Easy Roasted Carrots

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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
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Preheat the oven to 425 degrees.  Begin by slicing the carrots so they are roughly the same size.

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Slice onions into wedges and separate the pieces.

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Add the crushed garlic and toss with oil and vinegar.

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Season with cayenne, salt & pepper.

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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.

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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!!

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