The kids decided to leave the roasted potatoes alone for a day and instead asked me to try roasted carrots. So that’s what we did this afternoon.
In the pan above, which was a clean pan until we drizzled balsamic vinegar and avocado oil over the carrots and then rolled the carrots around in the oil and vinegar mixture.
After that we added some spice; a shake of paprika, garlic powder, salt and then a hearty grind of pepper corns.
I slid the pan of carrots into the oven for 45 minutes at 375°.
Then we feasted. Once again, partially because the kids were involved in making the food, they loved the roasted carrots and ate them all up. In fact, I really wish I had more of them because the kids liked them so much. And as any parent knows, if your kid likes a vegetable, you don’t want to spoil that magical moment.
Although not as quick to make as I would have liked, the roasted carrots were easy to make.