Fantastic Fall Side Dish–Roasted Carrots

I have made these a lot this year and they are always a big hit and no matter how much I make, we never have much, if any, leftover.

For this batch, I peeled 3 lbs of carrots and cut them on the bias about 1/4″ thick.

Then I made the glaze.

For this many carrots, I mixed 1/4 cup each of balsamic glaze and walnut oil, 2 tsp thyme leaves, and about 1 1/4 tsp smoke salt. I whisked them together until thick and mixed with the carrots until they were thoroughly coated. I roasted them at 425 degrees for 25 minutes.

These work well to do ahead, and then reheat in the microwave if oven space is at a premium. Absolutely delicious!