Recipe and Photos by Laura Lee Imhoff, a former JBG employee turned Jane of All Trades. Learn more about Laura and see all of her wonderful projects on here on her blog.

Balsamic Roasted Red Carrots & Onions

I have a confession… I’ve never made a recipe just because I liked the color of something so much. I don’t know why but I wanted to see what this blank canvas of a white plate would look like with the purples, reds, and magenta of these carrots, onions, and pomegranates.  That being said, if you’re looking for an easy, healthy side to stick to your New Year’s resolutions, this definitely covers all the bases.

Ingredients:

• 1 bunch JBG red carrots, cut lengthwise
• 1 red onion, sliced
• 1 tablespoon of oil (I use avocado oil, but olive oil works)
• 3 tablespoons balsamic vinegar (2 to roast, 1 after)
• Salt and pepper to taste
• 2 tablespoons JBG parsley, minced
• Pomegranate seeds for garnish, optional

Directions:

• Preheat oven at 425ºF
• Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet
• Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through
• Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar
• Garnish with parsley and pomegranate seeds
• Enjoy!

Note: I highly recommend using a high-quality balsamic vinegar.  It makes all the difference in the world as far as flavor.