You have already selected this recipe on this date
pound Carrot, peeled
cup Extra Virgin Olive Oil
tsp Kosher Salt, to taste
tsp Black Pepper, to taste
cup Balsamic Vinegar
bunch Fresh Parsley Leaves
1.Preheat oven to 375°. On a large baking sheet, drizzle carrots with oil, then season with salt and pepper. Toss until combined and bake until carrots are tender, 38 to 40 minutes.
2.Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool slightly.
3.Drizzle carrots with balsamic glaze and garnish with parsley. Serve warm.