As more people move towards vegetable-friendly eating, carrots have fallen back in vogue. Roasted in olive oil, they’re also a crowd-pleaser for the caramelized sweetness acquired during cooking. Kick your traditional recipe up a notch with the punchy sweet and sour flavor of fig-based balsamic vinegar.
Gourmet Upgrade: Fig Balsamic Vinegar
Tip: If you don’t like the flavor of fig, swap in basic balsamic vinegar or go super-luxe with an aged version from Modena.
Wine Pairing: The 667 Pinot Noir from Noble Vines is a silky, full-bodied wine, making it a good match to the sweet character of balsamic and carrots. Bing cherry, juicy plum and delicate hints of soft, toasty oak round out the profile.
- 1 pound carrots, peeled
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh thyme, chopped
- 1/4 cup Fig Balsamic Vinegar
- 1/4 cup honey
- 3 sprigs fresh parsley, chopped for garnish
Preheat oven to 375 degrees. On a large baking sheet, drizzle carrots with oil, season with salt and pepper, and toss to coat. Bake until tender, about 40 minutes, turning once halfway through. Meanwhile, prepare balsamic glaze. In a saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, about 15 minutes, or until thick and syrupy. Let cool slightly. Drizzle carrots with balsamic glaze and garnish with parsley.