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Balsamic Roasted Carrots on plate with parsley garnish

Balsamic Roasted Carrots








  • 1 pound baby (or regular) carrots, peeled
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon sunflower seeds
  • 3 tablespoons fresh thyme


  1. Preheat the oven to 400 degrees F.
  2. On a baking pan, mix the carrots with the extra virgin olive oil, half of the balsamic vinegar, salt, and pepper.
  3. Roast for 15 minutes in the preheated oven.
  4. Take out the carrots, shake the pan to move the carrots then add the remaining balsamic vinegar and the sunflower seeds
  5. Roast for another 5 minutes or until they are tender.



Garnish with the fresh thyme.

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