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17 March 2016

Balsamic Roasted Carrots with Sunflower Seeds & Thyme

Carrots don't seem to be as exciting as other kinds of vegetables. Maybe because they are always available, being a year-round staple in the market shelves. I look at them as those dependably healthy root vegetables that I fill up my vegetable bin with, automatically. They are staple in my kitchen like how lemons, potatoes, tomatoes, onions and garlic are. Like my other ever-present vegetables, they are very economical and available everywhere. Often, they are overlooked as a great vegetable that can stand on its own.

They are normally used as secondary ingredients to meat, fish or all-vegetable dishes but sometimes, I use them as the protagonists in some dishes like this Balsamic Roasted Carrots with Sunflower Seeds and Thyme. With just a few ingredients to add more flavors, they can be come out delicious in this vegetable dish. I love using baby carrots with this recipe because they are sweeter - and anyway, my kids tend to eat more baby carrots than the fully-grown ones so I usually stick to these smaller ones. 

Aside from the health benefits that we get from the carrots, I use sunflower seeds as the nuts to sprinkle on them because they are highly nutritious. They are good sources of vitamin E, magnesium and selenium. The more we add them to our dishes, the better it will be. Get the full recipe of this Balsamic Roasted Carrots with Sunflower Seeds and Thyme. You can find it at Skinny Ms., a site dedicated to healthy living where I create recipes. For more of my recipes there, click on my Profile Page

More Recipes with Carrots:

Vegetable Purée Cubes
Stir-fry Broccoli & Carrots With Peanuts  
Rice Salad with Carrots & Chive Flowers