Balsamic Roasted Carrots

By Skinny Ms.

OK, hear us out. Carrots might not sound like a many sparkling dish, though these roasted carrots will have we gobbling down an additional serving, and vowing to make this veggie side for cooking on a weekly basis. Sure, we can eat carrots raw. You can saute or steam them, or supplement them to a stir fry. We consider carrots are delicious, no matter how they’re prepared. But roasting carrots brings out a benevolence and a abyss of season that these base veggies don’t routinely pierce to a table. After only one roast, you’ll call this your elite process of cooking veggies.

We cloak a carrots in a healthy cooking brew of balsamic vinegar, that lends a sweet, worldly taste, additional pure olive oil, one favorite cooking oil for a flexibility and heart healthy greasy acids, sunflower seeds, uninformed thyme, that compliments carrots perfectly, and a lurch of salt and pepper. Roast a carrots to pierce out a flavors of any of these ingredients, and you’ll have a epicurean veggie side in only  20 minutes.

And we can feel good about enjoying these carrots with lunch or dinner, as they are packaged with beta-carotene, a carotenoid that promotes eye and skin health. Carrots also have anti-cancer properties and reduce risk of heart disease. Pair these base veggies with a beautifully prepared salmon, or a grilled duck dish. They’re a versatile, delicious, and healthy side!

Yields: 4 servings | Serving Size: 1 crater | Calories: 184 | Previous Points: 4 | Points Plus: 5 | Total Fat: 15 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 382 mg | Carbohydrates: 12 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 1 g |

Ingredients

• 1 bruise baby (or regular) carrots, peeled


• 4 tablespoons additional pure olive oil


• 3 tablespoons balsamic vinegar


• 1/2 teaspoon salt


• 1/2 teaspoon belligerent pepper


• 1 tablespoon sunflower seeds


• 3 tablespoons uninformed thyme

Directions

Preheat a oven to 400 degrees F.

On a baking pan, brew a carrots with a additional pure olive oil, half of a balsamic vinegar, salt and pepper.

Roast for 15 mins in a preheated oven.

Take out a carrots, shake a vessel to pierce a carrots afterwards supplement a remaining balsamic vinegar and a sunflower seeds

Roast for another 5 mins or until they are tender.

Garnish with a uninformed thyme.

http://skinnyms.com/balsamic-roasted-carrots-recipe/

More juicy carrot recipes to check out:

Carrot Apple Ginger Soup

Curried Carrot and Ginger Soup

Orange Glazed Carrot Cake

Blood Red Beet Hummus with Carrot Fingers

Slow Cooker Lemon Basil Chicken With Carrots

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Balsamic Roasted Carrots

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