Shopping at farmer’s markets is such a treat, and in my city there are at least 3 that run year round–including my go-to, Dufferin Grove. I spotted these heirloom carrots last week, and I decided that I really didn’t eat enough carrots these days. Especially delicious, sweet, organic heirloom carrots! You can make this recipe with any ole’ carrots you want, or even parsnips, but I highly recommend some heirloom carrots if you can get your hands on them. They’re super pretty and extra delicious! For this recipe the amounts are approximate, I just toss everything together and add until the carrots look well-coated.
Balsamic Roasted Heirloom Carrots
- 12 Medium Heirloom Carrots
- 2 1/2 Tbsp Olive Oil or Melted Coconut Oil
- 2 Tbsp Balsamic Vinegar
- 2 Tsp Mixed Herbs or Herbes du Province
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
Preheat oven to 350. Scrub carrots and cut the tops off, then cut in half lengthwise. Line a metal baking tray with foil, and put the carrots on the tray.
Drizzle your oil of choice and the vinegar onto the carrots. Crush the herbs in your hand if the flakes are large, and sprinkle along with the salt and pepper onto the tray with the carrots. Toss to coat evenly.
Pop into the oven and cook for 30 minutes, or until golden and slightly crispy on the edges.