Food and the City: Balsamic Roasted Carrots

September 16, 2015

Balsamic Roasted Carrots


What says "fall" more than roasting up some delicious root vegetables? I feel like once the leaves start changing, and the temperatures cool, everyone jumps at the opportunity to put their ovens on and start roasting things.

I had my oven off pretty much all summer, because I couldn't bare to add any more heat than we were already experiencing. It was 70 degrees here the other day, and the first thing I thought about when I woke up were these balsamic roasted carrots.


I saw a picture circulating on Pinterest over the summer about roasted carrots, and I couldn't wait until the time felt right to give them a try. I never saved the pin, and have no idea what that recipe even entailed, so I just went with what I know: balsamic.

It worked out.


Balsamic Roasted Carrots

1 bunch carrots (I originally had 10, but lol, I ate one)
3/4 cup balsamic vinegar 
1/3 cup olive oil
1 teaspoon garlic powder
parsley + sea salt for garnish

Preheat your oven to 400. Wash and pat dry your carrots, then transfer them to a bowl and set aside. Add your balsamic vinegar to a small bowl, and slowly whisk in the olive oil and garlic powder until all of the ingredients are combined. Pour mixture over carrots and let them marinate for 20 minutes.

Line a baking sheet with tin foil and lay down the carrots in a single layer. Bake for 40 minutes to an hour, depending on your desired "doneness." Garnish with sea salt and parsley and enjoy!