Attempting to live a more sustainable lifestyle.

Balsamic Roasted Carrots March 6, 2011

Filed under: Vegetable — theboxexperiment @ 6:31 pm
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These make a nice side, if and only if you enjoy balsamic. JEM really dislikes balsamic but as a good sport he tried them…and still didn’t like them. I used 1 of the monster carrots from this weeks box and it made more than enough for two people, so I’m stuck eating double the carrot but definitely enjoying them.


  • 1 monster carrot (or several normal sized ones)
  • 2 tbls balsamic vinegar
  • EVOO: 2 tbls + enough to coat the carrots pre-roasting, divided
  • 1 tsp Dijon mustard
  • 1 tsp garlic, minced
  • salt to taste


  1. Pre-heat oven to 425*.
  2. Peel and slice the carrot into 2 inch sticks.
  3. Drizzle EVOO over the carrots.
  4. Sea salt to taste.
  5. Roast in oven for about 20 mins.
  6. While the carrots are roasting: combine balsamic vinegar, olive oil, Dijon and garlic. Whisk together in a small bowl.
  7. When carrots are done, remove from oven and pour vinaigrette over carrots, make sure to coat evenly.
  8. Enjoy.