Easy Roasted Carrots
Do you have a couple of "no thinking" dishes you make without looking at a recipe--even remotely? Tacos, Red Mac & Cheese, and Cornbread are some of my default dishes. However in the veggie category, I tend to use a standard roasting technique most of the time, especially in the winter.
In fact, I made this dish for a friend recently, and she asked my for the recipe. I had to stop and think through what I do. It's beyond easy and super tasty. Here's all you need:
- 1 lb carrots
- 1 sweet onion (Vidalia)
- 2-3 garlic cloves
- 2 Tablespoons Olive Oil
- 1 Tablespoon Balsamic Vinegar
- A dash of cayenne pepper
- Salt & Pepper to taste
Preheat the oven to 425 degrees. Begin by slicing the carrots so they are roughly the same size.
Slice onions into wedges and separate the pieces.
Add the crushed garlic and toss with oil and vinegar.
Season with cayenne, salt & pepper.
Spread in a single layer on a baking sheet. Roast for 30-45 minutes or until the carrots are browned and easily pierced with a fork.
Remove from the oven and adjust seasoning.
I LOVE making a double recipe and eating these as snacks during the day! MUCH better than raw carrots!!