Balsamic Glazed Carrots with Chimichurri

Balsamic Glazed Carrots with Carrot Top Chimichurri is an easy and beautiful side dish. The roasted carrots sizzle in a maple balsamic glaze and the tops make a bright and tangy chimichurri.

Carrots with tops Maple syrup Balsamic vinegar Olive oil Cinnamon Cayenne Salt and pepper Feta cheese

Carrot tops Oregano Parsley Garlic Green onions Orange juice & zest Red pepper flakes Balsamic vinegar Olive oil

Whisk together the maple syrup, balsamic vinegar, olive oil, cinnamon, cayenne, salt, and pepper.

Pour the balsamic glaze over the carrots and toss so the carrots are completed coated in the glaze.

Roast until fork tender, for 25-35 minutes, turning them every ten minutes.

Make the chimichurri. Chop carrot tops, oregano, parsley, and garlic in a food processor. Add the green onions and chop.

Add orange juice and zest, red pepper flakes, balsamic vinegar, and olive oil to the chopped herbs. Stir until well combined.

Serve the roasted carrots with the chimichurri and a sprinkle of feta. Enjoy!

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