In honor of the ever expanding rabbit population in my yard I decided to pick up these adorable little heirloom carrots at the farmer’s market last weekend. I know what you’re thinking, rabbits, carrots, how cliche, but I mean I couldn’t resist how cute they were! The carrots I mean…well then again the rabbits are, too. I think a huge part of what I love about food blogging is finding new and inspiring ingredients. This is what makes me passionate about creating new recipes to share. Even if it’s an ingredient I’ve used a hundred times before seeing it in a new light often inspires me to try new things. Cooking and baking is all about experimenting and your willingness to think outside of the box. Sometimes I become overwhelmed with my own ideas and finding inspiration through the most random things is all that I need, in this case, a bottle of balsamic vinegar I had in my cabinet and a freshly cut bag of colorful baby carrots. Simple yet combined with a passion for food I created a delicious little side that I’m proud to share.

  
Balsamic Roasted Carrots

Gluten-free/Paleo/Vegan/Nut-free

Cook time: 30 minutes

• 1 lb organic baby heirloom carrots (any type of carrot will work just cut into smaller pieces if using larger ones)
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• Sea sat
• Dried parsley

1. Preheat oven to 400F and lightly spray a baking sheet.
2. Wash and pat carrots dry. I prefer to leave them unpeeled as I like the texture and flavor. Remove stems/leaves if any.
3. Add carrots to a large mixing bowl.
4. In a smaller bowl, vigorously whisk the oil and vinegar until well combined. Pour mixture over carrots and toss to evenly coat.
5. Place carrots, spaced apart, onto baking sheet. This will allow for even cooking.
6. Bake for 30 minutes or until desired doneness.
7. Sprinkle with salt and parsley before serving.