Balsamic and Honey Glazed Ginger Roasted Carrots

Okay, so now that the birthday month is over, and the chocolate holiday has passed, I suppose it is time to start eating some vegetables again. I suppose so.

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.

  

Balsamic and Honey Glazed Ginger Roasted Carrots
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 

Preheat oven to about 400 degrees. Chop carrots into bite size pieces - but make sure they are roughly the same size. Toss in a splash of olive oil and put them in a roasting pan or on a baking sheet. Sprinkle a little salt and peppa on top. Roast in the oven for approximately 15 minutes.

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.

Serve as a side, but unfortunatly it will out shine whatever else is on the plate.