Oddly enough, in spite of it being SUMMER IN PHOENIX (just a tad hot!) I am on a roasting spree!
Roasting is one of my favorite techniques to add beautiful caramelized flavor to veggies... in summer i roast em, and then serve them cold... sooo good!!!
These heirloom carrots blend beautifully with balsamic dressing, both develop depth of flavor and sweetness in the oven, so easy, simple ingredients and mostly hands free oven time.
You can absolutely use regular carrots, heirloom carrots are not only beautiful, but an easy way to eat your colors, orange, yellow and purple :)

equipment needed: 12" non stick pan

difficulty level: easy

prep time: 7 minutes

cook time: 30 minutes

what you need:

for carrots:

  • 1 bunch heirloom carrots, or any carrots with their leafy greens still attached. the green tops attached is an indication of freshness, as roasting concentrates flavors, you want young carrots that will tend to be slightly sweeter.
  • 1/2 lb shallots, peeled, and cut each shallot into quarters lengthwise if large, into halves if smaller. I am referring not to green shallots. shallots looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic, they taste somewhat like a common onion, but have a milder flavor.
  • 1 tbsp oil, divided in 2
  • 1/4 tsp salt
  • cooking oil spray

for balsamic dressing:

  • 3 tbsp balsamic vinegar
  • 1/4 tsp stevia powder
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • freshly ground black peppers
  • the leaves of 2 thyme sprigs (just 2 single sprigs, as thyme can be very powerful).

what to do:

for balsamic dressing:

  • mix all dressing ingredients, whisk with a fork, set aside

for carrots:

  • preheat oven to 425 degrees
  • line a large baking sheet with foil, spray liberally with oil
  • cut carrot tops, leaving a "stub". cut each carrot in half lengthwise or into quarters if larger.
  • place carrots on greased baking sheet, drizzle with 1/2 tbsp oil, toss around with your hands to evenly coat carrots, spread carrots in single layer, spray with cooking oil.
  • place carrots into oven for 15 minutes
  • preheat 12" non stick pan on medium high, spray with cooking oil, add shallots and remaining tbsp oil, mix well, reduce heat slightly, saute for 15 minutes
  • add balsamic dressing to shallots, cook 1 minutes, remove from heat and set aside.
  • remove carrots from oven at the 15 minute mark, add shallots and balsamic, mix well.
  • return to oven for 5 more minutes at 425 degrees
  • reduce heat to 350 cook 10 minutes more
  • remove from oven and enjoy!

as i mentioned above, i LOVE eating these cold, you can chop them up and add them to a fresh salad, or just snack away!! These will disappear QUICKLY ;) i do recommend making a double batch