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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Winter Roasted Carrots Recipe

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This recipe for Winter Roasted Carrots is from Nina and Dave's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking Oil Spray
2 Lbs. Baby Carrots
4 Small Onions
5 Cloves Garlic
2 tbsp. Olive Oil
1 tsp. Dried Thyme
1/2 tsp. Salt
1/8 Tsp. Black Pepper
2 Tbsp. Balsamic Vinegar
Directions:
Directions:
Preheat oven to 475º. Spray an 11 x 13 inch roasting pan with cooking oil. Place carrots in pan. Peel onions and cut into quarters then quarter again and add to pan. Peel garlic and add to pan. Drizzle with olive oil and then sprinkle with thyme,salt and pepper. Stir and toss until vegetables are coated. Bake, uncovered about 12 minutes. Remove pan from oven and stir. Return pan to oven and bake 12 or so minutes more until carrots begin to brown and are tender.

Remove pan from oven and drizzle balsamic vinegar over vegetables. Stir and toss.
Number Of Servings:
Number Of Servings:
41/2 Cups
Personal Notes:
Personal Notes:
If at least 21/2 C. are leftover they can be used in the Roasted Carrot and Pumpkin Bisque

 

 

 

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