Roasted Carrots in a Balsamic Vinaigrette

Roasted Carrots in a Balsamic VinaigretteI love carrots but usually eat them raw. I decided to try roasting them and I am so glad I did. I roasted them with salt and olive oil first, then toss them in a simple balsamic vinaigrette. The organic carrots are really sweet as well as the balsamic vinegar so I didn’t add any honey or sugar to the recipe. We all loved these carrots. They were perfectly roasted and the sauce was excellent. I am looking forward to trying other recipes using roasted carrots.

  • 4-5 large carrots, cleaned and peeled, cut into small sticks
  • 2 tbsp of balsamic vinegar
  • 2 tbsp + 1 tsp of olive oil (divided)
  • 1/2 tsp of Dijon mustard
  • 1 small clove of garlic, minced
  • Sea salt to taste

Roasted Carrots in a Balsamic VinaigrettePreheat the oven to 425 degrees. Peel and cut carrots into sticks. Toss the carrot sticks in 1 teaspoon of olive oil then season with sea salt to taste. Place on a glass dish coated with olive oil cooking spray. Roast in the oven until golden brown, 20-25 minutes.

Roasted Carrots in a Balsamic VinaigretteWhile the carrots are cooking, combine the balsamic vinegar, remainder of the olive oil, Dijon and garlic in a small bowl. Mix thoroughly with a whisk. Once you remove the carrots from the oven, pour the vinaigrette directly in the roasting pan and stir, making sure to coat all carrots evenly. Enjoy.

  Pin It

One Response to “Roasted Carrots in a Balsamic Vinaigrette”

  1. 1

    What is YOUR favorite veggie? | arlingtonfarms — December 10, 2012 @ 8:01 am

    […] For the Love of Cooking ยป Roasted Carrots in a Balsamic Vinaigrette. […]

Leave a Comment