Roasted Rainbow Carrots with Balsamic Glaze
These colorful rainbow carrots are roasted to perfection with Italian flavors then drizzled with sweet and tangy balsamic glaze. It makes a beautiful colorful side dish.
Print
Pin
Equipment
- cookie sheet
- parchment paper
- small mixing bowl
- marinade brush
Ingredients
- 1 pound petite rainbow carrots
- 3 tbsp olive oil
- ¼ tsp Italian herb seasoning
- ⅛ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- balsamic glaze for drizzling
- fresh basil or Italian parsley garnish, optional
Instructions
- Preheat oven 400°F.
- Line a cookie sheet with parchment paper.
- Wash and peel carrots. Arrange in a single layer on the cookie sheet.
- In a small bowl mix oil, Italian herbs, garlic powder, salt, and pepper.Brush oil mixture over carrots.
- Bake approximately 30 minutes or until carrots are tender when poked with a fork.
- Let cool slightly. Ground sea salt and cracked black pepper (to taste) over carrots, then lightly drizzle with balsamic glaze and top with fresh basil or parsley.
- Store extra carrots in an airtight container in the refrigerator for 3-4 days.