Roasting carrots in the oven brings out their sweetness, which is enhanced further by a tangy balsamic and maple glaze. Serve these balsamic roasted carrots as an easy weeknight side dish.
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
2 tablespoons olive oil, divided
1 pound carrots, preferably multicolored, cut into 2-inch pieces
Preheat oven to 400°F. Whisk vinegar, maple syrup and 1 tablespoon of the oil in a small bowl; set aside.
Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a large, rimmed baking sheet.
Roast carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with 2 tablespoons toasted hazelnuts, if desired. Serve immediately.
