Side Dish
6-8 servings
10 minutes
20 minutes
Chef Ida Rodriguez
An easy side for week night meals, but also nice enough for gatherings.
2 pounds Baby French Carrots trimmed
1 tablespoon Olive Oil
1/2 teaspoon each Salt and Pepper
3 ounces Red Wine Vinegar
2 tablespoons Sugar
Toss carrots with olive oil season with salt and pepper. Place in baking dish.
Roast in pre-heated 425 degree oven for 15 minutes. Mix vinegar and sugar until dissolved.
Drizzle over carrots, stirring to coat carrots. Return to oven 5-8 minutes until carrots are tender.
Roasted Baby French carrots are colorful and bright, but consider rainbow colored baby carrots for special occasions - purple, red, orange, and yellow.
