Roasted Baby Carrot with Feta and Spiced Beet Vinegar
Rainbow baby carrots with their lush green tops are definitely a show stopper in the grocery aisle. Even if you had no intention of buying carrots, these somehow just pull you in. It's like a bouquet of flowers sitting their between the beet greens and kale. They are just too beautiful to pass up.
Ingredients:
2 small bunches of tri color rainbow baby carrots
Crumbled Feta
1/2 Tbs Fresh Rosemary chopped
1/2 Tbs Fresh Thyme leaves (sprigs removed)
Fresh Parsley chopped
Olive Oil
Salt Pepper
Wozz! Spiced Beet Vinegar
Preheat oven to 400 degrees.
Cut green tops off baby carrots, leaving approx 1 1/2 inches of top. Wash, scrub and pat dry. (you can peel them if you prefer) If your carrots are large, you can cut them in half, mine were small so I kept them all whole.
In a large bowl toss baby carrots with a good drizzle of olive oil, a good couple drizzles of spiced beet vinegar (enough to really coat them), add your chopped rosemary, thyme, salt and pepper and toss again. (leave your parsley for garnish)
Add carrots to baking dish and roast for approx 35 minutes until they start to caramelize and are tender (you can prod with a fork) Flip one time, or just give the pan a good shake halfway through roasting.
Remove from oven. Toss with a little extra drizzle of Wozz! spiced beet vinegar, add crumbled feta over top (as much as you like) and finish with a garnish of fresh chopped parsley. Serve.
