Balsamic Oven-Roasted Carrots

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

Oven-roasted carrots taste great on their own with just a pinch of salt and pepper, but their simple, sweet flavor tastes great with other flavors too. We add maple syrup and balsamic drizzle to our roasted carrots to give them a sweet and tangy finish. We add this combo at the end of cooking so the carrots get coated in flavor without burning. Once out of the oven, you can toss roasted carrots with chopped fresh herbs, chopped toasted nuts and seeds, or you can toss or drizzle them with a sauce like pesto or tahini. Oven-roasted carrots taste great on their own with just a pinch of salt and pepper, but their simple, sweet flavor tastes great with other flavors too. We add maple syrup and balsamic drizzle to our roasted carrots to give them a sweet and tangy finish. We add this combo at the end of cooking so the carrots get coated in flavor without burning. Once out of the oven, you can toss roasted carrots with chopped fresh herbs, chopped toasted nuts and seeds, or you can toss or drizzle them with a sauce like pesto or tahini.

2 tablespoons balsamic vinegar

1 tablespoon pure maple syrup

2 tablespoons olive oil, divided

1 pound carrots, preferably multicolored, cut into 2-inch pieces

¼ teaspoon salt

2 tablespoons chopped toasted hazelnuts (Optional)

Directions at eatingwell.com

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