Carrots are the one vegetable that I did not especially love growing up.
I would eat them with some super-delicious ranch dip,
but other than that they hardly ever graced my plate.
So as an adult I have tried to cook foods that I rarely ate as a child into our meals.
I have now decided, as an adult, that I absolutely love cooked carrots!
I really wish that kids would just take our word for it and try the foods that we rave about.
They miss out on so much, kind of like me with carrots
(brussel sprouts and sweet potatoes fall into this category too).
I especially love roasted carrots.
Honey Balsamic Roasted Carrots
2 bunches of small carrots
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
Heat oven to 400 degrees. In a small baking dish place prepared carrots. Coat the carrots with the olive oil. Place in the oven and roast for 35-40 minutes or until the carrots start to soften. In a small bowl, mix the honey and balsamic vinegar together. Pour the mixture over the carrots and continue to roast for 10-15 minutes. Make sure to baste the carrots with the mixture at least once while cooking.
Serve the carrots with the honey balsamic sauce.