Blackberry-Ginger Balsamic & Garlic Roasted Rainbow Carrots
Roasting carrots allows for the natural sugars to caramelize, making them sweeter and delicious when served alongside proteins, such as roasted chicken, lamb or even Easter ham.
You can use regular carrots too, but look for carrots with tops as you can use the greens for garnish.
Our blackberry-ginger infused balsamic is a customer favorite for it’s sweetness with a touch of herbaceous ginger. It’s well-balanced and great with cheeses, too. It also makes a fun to mix up a cocktail similar to a Bramble, a gin-based cocktail made famous in London in the 1980s. Instead of using simple syrup and crème de mure, a blackberry liqueur, we use our blackberry ginger balsamic, which has all the flavor and sweetness needed to create this drink. Check out our recipe for a blackberry-ginger bramble!
For other uses for the blackberry-ginger infused balsamic, check out our blackberry-ginger infused balsamic recipe roundup!
Blackberry-Ginger Balsamic & Garlic Roasted Rainbow Carrots
Ingredients
Ingredients:
- 2 bunches rainbow carrots with tops
- 1 Tbsp Sigona’s garlic olive oil or 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil + 1 to 2 cloves garlic, thinly sliced
- 2 tbsp Sigona’s blackberry-ginger balsamic
- Coarse salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with foil.
- Wash carrots and pat dry. Remove tops from carrots; chop a couple tablespoons worth of the greens and set aside. Slice larger carrots in half lengthwise so they’re all about the same thickness. Place carrots on the baking sheet.
- In a bowl, whisk together the balsamic and oil. Drizzle mixture over the carrots, season with salt and pepper (and garlic, if using sliced) and toss to coat well. Spread carrots out in a single layer and roast in the oven for about 30 minutes, tossing carrots half way through. They’re cooked with they’re slightly browned along the edges and the carrots softened but still have a slightly crisp center.
- Transfer to a serving dish and finish with a sprinkling of coarse salt and chopped carrot greens.
