Roasted Glazed Carrots

Need a nice little side for Thanksgiving, Christmas or just Tuesday? I got you. These glazed carrots are wonderfully seasoned with a touch of sweetness and special enough for company.

Roasted Glazed Carrots
By Chef Kendra Nguyen
Serves 4

1 pound of carrots, washed, peeled and cut into 2-3 inch pieces
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 1/2 teaspoons brown sugar
1/4 teaspoon sea salt

Preheat your oven to 350 degrees Fahrenheit. Add carrots to a sauce pan and cover with water. Bring carrots to a boil over medium heat and cook them until they’re just becoming soft. 8-10 minutes. Drain carrots, move carrots into bowl. Add olive oil, balsamic vingegar, brown sugar and sea salt to the bowl and stir everything together well.

Line a baking sheet with parchment paper and add the carrots in a one layer on the baking sheet, pour remaining balsamic liquid over carrots. Bake the carrots for 30-40 minutes. Enjoy.