Have you ever seen/eaten purple carrots? Aren’t they just the most beautiful vegetables you’ve ever seen? Especially once you slice them open 🙂
We decided to roast them with some balsamic vinegar for a easy side dish. Carrots are so lovely and sweet when roasted, and the balsamic vinegar balances them out beautifully. This side dish takes a little while to cook, but the active/hands-on time is minimal. People will think you worked a lot harder on them than you did! Furthermore, you’ll likely have all of the ingredients at home, making it easy to throw this together anytime.
Balsamic Roasted Carrots
- 4 carrots, sliced
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt & pepper
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place your carrots on the pan.
- Mix the olive oil, balsamic vinegar, and 4 turns of pepper from a grinder in a small bowl. Whisk together vigorously until well combined.
- Drizzle the mixture over top of the carrots. Roast in the oven for ~30 minutes.
- Add a smidge of salt before serving if desired. (Ally says yes. Selim says no. Decide for yourselves.)
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