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Balsamic Roasted Carrots<br><br>
Category: Side Dishes<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
2 lbs. Carrots, cut into 2-inch long strips, or thin sticks<br><br>
2 tablespoons olive oil<br><br>
1 teaspoon Kosher salt<br><br>
1 tsp cracked pepper<br><br>
2 tablespoons balsamic vinegar<br><br><br><br>
Fresh chopped parsley as a garnish<br><br><br><br><br><br>
Preheat oven to 425 F.<br><br><br><br>
Toss carrots with oil and salt in a shallow roasting pan.<br><br><br><br>
Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 45 minutes.<br><br><br><br>
Drizzle vinegar over carrots and shake pan a few times.<br><br><br><br>
Roast carrots until most of vinegar is evaporated, about 2 minutes more. Sprinkle with a dash of cinnamon and some fresh chopped parsley.<br><br><br><br>
Serves 4.<br><br><br><br><br><br>
Additional comments:<br><br>
Insanely good and SO easy! Try substituting some parsnip and rutebaga for part of the carrots.
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