Vitamin-packed and easy to throw together, these citrusy roasted carrots are the perfect healthy side.
Roasting carrots brings out their natural sweetness and you won’t need much more to complement their earthy flavor. The tastiest roasted carrots are found at your local farmers’ market during cooler months, but grocery store carrots work well, too. Try the multi-colored carrots for a variation that looks as beautiful as it tastes. And, whether cooked or raw, carrots are nutrient-packed with potassium, biotin and vitamins A, C and K.
“Zesting” simply means to grate the skin of citrus fruit. It’s a great way to add amazing flavor to vegetables, desserts or even marinades without a lot of added fat, sodium or calories. Lemons, limes, oranges and grapefruits are all perfect for zesting. An inexpensive handheld cheese grater does the trick.
Roasted carrots with orange zest
- 12 medium carrots, trimmed and scrubbed
- 2 tablespoons olive oil
- 1 tablespoon fresh garlic, finely minced
- 1 small orange, zested and juiced
- 1 tablespoon balsamic vinegar reduction (see tip below)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Position the oven broiler rack in the top third position and turn the broiler on.
- Cut the carrots into quarters, lengthwise.
- Place the carrots on a sheet pan lined with parchment paper.
- Drizzle the olive oil on the carrots and sprinkle them with the garlic, salt and pepper.
- With your hands or tongs, toss the carrots. Be sure they are evenly spread on the sheet pan.
- Broil the carrots for approximately 20 minutes or until tender. Toss them occasionally throughout the broiling process. They will get a bit charred; that’s ok.
- Remove them from the oven and finish the carrots by topping them with the orange juice, orange zest and a drizzle of balsamic vinegar. Lightly toss. Serve right away or at room temperature.
Calories: 59 | Total fat: 2 g | Saturated fat: .2 g | Sodium: 214 mg | Fiber: 3 g | Sugar: 5 g | Carbohydrate: 11 g | Protein: 1 g | Vitamin A: 317% | Vitamin C: 25%
Balsamic glaze, also known as balsamic reduction, is available at the grocery store but it is easy to make at home and much more economical. It is simply balsamic vinegar that has been cooked down to create a syrupy consistency that is delicious to drizzle over grilled meat, roasted vegetables, bruschetta, a caprese salad — even on berries. Just simmer the balsamic vinegar in a sauce pan until it reduces by half and becomes a similar consistency to warm honey. Make a big batch and store it in the refrigerator for up to a month, if it lasts that long!