Food Factor: Balsamic Roasted Carrots
by Ms. Natasha Haynes, MSU Extension Service
Video by Jonathan Parrish
Need a quick side dish? Tired of your usual preparation methods? Try these Balsamic Roasted Carrots for a budget-friendly, flavorful veggie that goes with almost any main dish!
Crew Review: We expected these to have a much bolder balsamic flavor, but the carrots were pretty mild! We also cut the carrots into smaller pieces than the recipe instructs to make them easier to eat. This should be a family-friendly alternative to traditional cooked carrots!
Balsamic Roasted Carrots
- 8 carrots, medium, quartered lengthwise (3-1/2 cups)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Wash hands with soap and water.
Gently rub carrots under cold running water.
Preheat oven to 450 degrees F. Line a roasting pan or baking sheet with foil.
In a bowl, combine all the ingredients and toss to coat.
Place carrots on the pan and roast for about 15 minutes, stirring occasionally until caramelized and slightly tender.
Thanks to Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation.
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