- corn; and
(Tomatoes are a fruit, so they don't count in this case).
Canned vegetables such as beets, asparagus, and carrots give their fresh counterparts a bad name. As a result of the canning process, beets get mushy, asparagus gets slimy, and carrots just get down-right-disgusting. Having done no official academic research on the subject, I have decided that canned carrots are the #1 reason why so many people adamantly affirm their dislike of cooked carrots.
Well, wait no longer...I have a solution and it is called Honey Balsamic Carrots. If you are a cooked-carrot-skeptic then this recipe is for you! After roasting these bad boys for just under thirty minutes they are sweet, caramel-y, crispy around the edges, and perfectly delicate on the inside. Honestly, what more could you ask from a carrot?!
Honey Balsamic Carrots
1 lb. carrots, peeled and chopped
1 1/2T honey
1 1/2T balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
- Preheat the oven to 425 degrees.
- Place the peeled and chopped carrots into a small mixing bowl.
- Drizzle the honey and balsamic vinegar over the carrots.
- Season with salt and pepper.
- Pour onto a well-oiled baking sheet.
- Roast for 20 minutes.
- Roast for 15 minutes.
- Serve immediately.
I'm off to my first book-club meeting at the local library (who-hoo!). Have a gorgeous Saturday, and if you are in one of the 25+ states with over 100 degree weather this weekend, stay cool (I hear that movie theaters and malls are great places to go for free air conditioning hehehe)!
Next time - we just bought one of our first BIG adult purchases! In the next post I'll tell you all about it, and how we came to our decision!
Question of the Day:
Do you like cooked carrots? I know several people in my family alone that will eat carrots raw, but not cooked. A little strange, if you ask me; but whatever floats your boat!
Ally and Bo