Balsamic Roasted Carrots

Balsamic Roasted Carrots

Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 tablespoons olive oil, divided

• 1 pound carrots, preferably multicolored, cut into 2-inch pieces
• ¼ teaspoon salt
• 2 tablespoons chopped toasted hazelnuts (optional)

Preparation

1. Preheat oven to 400°F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside.
2. Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet.
3. Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with toasted hazelnuts, if desired. Serve immediately.

5. Lemon-Roasted Mixed Vegetables

Tossing these roasted vegetables with lemon zest gives them a bright, fresh flavor. Serve them along with roasted chicken or add them to sandwiches and grain bowls for an easy, healthy dinner or lunch.

Ingredients

• 1½ cups cauliflower florets
• 1½ cups broccoli florets
• 2 cloves garlic, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano, crushed

• ¼ teaspoon salt
• ¾ cup diced red bell pepper (1-inch)
• ¾ cup diced zucchini (1-inch)
• 2 teaspoons lemon zest

Preparation

1. Preheat oven to 425°F.
2. Combine cauliflower, broccoli, and garlic in a 15-by-10-inch baking pan. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.
3. Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more.
4. Sprinkle lemon zest over the vegetables; stir and serve.

• Note: If you're following our 1,500-calorie diabetes meal plan, transfer ⅔ cup roasted vegetables to an airtight container and refrigerate for use in Greek Salmon Salad and Piled-High Greek Vegetable Pitas (see Associated Recipes).

Roasted Butternut Squash & Root Vegetables

This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish—you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.

Ingredients

• 3 cups butternut squash, peeled, seeded, and cut into 1-inch pieces
• 1 cup sliced parsnips
• ½ cup sliced carrot
• ½ cup chopped onion

• 1 tablespoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• ⅛ teaspoon cayenne pepper

• ASSOCIATED RECIPES:

Preparation

1. Preheat oven to 400°F. Combine squash, parsnips, carrot, and onion in a 15-by-10-inch baking pan.
2. Drizzle the vegetables with oil and sprinkle with salt, pepper, and cayenne; toss to coat.
3. Roast, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more.

• Note: If you're following our 1,500-calorie diabetes meal plan, refrigerate 1⅓ cups of the vegetables in an airtight container for use in Creamy Roasted Vegetable Soup with Chicken and use the remainder in Piled-High Greek Vegetable Pitas (see Associated Recipes).