There’s a much better way you can eat carrots. Those little baby carrots don’t hold a candle to the real deal roasted in the oven with oil and balsamic.
Carrot fries are really easy and they’re cheap. Roast ’em up as a healthy and filling side, snack or appetizer.
Whole carrots are a different breed than baby carrots. And no, baby carrots are not soaked in chlorine. They have the same vitamins and minerals as regulars carrots but are just grown differently to achieve the small shape.
You’ll save money by purchasing whole carrots and chopping them up, but you aren’t necessarily eating healthier than if you were to buy baby carrots. You can also use whole carrots for a lot more dishes than just carrots and dip. There’s these roasted carrot fries, you can put them in soups, stews, or stir-frys.
Just don’t forget to plan out your meals so that you aren’t stuck with a large bag of whole carrots and nothing to use them for besides snacks.
- ½ pound whole carrots
- 1 teaspoon olive oil
- 2 teaspoons balsamic vinegar
- Preheat oven to 450
- Wash, peel and chop carrots in to fry size pieces
- Toss in olive oil and balsamic
- Spread on foil lined pan, sprinkle with salt and pepper
- Roast for 15-20 minutes, turn once after 7 minutes