Ingredients:

  • 2 lb Medium Carrots, peeled
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter (or vegan substitute)
  • 3 Tbsp Light Brown Sugar (packed)
  • 3 Tbsp Balsamic Vinegar
  • 1 Tbsp Water (or vegetable stock)
  • 1 Tbsp Fresh Thyme or Parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. Peel the carrots, and if using thick carrots, halve them lengthwise, then cut them into roughly 2-inch (5 cm) chunks, ensuring uniform size. Toss the carrots directly on the prepared baking sheet with the olive oil, kosher salt, and black pepper until lightly coated.
  2. Spread the seasoned carrots in a single layer, ensuring they are not crowded. Roast for 15 minutes, until the edges begin to soften and lightly caramelize.
  3. While the carrots roast, melt the butter (or substitute) in a small saucepan over medium heat. Stir in the brown sugar, balsamic vinegar, and water. Bring the mixture to a low simmer, stirring constantly until the sugar is fully dissolved and the glaze thickens slightly (about 2-3 minutes). Remove from heat.
  4. Remove the carrots from the oven after the initial 15 minutes. Drizzle 2/3rds of the glaze evenly over the hot carrots and toss gently to coat. Return the carrots to the oven for another 10 to 15 minutes, or until fork-tender and the glaze has reduced into a sticky, dark brown coating.
  5. Transfer the glossy carrots to a serving platter. Drizzle the remaining glaze (if desired) and sprinkle generously with fresh thyme or parsley. Serve immediately.