Now I know I am a little late posting about these heirloom carrots (a.k.a purple and white carrots) because they are typically found in the late fall. But you can do ths recipe with any type of carrots. Even the genetically modified baby carrots that come in a bag.
The purple ones are my favourite! Even though there really isn't that much difference between the colors, I think there is a subtle sweetness to them. And the orange ones are more - carroty... ya you heard me. Whatever, eating purple food is cool and you know it.
Time: 35-40 mins. CPS: $1.00 (2 carrots) L of D: Undergraduate
- 2 Large Carrots
- 1 Tbsp of Balsamic Vinegar
- 1 Tsp of Honey
- 1 Tsp of Fresh Ginger, grated (you CAN use powder, just not as good),
- Salt n Peppa
- Olive Oil
In the mean time, mix together balsamic vinegar, honey and grated ginger. Take the carrots out of the oven and pour mixture on top. Give a good stir until everything is coated. Put back in over for another 10-15 minutes or until carrots are tender.