Ingredients
- 1 pound carrots, or 3 to 4 cups baby carrots
- 2 to 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 tablespoon balsamic vinegar
- 2 to 3 garlic cloves, minced (1 heaping teaspoon)
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- Chopped fresh parsley (optional)
How to Make It
- Preheat the oven to 400°F. Line a large baking sheet with aluminum foil.
- Cut the carrots no larger than ½ inch thick and 4 inches long. (You can use baby carrots to make this step quicker.) Set the carrots on a paper towel to remove any excess moisture.
- Place the oil, vinegar, garlic, salt, and pepper in a large zip-top bag. Shake until combined. Add the carrots and shake until the carrots are evenly coated with the mixture.
- Spread the carrots in a single layer on the prepared pan. Bake for 25 to 30 minutes, tossing halfway through. The carrots will be lightly browned and fork-tender when done. Season with salt and pepper, and top with fresh parsley, if desired.
