Blackberry-Ginger Balsamic & Garlic Roasted Rainbow Carrots
As the carrots roast, their natural sugars caramelize, giving the veggie a deep, rich flavor that’s slightly sweet, pairing deliciously with the blackberry ginger balsamic. The blackberry adds another layer of sweetness that’s balanced by the ginger, as well as the garlic, whether you’re using our garlic oil or sliced garlic. Serves 4 to 6.
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.
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