Friday, May 25, 2012

Roasted Honey/Balsamic Carrots

Last night I was making meatloaf & rosemary potato bread for dinner, and was trying to come up with a vegetable to serve with it.  I remembered a carrot recipe I found a few weeks ago on Pinterest, and I had all the ingredients for it.  So, the background here is that I normally HATE carrots.  I couldn't eat a raw carrot if you paid me. 

So I made these carrots (they were really easy to throw together)- and not only did I tolerate them, I actually liked them!  I was shocked!  I know that most vegetables tend to be tastier roasted, and these are no exception.  The honey & balsamic vinegar adds great flavor, too.  This is a recipe I KNOW I will make again!  Enjoy!

Recipe Source: Here

(I didn't bother taking a picture, because I was doubtful that I would like them- of course I was wrong, so next time I'll take one!  In the meantime, here's the picture from the original source)

Roasted Honey/Balsamic Carrots
Printable version here

1 pound baby carrots
Olive oil
Salt & pepper
1/2 tsp. balsamic vinegar

1. Preheat oven to 400º.  Put carrots in a baking dish (I used an 11x7 glass dish) and drizzle with olive oil; stir.  (You want enough oil so they're all covered, but not so they're soaked.) Sprinkle with salt and pepper and stir one more time.

2. Bake for 20 minutes.  Remove from oven, drizzle with honey (about 1-2 tablespoons, but I didn't bother measuring) and add 1/2 tsp. balsamic vinegar.  Stir.  Bake for 5 more minutes, until softened but still a little crisp.

Why I love it? It's super easy to make, it's healthy, and it actually tastes good! :)

No comments:

Post a Comment