# Components:
→ Vegetables
01 - 1 1/2 pounds carrots, peeled and cut into sticks or left whole if thin
→ Glaze
02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons balsamic vinegar
04 - 2 tablespoons olive oil
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Herbs & Garnish
08 - 2 teaspoons fresh thyme leaves, plus extra for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the peeled and cut carrots in a large mixing bowl.
03 - In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, Dijon mustard, sea salt, and black pepper until fully combined.
04 - Pour the glaze over the carrots and toss well to ensure even coating.
05 - Spread the glazed carrots in a single layer on the prepared baking sheet.
06 - Sprinkle fresh thyme leaves evenly over the carrots.
07 - Roast for 25 to 30 minutes, turning once halfway, until the carrots are tender and golden brown.
08 - Transfer the roasted carrots to a serving platter, drizzle with pan juices, and garnish with additional thyme if desired.
