We have a vegetable challenge in our house, in that cooking vegetables is a challenge because my wonderful husband has a very particular pallet when it comes to veggies. He likes broccoli, green beans, some root vegetables and salad, and can tolerate the occasional Brussels sprout. This is a challenge for me because I love vegetables and need to eat a lot of them. So, when I had a weekend to myself while he was out of town, I decided to make the most of it and eat a lot of veggies, as in a whole bag of carrots for dinner, kind of a lot. But you really can’t blame me, because these carrots are delicious!
Roasting is always such a great way to add flavor and get that perfect texture in almost any veggie, but honestly I am usually in too much of a hurry to bother and everything gets chopped up, put in a pan and sautéed. Not anymore. These beauties are worth the little extra time it takes them to cook because they are good!
The marinade combines with the spices gives these carrots a huge punch of flavor and they pair perfectly with beef or roasted chicken! I haven’t given them to my selective husband to try yet, but I have a sneaking suspicion even he would become a fan!
Do you have a favorite vegetable? Do you have any foods that are a challenge to serve at your house?
Honey Balsamic Roasted Carrots:
2 TBS olive oil
1 TBS Balsamic vinegar
1 TBS Honey
½ tsp Sea Salt
½ tsp Rosemary
½ tsp Garlic powder
Preheat your oven to 375 degrees. In a small bowl combine your olive oil, honey, vinegar and spices. Peel your carrots and lay them on a lined baking sheet (I use a SilPat) pour your marinade over the carrots and toss them on the baking sheet to coat. Sprinkle more herbs on the carrots as desired and bake for 35-45 minutes or until the carrots are tender.