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Rainbow Balsamic Carrots

Easy and healthy side dish with balsamic, parsley and rosemary flavours. Vegan and gluten free
Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish

Ingredients
  

  • 1.5 pounds rainbow carrots (tops and tips removed, washed)
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 pinch pink salt & pepper
  • 1 teaspoon parsley
  • 1 teaspoon rosemary

Instructions
 

  • Preheat oven to 400 degree F.
  • Line a baking sheet with parchment paper.Wash the carrots, trim tops and tips, and set aside to dry for 10 minutes.
  • In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking. Do not use aluminum bowls, it doesn't play well with acidic ingredients.
  • Once those two ingredients are mixed, put carrots in the bowl. Toss the carrots until well coated. Pour them onto the cookie sheet.
  • Sprinkle with pink salt, pepper rosemary and parsley.
  • Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. Flip half way through.Remove from oven.
Keyword carrots