Roasted Balsamic Carrots
Posted on Friday, February 12th, 2010
After reading a Yahoo Health post on 4 Ways to Help You Look Years Younger, I zeroed in on the Balsamic Carrots recipe because it sounded pretty tasty. Serving as a decent source of the antioxidant beta-carotene, carrots help renew the skin and discourage wrinkles by fighting off free radicals, which can speed up skin aging. Carrots also help maintain your vision, protect cells, regulate metabolism, and boost your immune system.
To make Roasted Balsamic Carrots, the recipe calls for 1 pound of peeled carrots (cut into 1/2-inch wedges). Spread the carrot pieces across a large sheet of aluminum foil, and sprinkle on ¼ cup balsamic vinegar, 2 tablespoons minced fresh rosemary, 2 cloves minced garlic, ¼ teaspoon paprika, salt, and pepper. Drizzle carrots with 1 tablespoon of olive oil, and then fold the aluminum foil over to create a tightly sealed packet. Transfer the foil packet onto a baking sheet and bake in a preheated 400-degree oven for 25 minutes or until the carrots are cooked.
This is the first time I used balsamic vinegar for cooking. I did not have all the ingredients above, so I improvised by replacing the rosemary, minced garlic, and paprika with dried cilantro, garlic powder, and garlic salt with parsley. In the end, I was left with a savory take on carrots. The aftertaste offered a hint of ‘meatiness.’ I’m now encouraged to experiment with recipes involving baked vegetables.
