We served it with roasted salmon, but it would go beautifully with any fish, chicken, or beef. Leftovers reheat nicely. I used one of our quarter-sheet roasting pans from King Arthur, which I raved about in our chat Around the Kitchen Table on new kitchen tools and gadgets.
Roasted vegetables. So yummy, so easy. Put them on your New Year’s resolutions list!
Wishing you all the best – and tastiest – in 2024!
Watch for the cover reveal for To Err is Cumin, the 8th Spice Shop Mystery, in my newsletter on January 14 and on Dru's Book Musing on January 16! Available for pre-order now.
Balsamic Glazed Carrots
1 pound baby carrots (or regular carrots, halved and cut in 3-4" pieces)
2 tablespoons olive oil
½ teaspoon kosher salt
2 tablespoons balsamic vinegar
parsley or other fresh herbs (optional garnish)
Heat oven to 400 degrees. In a shallow baking pan, toss the carrots, olive oil, and salt. Roast 20 minutes, until tender, giving the pan an occasional shake or stir.
Take the pan out of the oven and drizzle with the balsamic vinegar, giving it a good stir to coat the carrots evenly. Roast another 5-10 minutes until carrots are tender and glazed.
Serves 4 as a side dish.
BETWEEN A WOK AND A DEAD PLACE: A Spice Shop Mystery (Seventh St. Books, in paper, ebook, and audio)
Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest book is Between a Wok and a Dead Place, the 7th Spice Shop mystery.
A past president of Sisters in Crime and national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Thank you for the simple and easy recipe. Love that you changing the amounts is easy making it a great way to fix for just two.
ReplyDeleteCan't wait for the opportunity to read BETWEEN A WOK AND A DEAD PLACE, which is on my TBR list. Know it will be amazing because your books always are.
2clowns at arkansas dot net
You're right, Kay -- the original recipe called for a 2# bag of carrots, and I thought that would have us eating them until NEXT year, so I cut it all in half, and we still had plenty of leftovers.
DeleteMy friend who is an excellent cook (I
ReplyDeleteam not) does something similar with Brussels sprouts and it's amazing. Thank you for another option in my toolkit! /Lee
Ah, the poor sprout -- much aligned and all it needs is a little TLC! Enjoy!
DeleteThank you for the recipe, Leslie. I'm going to try it with both carrots and, as one reader suggested, Brussel sprouts.
ReplyDeleteRoasting really brings out the natural sweetness -- so tasty. Enjoy!
Deletehappy New year to you
ReplyDeleteAnd to you!
DeleteBalsamic vinegar is rather wonderful. It adds a tang with a touch of sweetness.
ReplyDeletePerfect.
I'll admit, this bottle had been languishing in the back of the cabinet, not used much recently, but it's now strained and decanted and on the kitchen counter, ready for duty!
DeleteOMG, I have spent the morning wondering what vegie to make for dinner tonight. I just found my answer. Thanks and Happy New Year!
ReplyDeleteWonderful! Enjoy -- and happy new year to you!
Delete