To go along with my fabulous Summer Herb Pesto Rice, I made Balsamic Roasted Carrots. Insanely easy recipe. Fabulous flavor!
Balsamic Roasted Carrots (Serves 2)
Recipe from All Recipes
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1 (8 oz.) package baby carrots
2 Tbsp. balsamic vinegar
1. Preheat oven to 425 degrees. Line a 9x13 baking pan with aluminum foil.
2. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. Pour the carrots into the prepared baking pan.
3. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
After my son’s basketball playoff game (they won!), we went to Tio Leo’s for dinner. I ordered the taco salad and drowned it in salsa and hot sauce. Before drowning:
This morning’s breakfast:
I took my daughter to camp, went to Trader Joe’s. Next up was my son’s haircut then lunch at Sushiya.
El Fuego Roll, Tuna, Yellowtail and Salmon Sushi:
Plate of happiness.
Tonight we are going to my son’s second playoff game followed by the Chargers preseason game vs. the Dallas Cowboys. Football season is back!!!!
What are your favorite vegetables to roast?