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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!
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.
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.