Balsamic Roasted Heirloom Carrots
You can make this recipe with any ole’ carrots you want, or even parsnips, but I highly recommend some heirloom carrots if you can get your hands on them. They’re super pretty and extra delicious! For this recipe the amounts are approximate, I just toss everything together and add until the carrots look well-coated.
- 12 whole 12 whole 12 whole Carrots
- 2.5 Tbsp 2.5 Tbsp 2.5 Tbsp Extra Virgin Olive Oil, or Coconut Oil
- 2 Tbsp 2 Tbsp 2 Tbsp Balsamic Vinegar
- 2 tsp 2 tsp 2 tsp Herbs de Provence
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
- .25 tsp .25 tsp .25 tsp Black Pepper, ground
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350.
- Scrub carrots and cut the tops off, then cut in half lengthwise. Line a metal baking tray with foil, and put the carrots on the tray.
- Drizzle your oil of choice and the vinegar onto the carrots. Crush the herbs in your hand if the flakes are large, and sprinkle along with the salt and pepper onto the tray with the carrots. Toss to coat evenly.
- Pop into the oven and cook for 30 minutes, or until golden and slightly crispy on the edges.
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