This week’s vegetable is carrots! As a kid, your parents probably told you to eat your carrots because they are good for your eyes, well its true! Carrots are a root vegetable that are usually orange in colour, however, purple, red, white, and yellow varieties exist.
Although carrots can be found year-round, locally grown carrots that are in season are the freshest and most flavorful.
Carrots are rich in antioxidants, vitamins, and fibre. They are an exceptional source of carotenes and vitamin A, which protect from skin, lung, and oral cancers. Beta carotene is one of the powerful antioxidants in carrots that promotes eye health, reproduction, and growth and development. Some compounds found in carrots may help fight against cancers by destroying pre-cancerous cells in the tumor.
Carrots also have cardiovascular benefits, improve vision health, among other benefits.
Carrots are one of the most commonly consumed vegetable in North America, and are so easy to incorporate into your daily diet.
Although steaming carrots is the healthiest method for cooking, roasting them brings out the sweet and earthy nature of carrots. Here is a quick and easy way to roast your carrots and use as a side for a meal.
Balsamic Roasted Carrots
- 1.5 – 2 pounds baby carrots, tops removed (peel if desired)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Pinch of coarse sea salt
- Dried or fresh parsley
- Preheat oven to 400 degrees F.
- Line a cookie sheet with parchment paper or spray with non-stick cooking spray
- Rinse carrots and pat dry
- Place carrots in a large bowl
- In a smaller bowl, add the vinegar and slowly add the olive oil while whisking
- Add the oil and vinegar mixture to the carrots and toss until well coated
- Place in the oven and roast them for 30-40 minutes, flipping halfway through
- After they are done roasting, remove from the oven and sprinkle with sea salt, pepper, and parsley