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.
- Olive oil
- Kosher salt
- 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.