Roasted Balsamic Carrots

It’s the middle of winter, and vegetables are completely predictable. I do miss summer tomatoes & peppers, but winter is full of great roasting veggies. This makes meal prep A BREEZE.

Normally, I’m a sucker for winter squash, beets, and even turnips. But the other day, I was wandering through Reading Terminal Market and spied some beautiful organic rainbow carrots at Iovine Brothers Produce Market. I brought them home and decided I didn’t want to just cut them up and dip them in Ranch…

During my meal prep, I cut up the carrots and roasted them. I tossed together some basic ingredients I always have in my pantry, and threw them into the oven. Super easy! The carrots came out fantastic, and they are so colorful, they’ll brighten up any winter plate.

Enjoy!

Roasted Balsamic Carrots

Makes approximately 4 Servings.

Ingredients:

1 lb Carrots, cut into similar sizes for roasting

2 T olive or avocado oil

3 T balsamic vinegar

1/2 T Dried Rosemary

Salt & Pepper

Instructions:

Preheat oven to 375 F.

Cut carrots into similar sized pieces.

Place carrots in a single layer in a large baking pan.

Mix together the oil, balsamic vinegar, rosemary, salt & pepper.

Brush oil and vinegar mixture on carrots, coating as much as possible.

Bake for 15 minutes. Turn carrots and coat with remaining dressing.

Bake for an additional 20 minutes.

Remove from oven & serve.

Notes:

* You can mix up the herbs you add to the carrots. If you prefer thyme over rosemary, that’s just fine!

* This post may contain a few affiliate links which means if you use them to purchase products, I may get a small percentage of the purchase price. I appreciate when you do purchase through my links as this helps me keep my website up & running.