The local Farmers Markets in Massachusetts are rapidly coming to a close. The carrots with their beautiful green tops looked so appealing this week, that I bought them with no real recipe in mind. Carrots are a great source of beta-carotene, vitamin A and antioxidants. Their natural sweetness makes them a perfect vegetable for roasting. This is a simple recipe for roasting carrots because all you need is a bit of olive oil, salt and pepper, and a handful of your favorite fresh herbs. I finished the carrots with a splash of balsamic vinegar. Yum!
- 1 large bunch fresh carrots sliced in half lengthwise, if thick
- 2 tablespoons extra-vigin 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
- 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.