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Balsamic Roasted Carrots

Balsamic Roasted Carrots are the perfect side dish for your Thanksgiving meal! They're easy to make and loaded with flavor. Finished off with lemon ricotta.
Print Recipe
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Servings 4

Ingredients
  

  • For the carrots
  • 2 pounds baby carrots peeled and trimmed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko bread crumbs
  • 1/4 cup fresh parsley chopped

For the ricotta

  • 1 cup ricotta cheese
  • 2 tablespoons lemon juice
  • 1 garlic clove minced
  • pinch of salt
  • pinch of pepper

Instructions
 

  • Preheat oven to 375 degrees F.
  • Place the carrots on a baking sheet and toss around with the balsamic vinegar, olive oil, salt and pepper. Shake the pan to get the carrots in a single layer. Roast until charred and crispy, about 15 to 20 minutes. 5 minutes before the carrots are done, remove from the oven and top with the bread crumbs and parsley. Return to oven for remaining 5 minutes.
  • Meanwhile, in a small bowl, stir the ricotta, lemon juice, garlic, salt and pepper until evenly combined.
  • Serve the carrots warm with the ricotta on top or on the side for dipping.