Valleybrink Road | Recipes | Oven Roasted Carrots With White Balsamic Vinegar | Serves 4 1 large bunch of heirloom carrots, washed, stems removed (do not peel) 1 tablespoon finely chopped parsley leaves 1 tablespoon finely chopped chives good extra virgin olive oil 1/2 lemon good white balsamic vinegar pink salt.

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Oven Roasted Carrots With White Balsamic Vinegar
Steps
1
2
3
Description

Roasting vegetables has quickly become one of my go-to methods when making dinner.  It's super easy while still giving you a final product that is satisfying and delicious. This recipe for roasted carrots is elevated by finishing them off with a good white balsamic vinegar. The tang from the vinegar and the sweetness from the carrot are so addictive!

Get Started
Step 1

Preheat the oven to 425 degrees. In a large bowl, toss the carrots with just enough olive oil to coat. Season with salt and pepper and place them on a baking sheet. Roast until they start to brown and caramelize, about 25-30 minutes. Remove the cooked carrots from the oven.

Next Step
2
Step 2

Let them cool a little bit and then carefully place them back in the bowl. Sprinkle with parsley and chives. Drizzle the white balsamic vinegar and the juice from 1/2 a lemon over the carrots.

Next Step
3
Step 3

Very gently toss to coat. Careful not to break up the cooked carrots. Taste. Add more vinegar, pink salt, and black pepper as necessary. Serve warm or at room temperature. Enjoy!

Done!
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Ingredients
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Shopping List
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  • Serves 4
  • 1 large bunch of heirloom carrots, washed, stems removed (do not peel)
  • 1 tablespoon finely chopped parsley leaves
  • 1 tablespoon finely chopped chives
  • good extra virgin olive oil
  • 1/2 lemon
  • good white balsamic vinegar
  • pink salt freshly ground black pepper