With the warmish weather these past few weeks I’ve been busy working in the garden rebuilding the squash and tomato beds and digging the last of my root crops. I’ve been trying out some new recipes, too. This one with carrots roasted in balsamic vinegar is good tasting and easy to make.
I grew a lot of carrots this year and harvested sixty pounds of good ones and at least thirty pounds of split and broken ones. The damaged ones get cooked into a mush for the chickens. The good carrots go into all sorts of meals and dishes. I’ve got about twenty pounds of sliced and shredded carrots in the freezer now that will probably last me a whole year. The shredded carrots will find their way into bean burgers, pasta sauce, and breads. The sliced ones will be side dishes or soup ingredients. But I set aside about fifteen pounds of whole carrots for roasting. I’ve got several recipes to try. This week I took three pounds of carrots to use in a recipe with balsamic vinegar and rosemary. Because these were full-grown Chantenay and Danvers carrots I only needed five of them.
3 lbs. carrots, peeled and cut into 1/2 inch wedges.
3/4 cup balsamic vinegar
2 Tbs. chopped dried rosemary (double if fresh)
6 large cloves minced garlic (I used about 1/4 cup but I love garlic)
3/4 tsp. paprika
3 Tbs. extra virgin olive oil
Coarse salt and freshly ground pepper to taste
Combine balsamic vinegar, olive oil, rosemary, garlic, paprika, salt and pepper in a bowl. Next, add carrots and stir them until they are coated. Spread the carrots and the other ingredients over a sheet of aluminum foil on a baking sheet and fold the foil to cover the carrots tightly. Roast for 60 minutes in an oven pre-heated to 380 degrees or until the carrots are tender. Serve warm and enjoy.