These roasted carrots with candied pecan and goat cheese are a delicious and flavorful side dish for the fall and holiday season.
Roasted Potatoes, Onions, And Carrots With Brown Sugar And Balsamic Vinegar
The carrots are sweet and tender with lightly caramelized edges.
Recipe Summary Roasted Potatoes, Onions, And Carrots With Brown Sugar And Balsamic Vinegar
This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.Ingredients | Roasted Carrots Brown Sugar Garlic
6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
For even cooking make sure to cut vegetables into same-size pieces.
Info | Roasted Carrots Brown Sugar Garlic
prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
TAG : Roasted Potatoes, Onions, And Carrots With Brown Sugar And Balsamic Vinegar
