Carrots, Part 2 - FamilyEducation

Carrots, Part 2

March 11,2010
I must be on a carrot kick, because I have another carrot recipe for you this week. If yesterday’s Carrot Soup didn’t ring your bell, perhaps these Balsamic Glazed Carrots will be more up your alley. I love roasting vegetables. I have yet to find a vegetable, ok, except perhaps lettuce, that doesn’t benefit and taste fabulous roasted. Roast potatoes, roasted asparagus, roasted squash, even roasted brussel sprouts are some favorites. But these carrots are another good roasted vegetable to throw into the mix. The balsamic vinegar gives them a touch of sweetness, which enhances the natural sweetness of the carrots. Balsamic Glazed Carrots 1 pound carrots, peeled and sliced in ½ pieces 2 tablespoons olive oil, divided use 2 teaspoons balsamic vinegar salt and pepper to taste Preheat oven to 425 degrees. In a large cooking dish or jelly roll pan, toss the carrots and 1 tablespoon olive oil. Lay in a single layer and bake for 20-30 minutes, or until browned slightly and fork tender. Check your carrots every so often, as the size of the carrot pieces can alter the cooking time. Remove tray from oven and sprinkle with remaining olive oil, balsamic vinegar, salt and pepper. Serve immediately. Serves 6 as a side. SPC