Roasted carrots with balsamic and arugula pesto is an healthy vegetarian salad. I love the sweet taste of the carrots glazed with balsamic vinegar paired the bitter of arugula. To obtain a perfect balance between these strong flavors a very good quality balsamic vinegar is mandatory, otherwise the taste will be too sour!
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- 1 Lb (450 g) baby carrots
- 1 cup pesto arugula (click here for the recipe)
- 4 tbsp extra virgin olive oil
- 8 tbsp balsamic vinegar
- to taste table salt
FIRST STEPS
Pre-heat the oven on 375° F.
Season baby carrots with 4 tbsp of olive oil, 4 tbsp of very good quality balsamic vinegar and salt as needed. Place the carrots on a baking tray lined with parchment paper. Bake 30 mins.
ROASTED CARROTS AND ARUGULA PESTO
When the carrots are done but not mushy, take them out of the oven. Toss the carrots with 4 tbsp of balsamic vinegar whey they are still very hot. Serve the roasted carrots hot, warm or at room temperature, paired with arugula pesto (click here to read the recipe).
TAKE A LOOK AT THIS
PESTO ARUGULA RECIPE for pasta and seasoning
PRINTABLE VERSION
- 1 Lb (450 g) baby carrots
- 1 cup pesto arugula (click here for the recipe)
- 4 tbsp extra virgin olive oil
- 8 tbsp balsamic vinegar
- to taste table salt
- FIRST STEPS
Pre-heat the oven on 375° F.
Season baby carrots with 4 tbsp of olive oil, 4 tbsp of very good quality balsamic vinegar and salt as needed. Place the carrots on a baking tray lined with parchment paper. Bake 30 mins. - ROASTED CARROTS AND ARUGULA PESTO
When the carrots are done but not mushy, take them out of the oven. Toss the carrots with 4 tbsp of balsamic vinegar whey they are still very hot. Serve the roasted carrots hot, warm or at room temperature, paired with arugula pesto (click here to read the recipe). 
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