Balsamic roasted carrots

Side dish today, June10, 2015
Awesome and pretty easy side dish for any kind of meat of fish
8 servings
  • 2 lbs. carrots, cut into 3 1/2- by 1/2-inch sticks
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 2 tablespoons balsamic vinegar
1) Toss carrots with oil and salt in a shallow roasting pan (1 inch deep).
Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
Drizzle vinegar over carrots and shake pan a few times.
Roast carrots until most of vinegar is evaporated, about 2 minutes more.

Nutritional notes:
Calories per serving 79.8

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