Roasted Balsamic Carrots

On Saturday we had a Girl’s Night In! One of my favorite people was in town and I had a chance to cook for her! Her only request was for me to bake her some Chocolate Kaluha Brownies (which can be found on this site!). Well, not only did I make her the brownies, but we had vanilla bean ice cream, passion fruit sorbet, laid-out roasted chickens, carrots with balsamic, fresh garlic spinach and pan fried potatoes! PLUS, wine and liquor and friends a plenty!



Great fun...my face is still sore from all of the laughter and smiling that went on. I’m going to have to do better about taking pictures when there is a get together at the house...everybody has pictures but me! LOL...if you are my FB ‘friend’ you’ve already seen all of the pictures!

On to this week’s recipe!

A well roasted vegetable can do no wrong in my world. A little salt, a little pepper and a bit of olive oil and I am yours! These roasted carrots were no different. A note about how I choose carrots: I never by bagged carrots. I always choose carrots with bright, green tops and a little dirt about the vegetable. In my mind it is fresher *shrug* I’m extra that way! LOL This shouldn’t even count as a recipe because it is so easy but here goes:

Roasted Balsamic Carrots

What you need:
1-2 Bunches of carrots peeled and cut on the diagonal about a half inch to an inch thick
½ teaspoon each salt and pepper (or to taste)
1 tablespoon olive oil
1 tablespoon balsamic vinegar

What to do:
Preheat oven to 400 degrees
Place carrots in a medium sized bowl
Add salt, pepper, olive oil. Stir to coat
Pour carrots onto foil lined cookie sheet
Roast for 15-20 minutes or until edges of carrots begin to slightly brown
Remove carrots from roasting pan and into a serving dish and drizzle with balsamic and gently toss to coat


That’s it. Seriously, that is all!

Cook.Eat.Repeat.