This week I was all about the carrots. I may have inadvertently purchased a giant bag of them! So I thought to myself what am I going to do with all of these carrots?
*lightbulb goes off* Some of the carrots were destined to become soup, others were juiced, and the rest– balsamic roasted carrots! yum!
We already know how important it is to eat more veggies. If you don’t, you can read more about that here. One of the barriers to not getting enough veggies into our diet is just simply not knowing how to cook them and make them taste great. I’m no chef, but this simple carrot recipe is one delicious way to add some vegetables onto your plate.
Carrots are full of Antioxidant Benefits
Yes carrots are abundant in beta-carotene (which converts into Vitamin A to promote healthy vision) but did you know it also has an abundance of other antioxidants? …like vitamin C, alpha-carotenoid, lutein, coumaric acid, cyanidins, and more good-for-you phytonutrients. The point is, all of these antioxidants help protect your heart, your vision, and even show cancer prevention benefits. So get some carrots in your life!
Why Carrots are a great side dish
They are easy to prepare and cheap. This recipe, in particular, pairs well with rice dishes and casseroles. I even heated them up and tossed them into my salad a few times.
If you’re purchasing organic carrots you won’t need to peel them but make sure you wash them well. Trim the tops and tips, chop into coins and toss them onto your baking tray with some parchment paper so they won’t stick. Let these babies roast in the oven for about 7 minutes until almost tender (test them by poking with a fork). In the meantime, get started on your sauce.
Balsamic vinegar is the bomb
The main ingredient to make these carrots the bomb is balsamic vinegar. Not balsamic vinaigrette. “Vinaigrette” usually indicates addition of oils and sugars whereas the balsamic vinegar should only contain grape must and possibly red wine vinegar (depending on brand). The moral of the story– check your labels.
I love balsamic vinegar and use it for many of my sauces and salad dressings. It eliminates the need to use oil! Yay for less saturated fat. (Listen, if I’m going to eat saturated fats I rather have it in a more satisfying way you know like in a dessert!) So back to the balsamic vinegar.. Mix in each ingredient and taste your sauce as you add in each one. Add more or less apple cider vinegar (ACV) and agave depending on your preference. The goal is to obtain a nice balance of sweetness and acidity between the balsamic, ACV, and agave. Everyone’s palate is different so find the flavor profile that works best for you here.
By now your carrots are almost tender. Time to glaze them with the balsamic sauce. I like to add some more herbs provence seasoning on top of the carrots at this point just to make sure the flavor will be just right. Back into the oven they go to finish roasting. You’ll know they are ready when they are tender enough to poke through with a fork and have a slight caramel color.
Eat up & Enjoy
I hope you enjoy this recipe and share it with your friends. Let me know how your carrots turn out by leaving a comment below or snap a photo of your veggie filled plate and tag it #PrescribingHealth