Recipes Sides:

Oven Roasted Carrots

Barrett Prendergast
Oven Roasted Carrots


Serves four.
1 large bunch of heirloom carrots, washed, stems removed (do not peel)
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives
good extra virgin olive oil
1/2 lemon
good white balsamic vinegar
pink salt
freshly ground black pepper

The Prep

Preheat the oven to 425 degrees.

In a large bowl, toss the carrots with just enough olive oil to coat. Season with salt and pepper and place them on a baking sheet. Roast until they start to brown and caramelize, about 20-25 minutes.

Remove the cooked carrots from the oven. Let them cool a little bit and then carefully place them back in the bowl.

Sprinkle with parsley and chives. Drizzle the white balsamic vinegar and the juice from 1/2 a lemon over the carrots. Very gently toss to coat. Careful not to break up the cooked carrots.

Taste. Add more vinegar, pink salt, and black pepper as necessary.

Serve warm or at room temperature.

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