I like veggie recipes that are simple, quick and easy but still yummy and help the star dish shine.
Last night, our star was roast and mashed potatoes. A nice rib-sticking meal for my birthday boy. Some people like to cook their roast, potato and carrots in one dish.
I like my roast with mashed potatoes and a cozy hole for some savory beef au jus. Au no jus didn't!
Au yes, I did.
That was so corny ... and here you thought I was going to talk about carrots.
That was corny, too. I will now attempt to focus on the post at hand.
So, even though I prefer my roast with mashed potatoes, I don't know if there's a more perfect veggie side for a roast than carrots, and this carrot recipe is simple but jazzy. It's savory with a hint of sweetness and will have you kicking those canned carrots to the curb.
The best part about this recipe, there's no washing and peeling since you use baby carrots for the recipe. You literally opened the bag of pre-washed veggies and dump them onto a cooking sheet. You do a little drizzle (no measuring needed), one good toss during the cooking process and have an amazing side of carrots that's neither overly crunchy or soggy.
Honey Balsamic Roasted Carrots
1 bag of baby carrots
- Place carrots on a cookie sheet and toss them with olive oil and seasoning of your choice (I used salt, pepper and garlic powder).
- Roast for about 20 minutes in a 400 degree oven.
- Remove carrots and drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey and about 1 tablespoon of balsamic vinegar.
- Put them back into the over for about 5 minutes.
- Serve immediately.