://www.delish.com/cooking/recipe-ideas/a26989707/roasted-baby-carro... |
| Prep time | 45 minutes |
| 1⁄4 | Cup | Balsamic Vinegar |
| 1⁄4 | Cup | Olive Oil |
| 2 | Tablespoon | Maple Syrup |
| 1⁄2 | Teaspoon | Red Pepper Flakes |
| 1 1⁄2 | Pound | Baby Carrots |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| 2 | Tablespoon | Parsley (chopped) |
1.Preheat oven to 400°. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes.
2.Add carrots, season with salt and pepper and toss to coat. Place carrots on a large baking sheet lined with parchment paper, being to sure not to overcrowd.
3.Roast until carrots are fork-tender and slightly charred, 30 minutes. Garnish with parsley to serve.