Wednesday, April 18, 2012

Balsamic Oven-Roasted Carrots

My new goal is to try to get Paul to like carrots.  So my first attempt was to bake them in the oven.  They turned out really good, and I honestly think Paul might be coming around...

1 lb Carrots, trimmed and peeled
1/2 Teaspoon of Nutmeg
2 Tablespoons of Balsamic Vinegar
2 Tablespoons of Extra Virgin Olive Oil
Coarse Sea Salt and Fresh Black Pepper

Preheat oven to 425 degrees.

Cut carrots into bite-size chunks and place on a baking sheet. 

Then top the carrots with the nutmeg first, followed by the balsamic vinegar, sea salt, black pepper and olive oil (the amounts are just a guide, feel free to use more making sure the carrots are well coated). 

Toss everything together with your hands, then spread the carrots in a single layer on the baking sheet.

Bake in the oven for approximately 25 minutes, until they are cooked through on the inside.


This recipe was originally posted on

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