"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Balsamic Roasted Carrots Recipe

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This recipe for Balsamic Roasted Carrots, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Holston
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots {cut into 3 inch julienned sticks}
2 tbsp. olive oil
1/4 tsp. salt
2 tbsp. balsamic vinegar

Directions:
Directions:
Preheat oven to 425. Toss carrots with oil & salt in a shallow roasting pan {1 inch deep}. Roast carrots in middle of oven stirring occasionally until golden brown & tender 25~30 minutes. Drizzle vinegar over carrots & shake pan, roast until most of the vinegar is evaporated, about 2 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A great flavor to ordinary carrots.

 

 

 

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