Not only do we enjoy food because of the way it tastes and smells, but also because of the way it looks. There is nothing more pleasing to the eye than a plate full of beautiful colors. That is why I was excited to roast these multicoloured heirloom carrots I bought at the local market. The yellows, oranges, blues and purples made the plate look very vivacious, which transcended into me feeling the same way. I kept them whole and unpeeled to get that rustic fall appearance. Tossing the carrots in balsamic vinegar added a complex and faintly sweet flavour to these vegetables. The carrots were a side dish to a creamy root vegetable mash and mustard and herb crusted top sirloin which was cooked by rotisserie on the grill.
Balsamic Roasted Heirloom Carrots
1 lbs heirloom carrots (washed, unpeeled)
1-2 cloves garlic, minced
2-4 T balsamic vinegar
1 T olive oil
Salt and pepper to taste
Bring a medium pot of water to boil and add the carrots. Boil them for 10 minutes. Remove and place carrots in a bowl. Toss with olive oil, vinegar, salt & pepper. Place them on a baking sheet or pan and cook them for 30 minutes at 350F.