11.17.14

Spicy Balsamic Roasted French Carrots

IMG_4156

Ingredients:

  • 4 bunches of Orange French Baby Carrots
  • 2 Bunches of Maroon French Baby Carrots
  • 2 Bunches of White French Baby Carrots
  • 3-4 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. crushed black pepper
  • 1/2 tsp. crushed red pepper
  • 2 tbsp. Balsamic Vinegar (We love Olivier Brand from William Sonoma)

Method:

1. Cut off the green tops of all of the carrots, leaving just about of 1/4 inch of the green tip on. We also trimmed the tip of the carrots that were really skinny.  Scrub and clean carrots thoroughly.

IMG_4143

2. Preheat oven to 400 degrees.

3. On a large cooking sheet place a big sheet of parchment paper and arrange the carrots evenly across.  Drizzle about 3-4 tbsp. of olive oil and toss until evenly coated. Add 1 teaspoon of salt, 1 teaspoon of crushed black pepper, 1/2 tsp. crushed red pepper and about 2 tbsp. of Olivier balsamic vinegar then toss.

4. Bake in oven for 25-30 minutes and the carrots are very tender when you stab them with a fork. ENJOY!

IMG_4158

You Might Also Like