Carrots in various hues make a glorious presentation.
Ingredients
- 12 carrots, scrubbed or peeled and trimmed as needed
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar of Modena, plus more for drizzling
- Maldon sea salt flakes
Directions
Preheat the oven to 425°F. Line a rimmed sheet pan with heat-resistant parchment paper. Add the carrots in a row and toss well with the olive oil, then sprinkle on the salt and pepper. Roast for 30 minutes, rotating the pan after 15 minutes. Drizzle on the balsamic and roast for another 10 minutes or until the balsamic caramelizes. The tip of a knife should easily pierce the carrots; if needed, roast for another 5 minutes. Transfer to a large serving platter, drizzle with more olive oil and vinegar as desired, and sprinkle on a few Maldon flakes.
Serves 12