Roasted Baby Carrots with a Balsamic Glaze

Creating new side dishes for weekend dinners is aways fun, and I was so pleased to come across these gorgeous baby carrots. I prefer loose carrots to those seemingly perfect, bagged ones that aren’t good for the body. If loose baby carrots are not available, substitute regular-sized carrots split in half lengthwise, with two more cuts for three equal pieces.

  • Carrots
  • Olive oil
  • Kosher salt
  • Pepper
  • 1-2 Tbs Balsamic vinegar (high quality)

Toss the carrots in a glug of olive oil, kosher salt and pepper. In a single layer on a sheet pan, bake at 375-400 until done. (Between 10-20 minutes depending on your oven. Make sure they are cooked, but not mushy. I prefer mine on the crunchy side.) Place in a hot cast iron pan on the stove and drizzle with balsamic. Start with about a tablespoon and coat well, stirring until till nicely glazed. Taste and see if you need more balsamic. I added another tablespoon to mine.

Note that all balsamic vinegars are not equal. Some are stronger, mine is a little sweeter. This dish calls for a high quality balsamic. I like healthful cooking on the Whole30, Paleo-ish side and one condiment that is crucial is a high quality balsamic. You use it sparingly, so it lasts awhile, but it can enhance the flavor of many dishes so it’s worth the investment.

2 Comments

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  1. This is one of my favorite side dishes! This looks like a delicious new way to prepare them.

    Liked by 1 person

    • I’m always looking for ways to make weeknight cooking a little elevated. This is easy, delicious and you don’t need perfect carrots to do it. I always buy my carrots in bunches rather than in those little packs – I’m frightened by what they must do to them.

      Liked by 1 person

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