A savory spin on a traditional spring dish.
|1 ½ lbs carrots||3 Tbsp. balsamic vinegar|
|3 Tbsp. olive oil||2 Tbsp. brown sugar|
|Salt and pepper||Lemon juice|
|4 oz. feta cheese, crumbled|
1. Preheat oven to 400 °F. Cut carrots lengthwise into thin strips. Whisk together balsamic vinegar and olive oil. Add brown sugar.
2. Toss carrots in dressing and place on a lightly greased cookie sheet. Sprinkle with salt and pepper.
3. Bake 40 to 50 minutes, or until carrots are tender and browned, stirring every 15 minutes.
4. Transfer to a serving platter and gently toss with lemon juice and feta.
Serves 6 to 8.
Nutritional Information: Calories: 130; Fat: 8g; Cholesterol: 15mg; Sodium: 260mg; Total Carbohydrates: 12g; Dietary Fiber: 2g; Sugars: 8g; Protein: 3g.
From Hungry Is A Mighty Fine Sauce, By Shellie Rushing Tomlinson, with permission from Barbour Publishing. Photograph by Carey Eubanks Tomlinson.