As the vibrant local farmers markets in Massachusetts wind down for the season, their final offerings feel like little treasures. This week, I couldn’t resist the carrots, their bright orange roots crowned with lush green tops. Carrots, rich in beta-carotene, vitamin A and antioxidants, are a nutritional powerhouse, but their real magic lies in their natural sweetness—especially when roasted.
Roasting carrots transforms them into a dish that’s both simple and deeply flavorful—an ideal addition to the holiday table. Toss them with a drizzle of olive oil, a dash of salt and pepper, and a handful of fresh herbs. As they roast, their earthy sweetness intensifies, and a quick splash of balsamic vinegar at the end adds a tangy brightness. The result is a side dish so irresistible, it just might outshine the main course.
Ingredients
- 1 large bunch fresh carrots sliced in half lengthwise, if thick
- 2 tablespoons extra-virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme leaves
- Splash of balsamic vinegar
Instructions
- Preheat the oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place the carrots in a single layer on the baking sheet. Add the olive oil, rosemary, thyme and season the carrots with salt and pepper. Gently toss to combine. Place the sheet tray in the oven and bake for 20-30 minutes, or until the carrots are tender. Add a splash of balsamic vinegar and serve.
