Roasted Balsamic Rainbow Carrots

A colorful, flavorful side that’s as beautiful as it is nourishing. These carrots are roasted to bring out their natural sweetness and tossed in a simple balsamic glaze with a kick of garlic and herbs. Perfect for weeknight dinners or your next spring gathering!

Serves: 4

Ingredients:

• 1 lb baby rainbow carrots (or regular carrots, peeled and cut into sticks)

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 2 teaspoons fresh minced garlic

• ½ teaspoon Italian herb blend

• Dash onion powder

• Salt and black pepper, to taste

Directions:

1. Preheat your oven to 450°F and line a baking sheet with parchment paper for easy cleanup.

2. In a mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, pepper, and red pepper flakes.

3. Add the carrots to the bowl and toss until they’re well coated.

4. Spread the carrots out in a single layer on the prepared baking sheet.

5. Roast for 25–35 minutes, turning once halfway through, until the carrots are tender and have just a touch of golden caramelization.