I’m not sure what took me so long, but I’ve just started using Hungry Harvest. Hungry Harvest rescues produce that would normally go to waste, packages them up in different box options, and delivers it to your doorstep. Each box is customizable, so if you don’t like something in it, you can opt for another product through their website before delivery. There are also add-ons, like eggs, crushed tomatoes, or other fruits/vegetables.
To be honest, I don’t really see an issue with any of the produce I received. Apparently, reasons include that the produce is too big, too small, has some discoloring, are oddly shaped, or there were just too many in the crop. For example, the carrots I used for this post were “randomly sized and have some curve to them.” They still taste the same to me!
Anyways, I am loving having veggies delivered to my house and am experimenting with some new sides to add to my rotation. These carrots are inspired by a dish at a local Italian restaurant in South Philly: Ristorante Pesto. After ordering, they bring out a nice bruschetta plate as well as these awesome balsamic marinated carrots that I couldn’t get enough of! They serve theirs cold as an appetizer, but the below recipe for Balsamic Honey Roasted Carrots can be served either hot or cold.
Note: This is not a sponsored post, but if you’d like to try Hungry Harvest, feel free to use my referral link to sign up. You’ll receive $5 off your first order. I will also receive a credit when you receive your first delivery.
Ingredients: (serves 2, multiply as needed)
- 8 oz carrots, washed and peeled
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey (or agave to make vegan)
- 1/2 teaspoon ground cinnamon
- pinch of salt and pepper
- fresh parsley, chopped, for garnish
Preheat your oven to 400 degrees F. Spray a cookie sheet with cooking spray. Add the carrots to the cookie sheet.
Add the olive oil, balsamic vinegar, honey, cinnamon, salt and pepper to a small jar. Add the lid and shake until fully combined.
Drizzle over the carrots, tossing the carrots to coat in the mixture.
Add the carrots to your preheated oven and roast for 30 minutes.
Remove from the oven and either serve hot or let cool. Garnish with chopped parsley before serving.
Super easy, right? The carrots are slightly sweet, slightly tangy, and have a nice warming flavor from the cinnamon.
I prefer these cold; they work great as a snack on their own, or dipped into some hummus. If serving hot, they are a tasty side to any dinner!
Ingredients
- 8 oz carrots, washed and peeled
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey (or agave to make vegan)
- 1/2 teaspoon ground cinnamon
- pinch of salt and pepper
- fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400 degrees F. Spray a cookie sheet with cooking spray. Add the carrots to the cookie sheet.
- Add the olive oil, balsamic vinegar, honey, cinnamon, salt and pepper to a small jar. Add the lid and shake until fully combined.
- Drizzle over the carrots, tossing the carrots to coat in the mixture.
- Add the carrots to your preheated oven and roast for 30 minutes.
- Remove from the oven and either serve hot or let cool. Garnish with chopped parsley before serving.
