So simple to make yet so complex in flavour. Baby carrots drizzled in balsamic vinegar, the roasted in the oven and sprinkled with parsley and coarse salt.
This one is a family favourite. My family loves this recipe. We’re such suckers for roasted vegetables. I think it’s because we all have a sweet tooth, and roasting brings out the natural sweetness of vegetables.
This is something I make often when we have roast beef or roast chicken. It just goes perfectly with either of those dishes. It’s also really good with pork tenderloin.
I am a carrot fanatic. It’s one of my favourite vegetable. It ranks in the top 3, along with corn and broccoli. Cauliflower usually ranks pretty high too. And radishes. Okay so the top 5 are Carrots, Corn, Broccoli, Cauliflower and Radishes. Likely in that order. Depending on my craving any particular day.
During corn season all bets are off though. Then all other vegetables become invisible to me. I wear corn blinders. I can’t help it. We live in the corn Capital of Canada. Well, not exactly in it. But close to it. Okay so not close to it, about a 20 to 30 minute drive from it. If you’re wondering where the best corn in Canada comes from I state with certainty that place is Leamington, Ontario. It has something to do with the soil at Point Pelee. True story. Take a tour of Point Pelee and they will explain it all to you. Take 12,847 tours with the kids’ school functions and you can recite the tour speech verbatim. The joys of being a serious “volunteer mama”. I know so many random things about so many places.
Places like Leamington, Ontario. Where they grow the best corn. The best carrots. The best tomatoes. I just wish it was more tropical here so they grew them year round. That would be the downside to living here. The snow, always the snow. Thank goodness I can still find baby carrots at Costco. Have I ever told you how much I love Costco? Almost as much as corn. And baby carrots.
Places to stalk Cravings of a Lunatic!
- 681 grams (1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (good quality)
- Dash of coarse salt
- Dash of pepper if desired (we dislike it)
- Dried or fresh parsley
- Preheat oven to 400 degree F.
- Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
- Rinse your carrots and pat dry.
- In a medium sized glass bowl (or large if double batching) place the carrots inside.
- In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
- Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
- Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
- Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley.
- Serve with a big old Vitamin A loving smile!
Don’t you just love carrots? Look at these beauties. I could eat them every day, all day long. And often do.
I hope you get a chance to try these out. Adjust the cooking time depending on how much bite you like left in them once they are cooked. I like mine pretty soft so I tend to cook mine on the longer side. I make these for holidays. They will show up on our Easter table and Thanksgiving table. Family tradition, it’s a good thing. Just like these Balsamic Roasted Baby Carrots.
Other Side Dish Recipes:
Other great carrot recipes from the web:
Balsamic Roasted Carrots by Crumb
Roasted Baby Carrots Recipe by Simply Recipes
Roasted Baby Carrots with Madeira Orange Glaze by Magnolia Days
Toodles and smoochies! xx