This is the dish for you if you (a) don’t cook or (b) don’t have time to cook. Literally all you do is wash carrots, dress them up the tiniest bit, and cook them until they’re perfectly toasty — they even tell you when they’re done because the kitchen will start smelling like roasty veg goodness.
I don’t have much else to say about this one, as this is the third recipe post of the day.
OH, actually one thing - I made these for the first time last passover and they were a hit…also super easy to double, triple, or quadruple this recipe.
Ingredients // Pantry items:
1 bunch of heirloom carrots
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves of garlic - minced (omit if Low FODMAP)
Salt and pepper to taste
Parsley - chopped - for topping
Preheat oven to 400F
Mix oil, vinegar, salt, and pepper in a bowl
Place carrots on a roasting tray or pan - cover with oil mixture - sprinkle with garlic if using
Pop the pan in the oven for approximately 30-40 minutes — dependent on size of carrots
Top carrots with parsley before serving
Enjoy with literally anything. If you have leftovers, pop them in a vitamix with bone broth and any other leftover veg for a quick roasted vitamix veg soup.