Roasted Baby-Cut Carrots with Coffee-Balsamic Drizzle

Bought a bag of baby carrots? Don't know what to do with them? Try this simple dish. The Roasted Baby-Cut Carrots with Coffee-Balsamic Drizzle will instantly turn you into a carrot lover!

Makes 6 Servings

Hands-On Time:

Total Time:

Ingredients

Directions

Preheat oven to 400°. Line a sheet pan with Berkley Jensen Foil

In a large bowl, toss carrots with olive oil. Arrange in a single layer on prepared pan and season with salt and pepper

Roast carrots until fork tender, about 25 to 30 min. Set aside and let cool to room temperature

While carrots roast, bring the coffee, vinegar, honey and orange peel to a boil over medium-high heat in a medium sauce pan

Continue boiling until mixture is thick and syrupy, about 8 to 10 min. Discard orange peel and set aside to cool

Arrange roasted carrots on a platter and drizzle with glaze. Garnish with goat cheese crumbles and toasted walnuts. Serve immediately