Roasted Carrots with Traditional Balsamic Vinegar


Roasted Carrots with Traditional Balsamic Vinegar


1 lb. carrots, peeled and cut into 1/2 inch wedges.
1/4 cup Traditional Balsamic Vinegar
2 Tbs. minced fresh rosemary
2 cloves minced garlic
1/4 tsp. paprika
1 Tbs. good extra virgin olive oil
Salt/Pepper (fresh ground) to taste


Pre-heat oven to 400 degrees. Spread carrots over half of a sheet of aluminum foil.  Sprinkle with Traditional Balsamic Vinegar, rosemary, garlic, paprika, salt and pepper.  Drizzle with olive oil.  Toss w/ hands to coat carrots.  Fold foil over to create an air-tight sealed packet.  Place packet on a baking sheet and roast for 25 minutes or until carrots are tender.

**Carrots are rich with beta-carotene which aids in skin cell renewal and is a potent antioxidant helping to rid the body of free radicals which age the skin.

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