Recipe: Roasted Carrots with Balsamic Vinegar and Mint

9 Dec

This is a free-form sort of recipe because it doesn’t have specific measurements, but that shouldn’t be cause for panic. No matter how much or how little I drizzle or sprinkle or adjust the various ingredients, I’ve never gone wrong with this dish (because short of burning them, how can anyone really go wrong with roasted carrots?).

This dish is a standard part of our Thanksgiving line up, but these carrots are a nice accompaniment to any roast meal. The hot carrots absorb the balsamic vinegar, resulting in a mellow, layered flavor that is heightened by the mint. Another plus: this dish can be served at room temperature, which means you can get it ready ahead of time and move on to more urgent tasks. For Thanksgiving, I use a 5 lb. bag of carrots. If you aren’t cooking for 12+guests, use 6 large carrots and go from there.

Roasted Carrots with Balsamic Vinegar and Mint

carrots
olive oil
salt and pepper
balsamic vinegar
dried mint flakes

Preparation
1. Trim and peel carrots, cut each carrot in half horizontally, and then cut each half in half lengthwise. You should now have four carrot pieces. Cut each of those pieces lengthwise into thirds (or halves or quarters depending on the thickness of the carrot) — you want to end up with carrot sticks.
2. Preheat the oven to 350 degrees. Spray a large baking sheet with cooking spray.
3. Put the carrot sticks in a large bowl, drizzle with enough olive oil to coat the carrots well (they should be glistening), sprinkle some salt and pepper on top, toss to mix, then spread the carrots on the baking sheet in a single layer. Bake 30 minutes or so, turning once, until the carrots are soft and browned around the edges. Remove the baking sheet from the oven.
4. While the carrots are still on the baking sheet and still hot, drizzle some balsamic vinegar over the top, sprinkle with mint flakes, mix together gently, and let rest for a few minutes. Taste a carrot and adjust the seasonings as needed (you may want more salt, pepper, or a dash more vinegar.)
5. Serve warm or at room temperature. (Note: If making the day before, let carrots cool, refrigerate them, and bring to room temperature before serving.)

Adapted from Australian Gourmet magazine.

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