For those of you who don’t live in Canada, you might not know that we already have had our Thanksgiving this year. It was nearly a month ago now and it just occurred to me that I never shared the new recipe I tried for it. I didn’t cook a whole big meal this year, what with my daughter in the UK, but her in-laws did invite me for dinner. I decided to bring along a side dish and wanted something a bit different from the typical glazed carrots I usually do. Don’t get me wrong – my Cola Carrots are delicious but I just wanted to mix things up a bit. These balsamic carrots were really tasty and I think they’d be especially good alongside a pot roast!
Simply mix together 1/4 cup olive oil, 2 T. balsamic vinegar, and some salt and pepper. Using half of this mixture, toss 16 oz of carrots in it and place on a non-stick baking sheet (you want the kind that has “edges” on it so the oil mixture doesn’t spill everywhere). If you don’t have a non-stick sheet, just be sure to cover the one you use with aluminum foil and spray it with cooking spray.
Roast the carrots in a 450 F degree oven for 10 minutes. Drizzle on the rest of the oil and vinegar mixture and give the carrots a good stir. Place back in the oven for another 10-15 minutes, until done. That’s it – delicious! To change up the flavour a little, try some herbs and spices such as some rosemary, thyme, or basil. You can sweeten these up slightly with the addition of a bit of brown sugar or honey – not too much though! Try adding in some other veggies (and increasing the oil-vinegar amount to compensate) such as potatoes.
It’s a super quick and easy side dish idea that’s perfect for every day dinners or to balance out those elaborate holiday menus.
Jenn @youpinspireme says
Hmmm… I might actually have to try these! As a fam, we’re not entirely keen on cooked carrots – but these look very, very tempting!!
This is an easy and sounds like a delish recipe! I’m going to try it for dinner tomorrow night!
April Farley says
I am sorry that I am late wishing you a Happy Thanksgiving. I do hope you had a wonderful celebration even though your daughter was not able to be with you for the festivities.
As the head cook for our large family I have learned that the simple recipes always taste best.I appreciate you sharing these carrots with us. I will try this recipe out within the next few days and if it is a hit, like I suspect it will be, I will serve them on our American Thanksgiving.