Sunday, May 13, 2012

Balsamic & Honey Roasted Carrots

Oh my goodness was this good! I saw this recipe on facebook on the When the Dinner Bell Rings page. I knew right away it was something I wanted to try.  We are having some good produce coming from our garden and I am trying new ways to cook some veggies that I normally just steam. These are two thumbs up!

Balsamic & Honey Roasted Carrots
It really couldn't be any easier and I only made one addition.
Preheat oven to 400F. Put the carrots on a cookie sheet and drizzle with olive oil - the recipe said mist, I drizzled!, season with salt and pepper. Toss them up a bit right on the sheet to make sure they are all seasoned. Roast for about 20 minutes. In a bowl mix 2 tablespoons honey and 1 tablespoon balsamic vinegar. Toss the hot carrots in the bowl to coat them with the honey and vinegar mixture. Dump them back on the baking sheet and sprinkle with chopped parsley ( my addition). Return to the oven for 5 more minutes. Enjoy!

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