I picked up some heirloom carrots at the market the other day. I did not realize that carrots originally were purple. How lovely is that? There are really too few purple vegetables! Finding these multicolored beauties made me want to treat them as simply and delicately as possible. No fast and furious stir-fry, no long roasting in a bath of stew. These starlets should not have to share the limelight with some B-list veggies, they are sexy enough to stand alone. Nothing more than a light coat of olive oil, a sprinkling of coarse sea salt and a dab of balsamic behind the ears and the girls were ready for center stage. For roasted veggies, or any other dish where balsamic is co-star, make sure you use a good quality aged balsamic vinegar. It’s worth it.
- Carrots, washed, and sliced in half lengthwise. No need to peel.
- Olive oil
- Balsamic vinegar, use the best quality you can afford
- 1-2 Tablespoons fresh thyme, chopped
- Kosher or sea salt
- Pre-heat broiler to high
- Lay carrots on a baking sheet or in a roasting pan. Coat or brush both sides lightly with olive oil.
- Roast on upper middle shelf, turning half-way, until carrots are crispy-tender. About 5-7 minutes depending on the thickness of your carrots.
- Remove to serving plater and drizzle Balsamic and sprinkle with fresh chopped thyme and sea salt.