Carrots make a great yet simple side. Here’s another quick and easy recipe to compliment your steak, lamb, chicken or pork.
Carrots, peeled if desired
2 tablespoons olive oil
2 tablespoons balsamic vinegar (good quality)
Dash of coarse sea salt
Preheat oven to 400º F.
Rinse carrots and pat dry.
Place the carrots inside large glass bowel.
Pour the Balsamic and Olive Oil mix over top off the carrots. Toss the carrots until evenly coated.
Place the carrots evenly over tray.
Place in oven and roast them for about 30 to 40 minutes.
Flip carrots halfway through, 15-20 minutes.
Remove from oven. Transfer to a bowl. Sprinkle with coarse sea salt and parsley.
Cut carrots down the center if thick enough to speed up cooking time.