Carrots are always on my menu for Rosh Hashanah dinner.
This recipe, the one I'm serving this year, is so easy. And you can set it up ahead -- peel and cut the carrots 2-3 days before you have to cook them, and store them in a plastic bag in the fridge.
This dish will go with practically any main course you might serve for dinner.
Roasted Carrots with Balsamic Vinegar and Chives
- 1 pound carrots
- 2 tablespoons olive oil
- kosher salt to taste
- pinch cayenne pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh chives
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the carrots and cut them lengthwise in half or quarters, depending on thickness. Place the carrots on the baking sheet. Pour the olive oil over the carrots and toss to coat them completely. Sprinkle with kosher salt and a pinch of cayenne. Roast the carrots, stirring occasionally, for 10 minutes. Pour the Balsamic vinegar over the carrots, toss and bake for another 8-10 minutes or until they are tender. Sprinkle with chives and serve.
Makes 4 servings