Pinterest FAIL ~ Balsamic Roasted Carrots

 

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I’m trying something new today, being completely open about a recipe I tried and failed at miserably. I debated about even posting it, but I figure this whole cooking thing is a learning process. My husband always asks if I found the recipe on Pinterest and I think that’s his easy way of being able to say he doesn’t like it or want to try it. He doesn’t realize they are still real recipes!! I want to state right here and now that I didn’t follow the recipe exactly and that’s probably why I ate one bite of mine and threw it away. I’m sure if I would have followed it properly, mine would have been just as yummy as these sounded and looked.


Below is the recipe and the LINK to the original recipe.

Balsamic Roasted Carrots
Author: Isabelle Boucher (Crumb<http://www.crumbblog.com/>)
Recipe type: Side
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 6

Make sure to use tender young carrots for this recipe – the kind sold in a bunch with their green tops still attached – rather than bagged utility carrots. If you can find them, rainbow-coloured heirloom carrots make a particularly pretty presentation.

Ingredients

*  2 bunches fresh carrots, peeled and trimmed
*  1 tbsp olive oil
*  1 tsp salt
*  ½ tsp pepper
*  5 sprigs fresh thyme
*  2 tbsp honey
*  2 tbsp balsamic vinegar
Instructions

1.  Preheat oven to 425F. Line a large baking sheet with aluminum foil.

2.  Slice the carrots in half lengthwise. In a large mixing bowl, toss with oil, salt and pepper until evenly coated.

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3.  Arrange carrots in a single layer on the prepared baking sheet, and scatter thyme sprigs overtop. Roast in preheated oven for 15 minutes.

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4.  In small bowl, whisk together honey and balsamic vinegar. Pour over the carrots, and gently roll them around to coat. Roast for a further 15-20 minutes or until carrots are tender and caramelised. Serve immediately.

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I should have known from the start when I used regular bagged carrots that my recipe may not turn out exactly like I was expecting. It clearly states to stay AWAY from that kind, but it’s what I had on hand and since I really wanted to try this recipe, I didn’t think it would make that much of a difference. I think it may have, along with the fact that I didn’t have fresh thyme and used dried instead. Everything else, I did by the recipe.

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They smelled OK and looked pretty, but the taste of pepper was so strong I could only eat a few bites. I’m not sure if it was because the pepper was more concentrated on that piece or if the dried thyme vs. sprigs of thyme made that big of a difference, but I sure was sad this recipe didn’t turn out. The best part about doing this recipe, though, was getting to practice my plating and food staging photography! The photos didn’t turn out bad at all 🙂

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So there you have it, my first Pinterest fail. I really want to try this recipe again with the correct ingredients and will let you know how it turns out. Have you ever tried making this recipe or something similar? Did you use regular bagged carrots or the fancy ones? Please click on leave a comment down below and let me know!!

 

Much love,
Liz

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5 Comments

  1. Great photos!

    As for the carrots, I think yours were probably bigger, denser and less sweet that baby carrots, so they needed a longer roasting time to get that caramelised roast veggie flavour, which would have balanced out the pepper some.

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    • Thanks for the tips!! That makes complete sense now that you say it. I’ll try that next time 😊 thanks for taking the time to comment!

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  2. I have EPIC fails when it comes to cooking! lol… I just leave it to my husband! 🙂

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    • Lol me too!!! I have three recipes I make well and the rest is up to him 😊 I’m trying to start with side dishes or appetizers and work my way up to full meals.

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  3. livingliferosie

     /  October 7, 2015

    I tend to have EPIC fails when it comes to cooking… I tend to leave it to my husband! LOL

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