Ah, root vegetables—the champions of winter.  Parsnips, turnips, potatoes, and carrots.  With a little extra prep, these champs go from frogs to princes in about 30 minutes.  Even if your carrots are more thick than thin, a few graceful top to bottom slices let them roast and char and caramelize for the same great flavor and crunch as the skinny sisters.  Once these are roasted and headed for the table, top them with a sprinkle of herbs or chopped nuts, some crumbled feta or blue cheese, or simply some flaky sea salt and pepper.

  • About 1 lb carrots, washed, peeled if desired—sliced the long way if thick
  • Olive oil
  • Salt
  • 1 tblsp maple syrup
  • 2 tblsp Balsamic vinegar

Spread carrots in a single layer on a rimmed baking sheet.  Add salt and a little oil and toss to coat well.  Roast for about 20 minutes in a 400’ oven until carrots are almost tender.  In the meantime, combine maple syrup, Balsamic vinegar and 1 tblsp of oil.  Remove almost cooked carrots from oven and toss on baking sheet with syrup mixture.  Return to oven—check after 5 minutes.  Carrots should be slightly browned and a little charred.  Enjoy!

The Kitchen Hive

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