Margarita's Party Recipes

Christmas Eve Dinner - 2004



Roasted Carrots with Balsamic Vinegar

I wanted some roasted root vegetables to go with the prime rib I was serving, but the only vegetables all my guests liked were carrots. This recipe was very simple and quick to make and also proved popular. Rather than following the exact proportions of the recipe I used one carrot per guest and winged the rest of the ingredients.


Roasted Carrots with Balsamic Vinegar

Ingredients

  • 1 carrot per guest
  • olive oil
  • dash of salt
  • balsamic vinegar

    Preparation

    Preheat oven to 425 F.

    Cut the carrots into 3 " by " sticks. Toss them with a little bit of olive oil and a dash of salt. Put them in a baking sheet and roast until golden and tender, about 30 minutes. Drizzle vinegar over the carrots and return to the oven for about 2 more minutes, until most of the oil has evaporated. Serve.

    Adapted from a recipe at Epicurious.com


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