OVEN ROASTED CARROTS WITH WHITE BALSAMIC VINEGAR
Roasting vegetables has quickly become one of my go-to methods when making dinner. It is super easy while still giving you a final product that is satisfying and delicious. This recipe for roasted carrots is elevated by finishing them off with a good white balsamic vinegar. The tang from the vinegar and the sweetness from the carrot are addictive. I look for small, multicolored carrots from the farmers market. Remove the stem, give them a rinse, and they are ready to go!
1 large bunch of heirloom carrots, washed, stems removed (do not peel)
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives
good extra virgin olive oil
good white balsamic vinegar
freshly ground black pepper
In a large bowl, toss the carrots with just enough olive oil to coat. Season with salt and pepper and place them on a baking sheet. Roast until they start to brown and caramelize, about 20-25 minutes.
Remove the cooked carrots from the oven. Let them cool a little bit and then carefully place them back in the bowl. Sprinkle with parsley and chives. Drizzle the white balsamic vinegar and the juice from 1/2 a lemon over the carrots. Very gently toss to coat. Careful not to break up the cooked carrots. Taste. Add more vinegar, pink salt, and black pepper as necessary.
Serve warm or at room temperature.