It starts to be that time of year. Fresh vegetables start to appear. Carrots grown in the greenhouse over winter pop up and are ready to eat.
I wish I could say these were my carrots, but alas, we planted nothing for over winter in the greenhouse this year. These are local and fabulous.
I love roasting carrots; it really bring out their sweetness. Tossing them with balsamic and garlic … well, woweeeeee! I made these one night we had a bunch of people over. Another of those situations, where 4 turns into 6 which turns into 8 and finally stops the train at 10! Fortunately, the Dear One must have been Italian in a past life as he will always opt for erring on the side of too much food. Well, except these carrots. I made a 1 1/2 times this recipe and there wasn’t a single carrot left!
- 24 thin carrots, tops trimmed to 2 inches (or cut thicker ones in half)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped parsley leaves (additional shopped for garnish)
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place carrots in a single layer onto the prepared baking sheet.
NOTE: Some that seemed too wide I cut in half. Slender baby carrots would be perfect for this.
Mix next 7 ingredients in a bowl.
Pour over carrots and season with salt and pepper. Toss to coat all carrots.
Into oven and bake for 35-40 minutes, or until tender.
Serve immediately, garnish with chopped parsley.
Filed under: Carrots, Maine food blog, Recipe blog, recipes, Side dish, Vegan, Vegetarian | Tagged: Carrots, City Girl Big Woods, Maine Food, Maine food blog, Recipe blog, Recipes, Side dish, Vegan, Vegetarian | Leave a comment »