Boring vegetable sides are easy to understand – it’s hard enough to come up with a main dish for dinner at the end of a long day, so by the time you get to the side dishes, opening up a can or drizzling bottled dressing on a bagged salad seems like all you can handle. That’s why a recipe like this one is such a lifesaver. Tangy, sweet and salty, with a deep roasted flavor and a hint of garlic, these balsamic roasted carrots require only five minutes of prep time followed by about 30 minutes in the oven. They’re so simple and versatile, you’ll find yourself making them again and again.
I know food bloggers are prone to hyperbole, but I really think these are the best ever Mexican Black Beans. I’m aware that it’s crazy to get excited about black beans, but that’s how much I really love this recipe. It’s super versatile and my family absolutely loves it. The recipe can be made in under 15 minutes and all you need is…
Honestly, I make these black beans so often that I don’t really use a recipe, I just make them from memory. Writing the recipe down reminded me how quick and easy it really is. One thing you’ll notice about this recipe is that it calls for a little less liquid than most Mexican black bean recipes and that means the consistency ends up being slightly different. There’s a little less liquid in the final product and it’s less (for lack of a better word) soupy. If you like you’r black beans served in a little more liquid, feel free to add more tomato juice. I think it is the tomato juice that is the real magic ingredient in this recipe. Most Mexican black bean recipes call for chicken or vegetable stock, but the tomato juice adds so much more flavor.
It was actually my toddler’s love of this recipe that led to it being made so often in our house. Not too long after his first birthday I made these for the first time. He ate them by the handful, and ended up covered in beans from head to toe. He started asking for beans every night for dinner and eventually I had to make a rule that we would only eat these once a week. He just turned two and still loves these just as much as the first time he ate them.