The Bardic Chef: Recipe – Roasted Carrots

Well, if my party has only brought me back carrots, then… I must do what I can with them. I wonder how many soups, breads, and side dishes I can make before my patrons turn orange? … we’ll find out soon.


  • 2 lbs of small carrots
  • ½ cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 sliced and wedged lemons
  • 5 peeled cloves of garlic
  • 2 tsp salt
  • 1 tsp black pepper


In a bowl combine all ingredients sans the vinegar and lemons, tossing the carrots well to coat. Pour all of this onto a roasting pan, with the lemons laid out on top. Cook in a 400-degree oven for 20 minutes, taking it out to flip everything around, and cook for an additional 20 minutes. Move the baking pan to the stove top, placing over the burners there, and add the vinegar, scraping everything off the pan. When vinegar is gone, serve.