Baked carrots
2 servings
40 minutes
Roasted carrots are a simple yet elegant dish of European cuisine. Roasting gives the carrots a caramelized flavor, making them sweet and rich. Olive oil and balsamic vinegar add a subtle tang, while thyme and garlic enhance the aroma, creating a unique combination. This dish is perfect as a side for meat or fish but can also be served on its own. The ease of preparation and minimal ingredient list make roasted carrots a versatile recipe for home dinners or festive tables. Before serving, the carrots are garnished with fresh parsley, adding brightness and freshness to the taste.
1
Line the baking tray with parchment paper and grease it with olive oil.
- Olive oil: 2 tablespoons
2
Wash the carrots, cut the large ones in half, and place them on a baking sheet.
- Carrot: 100 g
3
Drizzle the vegetables with oil and vinegar, season with thyme and minced garlic. Add pepper.
- Olive oil: 2 tablespoons
- Balsamic vinegar: 2 tablespoons
- Thyme: 1 teaspoon
- Garlic: 5 clove
- Ground black pepper: to taste
4
Bake at 190 degrees for 15 - 20 minutes.
5
Sprinkle with chopped parsley before serving.
- Parsley: 1 bunch
