Wednesday, 8 April 2015

Roasted Rosemary Balsamic Carrots

This next recipe is extremely simple but a perfect way to change up your side dish.

Start by pealing six  rainbow carrots. Cut them in half length-wise and place in a small baking dish. 

Evenly coat carrots with one teaspoon of extra virgin olive oil and one teaspoon of balsamic vinegar. Sprinkle one teaspoon of dried rosemary leaves on top. 
Roast in the oven at 450F for 30 minutes, until the carrots are your desired tenderness. 
Transfer to a plate and serve!

Mixing one teaspoon of greek yogurt with a few squirts a fresh lemon juice makes for a great dipping sauce!

Roasted Rosemary Balsamic Carrots


6 rainbow carrots
1 tsp extra virginolive oil
1 tsp balsamic vinegar
1 tsp dried rosemary

  1. Preheat oven to 450F. 
  2. Peal carrots and cut in half length-wise. 
  3. Place carrots in a small baking dish and evenly cover with oil and vinegar.
  4. Sprinkle with rosemary.
  5. Roast in the oven for 30 to 45 minutes, until desired tenderness. 
Recipe is approximately 180 calories.