Summertime, when rainbow carrots can easily be found is a perfect time to make these beautiful roasted carrots. Fancy enough to serve at a posh dinner, easy enough to make any day! Can't find rainbow carrots, no problem use whatever carrots you've got. Be sure to use the best quality balsamic vinegar and feta you can buy.
Wash and scrub carrots. If using carrots with greens, leave about 1/2 inch of greens on carrots. Trim off skinny root end. Cut any thick carrots in half lengthwise to make all carrots roughly even in thickness.
Coat carrots with 1-2 Tbsp of canola oil all over and arrange in single layer in large baking dish or on a sheet pan.
Drizzle with good quality balsamic vinegar and sprinkle with chili lime finishing salt or salt and hot pepper flakes.
Bake for 15-20 minutes depending on how thick your carrots are.
Remove from oven. If there's any vinegar left on the pan, roll the carrots in it to soak it all up before transferring to serving dish.
Arrange nicely on serving dish or platter and add feta and cilantro or parsley.
If desired drizzle with a little more balsamic vinegar.
Notes
Bunches of fresh carrots with the tops are usually sold in 1lb bundles, about 5-6 carrots. Bagged carrots without the tops are usually sold in 2lb bundles, about 10-12 carrots.