Carrots, oh how I love carrots. Especially when they’re roasted on a baking sheet, either with a medley of vegetable friends or by themselves. This dressing is perfect for carrots but also great for potatoes, onions, asparagus and practically anything growing from the ground that you’d want to roast and eat.
Carrots are one of the vegetables I hope to grow in my garden this summer. I have some plans, but haven’t figured everything out yet. Luckily, my friend Twinkle has lots of posts about gardening like this one on companion plants, so I’ll be linking to her and following her blogs so that I can make sure I’m doing things right.
In the mean time, I’ll be buying my produce from the grocery store (and the Broad Ripple Farmer’s Market when it opens on May 4, yay!). This is one of the many recipes I am crafting up to enjoy vegetables in new ways. Pair this as a side to a juicy burger, a steak, or on top of a salad.
EDIT: Made these again on 11.25.13 and took a new photo. These carrots were purchased from the Carmel Winter Farmers Market and I loved how unique each one was…. and then I ate them.
Roasted Brown Sugar and Apple Cider Vinegar Carrots
- One bunch of carrots, peeled
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
Preheat the oven to 425 degrees.
Mix all of the ingredients together in a large bowl. Add the carrots and cover them thoroughly with the dressing.
Lay the dressed carrots on a baking sheet and cook for 10-15 minutes or until carrots are fork tender. This will depend on how thick your carrots are. Mine were fairly thin and didn’t take long at all.
Note – don’t just pour the dressing on the carrots on the baking sheet. The leftover dressing can burn in the oven, like it did in mine, and stink up your house. Dressing them separately and then putting the carrots on the baking sheet is your best option. Trust me