A simple side dish that adds color and vitamins to your plate. I am not someone who eats carrots cooked. Over the years I have come to determine that there are certain vegetables I prefer raw. However every now and then it is nice to change things up. Roasting vegetables is simple and healthy and most likely you have all the ingredients on hand. When I roast vegetables or potatoes, I tend to simple use olive oil and seasonings, but I happened upon a variation of this recipe on Pinterest and was intrigued.
The original recipe called for baby carrots and though I find them convenient and nice, I have been purchasing whole carrots most recently so I took a guess and adapted the recipe for our needed servings.
Balsamic Roasted Carrots
5 whole carrots, peeled and sliced
1 Tbsp Balsamic Vinegar
Fresh Ground Pepper ) 1/4 -1/2 tsp.
Preheat oven to 450 degrees. I sliced the carrots in half and then into four quarters. Toss the carrots in olive oil and balsamic vinegar. Grind fresh pepper over the carrots. Roast for 20-25 minutes. Stirring once so as to ensure even roasting. You want the carrots to be slightly firm still but browned or caramelized from the vinegar.