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