Balsamic roasted carrots even a carrot hater (that's me) can love
Oh come on, I know I'm not the only one. There's something seriously, hugely, wholly unappetizing about cooked carrots. Mushy, baby food-y, and with that hint of sweetness that makes you turn your nose because you were expecting savory--I rarely ever touch cooked carrots. (Raw carrots are 'ok', especially if there's hummus).
But as I was flipping through Ina Garten's 54">Back to Basics, there was something beautiful and lovely about the simplicity of her roasted carrot and parsnip recipe that just begged me to try it (minus the parsnips...I only had leftover carrots to use up).
And with a few modifications, this turned out to be a STUNNER. More like sweet potatoes than carrots, my only regret is that I made too little (didn't want to make too much of something I was betting on, at best, mildly liking).
Try 'em--they're a breeze to prepare, so they're perfect for entertaining.
(and yes, the picture is blurry--forgive me, I was far more focused on getting back to eating these babies tonight!)
Balsamic Roasted Carrots
adapted from Ina's recipe on The Food Network and Gourmet
12 carrots, preferably fresh from the farmer's market
3 tablespoons of extra virgin olive oil
1 teaspoon of celtic sea salt (or kosher salt)
1/2 teaspoon of freshly ground pepper
1/4 teaspoon dried oregano
big pinch of dried rosemary
1 tablesppon of good balsamic vinegar
Preheat oven to 400F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big). Toss them in a bowl with the olive oil, salt, pepper, oregano and rosemary. Transfer to a sheet pan in 1 layer and roast in the middle rack oven for 20 minutes, until browned and tender. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more.
Enjoy!
