Most times the easiest recipes are the most popular in our family. These Balsamic Oven-Roasted Rainbow Carrots are super easy to make, healthy and full of flavour and colour. Just toss them with balsamic vinegar and olive oil, season to taste and pop them in the oven for 30-40 minutes until just tender. Really, this is the easiest and most satisfying side dish ever!
I know the orange carrots are the most popular nowadays but I encourage you to try other varieties as well. Each colour has unique properties and health benefits… plus they are so vibrant and colourful that even the pickiest eaters will find them hard to resist: -)! Orange carrots are high in vitamin A which is so important for a healthy vision. Yellow carrots help develop healthy eyes as well but more particularly they reduce the risk of cataract and macular degeneration; they also may prevent lung cancer and reduce the risk of atherosclerosis. Purple carrots are very high in antioxidants and can help prevent heart disease by slowing blood clotting. If I haven’t convinced you yet about how healthy these rainbow carrots are, you can read even more details about the pigment power of carrots on the World Carrot Museum website.
Time: 35 min, Prep: 5 min. Cook: 30 min.
Servings: 4
Ingredients:
- 2 pounds (900 g / 32 ounces) purple, yellow, orange carrots
- 5 Tbsp balsamic vinegar
- 5 Tbsp olive oil
- Coarse salt and pepper
- Fresh or dried dill (optional)
Directions:
Preheat the oven to 400°F (200°C).
Combine vinegar and olive oil in a small bowl.
Thoroughly wash carrots and place them in a skillet or baking dish.
Drizzle carrots with the vinegar-olive oil mixture and toss to coat. Season with salt and pepper to taste.
Bake for about 30-40 minutes, until carrots are tender.
