Roasted Balsamic Carrots

Roasted Balsamic Carrots

To our family, raw carrots are hard to improve upon. They are by far our favorite veggie snack – the crunch, the sweetness, the shot of beta-carotene goodness. BUT there’s something about these roasted carrots that makes me crave them – is it the sweet balsamic vinegar? The fresh parsley and garlic? The chewy texture? I’ve come to believe it is the combo of all those amazing tastes that keeps me coming back to these. And they’re pretty simple to make! Mix up a sauce, put them in the oven and then eat!

Ingredients

  • To our family, raw carrots are hard to improve upon. They are by far our favorite veggie snack – the crunch, the sweetness, the shot of beta-carotene goodness. BUT there’s something about these roasted carrots that makes me crave them – is it the sweet balsamic vinegar? The fresh parsley and garlic? The chewy texture? I’ve come to believe it is the combo of all those amazing tastes that keeps me coming back to these. And they’re pretty simple to make! Mix up a sauce, put them in the oven and then eat!
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  • Ingredients
  • 6-8 long, skinny carrots
  • 2 tablespoons your fat of choice (coconut oil keeps it vegan; I used bacon grease, lard is also quite tasty)
  • 5 cloves garlic (about 2 tablespoons crushed and chopped fine)
  • 2 tablespoons fresh parsley, chopped (you could also use 2 teaspoons dried parsley instead of fresh)
  • 1 teaspoon dried thyme
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste (about 1/2 teaspoon salt, 1/4 teaspoon pepper)
  • Tools needed
Read the whole recipe on Nourishing Rainbows