Carrots are a pretty typical dish on the Easter table, so we wanted to find a way to change it up a bit. Our local grocery store started offering these packages of rainbow baby carrots, and we thought these would add the perfect pop of color to the meal. Since these carrots are already peeled, this dish pretty much makes itself, and they look (and taste) amazing!
Roasted carrots are full of flavor, and they don’t require a lot of effort. If you want to change up the flavor a bit, you can add different vinegars. You can use a basic balsamic, but there are also great flavored vinegars, like mango or raspberry. I love these packaged carrots, but if you can’t find these at your local store, just use regular carrots, and peel and roast whole.
Balsamic Roasted Carrots
Ingredients:
- 2 lb. Carrots
- 3 Tbsp. Olive Oil
- 1 Tbsp. Balsamic Vinegar
- Salt and Pepper to taste
Instructions:
- Pre-heat oven to 400º.
- Line a rimmed baking sheet with aluminum foil, and drizzle with olive oil.
- Add carrots to baking sheet, and toss to coat with oil.
- Add vinegar to the carrots.
- Roast in the oven for 30 minutes.
- Season with salt and pepper to taste.
- 2 lb. Carrots
- 3 Tbsp. Olive Oil
- 1 Tbsp. Balsamic Vinegar
- Salt and Pepper to taste
- Pre-heat oven to 400º.
- Line a rimmed baking sheet with aluminum foil, and drizzle with olive oil.
- Add carrots to baking sheet, and toss to coat with oil.
- Add vinegar to the carrots.
- Roast in the oven for 30 minutes.
- Season with salt and pepper to taste.
Ooh, the colored carrots are so pretty and festive! I bet they taste amazing, too–I love balsamic vinegar on vegetables.
Yumm. Those look gorgeous.
Pretty and delicious!! My kinda carrot :D
I adore roasted root veggies AND balsamic vinegar! Thanks for sharing!
This looks so awesome that I’ve put it on my menu plan for the week. :)
They’re delicious! Let us know if you like them!