Balsamic Roasted Carrots

roastedcarrots

If you still have a holiday potluck to attend, or need a lighter side dish for Christmas dinner, I suggest these Balsamic Roasted Carrots. I used to shy away from signing up for sides because I never knew what to make. Since I discovered these carrots, they’ve become my go-to! They’re delicious, healthy, cheap, and require almost no effort. WIN.

The “recipe” originally comes from here, but I think I got it from Ashley. There’s not much to it!

– Preheat the oven to 400 degrees. Spread out two pounds (i.e. two packages) of baby carrots on a large cookie sheet, jelly roll pan, or roasting pan. If you’re feeding a big crowd, of course you can add more carrots.

– Season the carrots (with whatever you’re in the mood for: salt and pepper, rosemary, etc.) and drizzle evenly with olive oil. Roast for 20 minutes.

– Remove the carrots from the oven and top with about 2 Tbsp of olive oil, 3 Tbsp of honey, and 1 teaspoon of balsamic vinegar. The amounts don’t have to be exact – I usually add more balsamic vinegar because I love it. Toss to make sure the carrots are coated pretty evenly. Return to the oven for about 5 more minutes.

– Transfer carrots to a Pyrex or serving dish. They can be made in advance and still taste great reheated!

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Just an FYI, I probably won’t be blogging quite as regularly over the next couple of weeks. I’ll still pop in, but want to take time to enjoy the holidays and some R&R. I imagine most bloggers are doing the same!

About Brenda W.

Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
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2 Responses to Balsamic Roasted Carrots

  1. Laura says:

    This would have been a good thing to have at Christmas dinner – maybe next year!

  2. Pingback: Recipe: Best Slow-Cooker Roast Beef Ever | Don't Stop Believing

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