Food The Bite:

Valleybrink Road’s Oven Roasted Carrots

Barrett Prendergast
Valleybrink Road’s Oven Roasted Carrots

I first encountered the lovely Barrett Prendergast of Valleybrink Road at a garden party I was co-hosting with Jenni Kayne at the home of Shiva Rose in LA. I was immediately struck by her beauty as she moved about in the kitchen with such grace – evoking a calm and confident demeanor. To say I was smitten as she chopped and prepped our meal would be an understatement! #SWOON. Valleybrink Road is a boutique catering company that was clearly born from a soulful passion for  creating local, seasonal, and simple meals that are as beautiful as they are delish.

Valleybrink Road’s Oven Roasted Carrots
Valleybrink Road’s Oven Roasted Carrots

I find myself continually inspired by the food that Barrett creates and I am honored that she agreed to share her swoon-worthy recipes on The Bite. Dive into her swoony oven roasted carrot recipe here… More to come!

Oven Roasted Carrots with White Balsamic Vinegar

Barrett Prendergast


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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