Tuscan-Style Roasted Carrots #vegetarian #healthyrecipe

All that's needed is five minutes to prepare these carrots for cooking – basically hurl the carrots with additional virgin olive oil, garlic cloves, salt, and pepper. Spread the carrots onto a metal sheet container with some cut lemon – and cook for around 45 minutes.

When the carrots leave the broiler, place the sheet dish on your stove top – at that point pour some balsamic vinegar over the carrots and warmth until the vinegar vanishes and begins to caramelize.

These addictively-great Tuscan-Style Roasted Carrots are the genuine sign of Tuscan cooking – straightforward fixings with awesome flavor!

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INGREDIENTS

• 2 pounds baby carrots (or sliced carrots if baby carrots are not available)
• 4-5 large garlic cloves, peeled and left whole
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ cup extra virgin olive oil
• 2 whole lemons, each sliced into four thick slices
• 1/3 cup balsamic vinegar

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. In a large bowl, toss carrots with the garlic, salt, pepper and oil. Pour out onto a sheet pan or roasting pan, lay lemon slices over carrots and place in preheated oven.
3. Roast for 20 minutes, flip, turn pan and roast for 20 more or until tender.
4. Place pan over two burners and turn heat to medium high.
5. Add vinegar and scrape up pan bottom. Once vinegar evaporates, maybe 4-5 minutes, remove from heat and pour into a serving dish and enjoy.

For more detail : bit.ly/2Eg3uuc

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