Weekend Kitchen: Balsamic Glazed Roasted Carrots

This past weekend I did some Fall clean-up in the garden and harvested this whole bunch of carrots.  I waited all summer for these carrots!  I planted them from seed in early June, and boy, they took a long time to grow.  They were delicious though, so I guess they were worth the wait.

Balsamic Glazed Roasted Carrots

- 1.5 - 2 lbs of carrots; cleaned and trimmed to equal size; if preferred

- 1/2 c. balsamic vinegar

- 1/2 c. extra virgin olive oil

- 1/2 teaspoon ground black pepper

- 1/4 teaspoon salt

- 1/2 tablespoon fresh parsley; minced (use dried if you don't have fresh on hand)

- sea salt, for garmish

1.  Preheat oven to 400 degrees.  Add balsamic and 1/4 teaspoon salt and 1/2 teaspoon pepper to a small glass bowl.  Gradually add olive oil while whisking vigorously.  Continue whisking until mixture is combined and emulsified.

2.  Place carrots in large glass bowl.  Pour balsamic mixture over carrots and stir to coat all sides of carrots.  Place carrots on a baking sheet lined with parchment paper in a single layer.  Place in oven and roast for 40-45 minutes, or until carrots are soft.  Roasting time will depend on the size of your carrots, so check often.  Turn once while cooking.

3.  Remove from oven and top with parsley and sea salt, if desired.  Place on serving dish and enjoy!

{ Recipe adapted from this one on Cravings of a Lunatic }

Right before going into the oven:

And, here they are, fresh out of the oven:

These really were delicious.  Wouldn't they be a delicious side dish for Thanksgiving? Speaking of Thanksgiving, Can you believe this is the last week of October?!  Wow, this year has just flown by.  

Hope you are having a wonderful week!