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Le duo érable et vinaigre balsamique assure une caramélisation optimale, en plus de fournir une vague de saveur bien équilibrée. Bref, c’est un contorno parfait pour les festins de Pâques et l’à-côté tout indiqué pour égayer pas mal tous vos repas printaniers.
Sides

Maple-Balsamic Roasted Rainbow Carrots

Le duo érable et vinaigre balsamique assure une caramélisation optimale, en plus de fournir une vague de saveur bien équilibrée. Bref, c’est un contorno parfait pour les festins de Pâques et l’à-côté tout indiqué pour égayer pas mal tous vos repas printaniers.

Add some colour and flavour to your meals this spring with this quick and easy carrot side dish. You can use any variety, but the rainbow-hued Nantes really will brighten up your day! We’ve long believed the Italy-Quebec fusion is a force to be reckoned with, but this recipe is irrefutable proof! The maple and balsamic vinegar duo ensures the carrots are caramelized to perfection while also introducing a delicious, balanced, sweet flavour. It’s the perfect contorno for your Easter feast and a perfect everyday side dish.

Preparation 10 min
Cooking time 25 min
Portions 10 - 12

Ingredients

Preparation

  1. Preheat the oven to 425 °F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, place the carrots, olive oil, maple syrup, balsamic vinegar, garlic, salt, pepper, and thyme. Toss to coat.
  4. Spread the carrots on the prepared baking sheet and roast in the oven for 25 minutes.
  5. Serve warm or at room temperature.
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