Roasted Carrots with Balsamic Vinegar

The best way to bring out the flavour of carrots? Roast them, especially like we do these Sweet Balsamic Roasted Carrots, where they become not only tender but also caramelized.

2 lbs carrots, peeled and cut into 2” sticks resembling French fries
2 Tbsp. butter
2 Tbsp. brown sugar, packed
1 tsp. balsamic vinegar
½ tsp. sea salt
¼ tsp. black pepper, freshly ground

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8). Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

In a small saucepan, melt butter over medium heat. Add the brown sugar and vinegar, stirring to combine just until the sugar melts. Remove from heat.

In a medium bowl, toss cut carrots with brown sugar glaze, salt and pepper. Place on baking sheet in a single layer.

Bake 15-20 minutes, until carrots are starting to brown on the bottom. Stir carrots and return to oven for 5-10 minutes until carrots are caramelized and tender.

Makes 6 servings.