I wouldn’t tag myself as vegan, vegetarian, pescatarian or specifically belonging to a certain food group, but every so often I go through spurts of trying it all out. This gluten-free dinner was one of those times. I guess I like to challenge myself when it comes to trying a certain food group. I could easily cut out all carbs, well almost all, although there are times when I do crave rice and potatoes. My husband Bert, on the other hand, is a potato-holic, so I have him just bake a potato for himself each time.
I just love roasting vegetables, whether Brussels sprouts, carrots, parsnips, peppers, eggplant, okra, you name it, I’ll bake it. A far cry from dull, boring boiled or steamed vegetables, these carrots take it up a notch further. It’s simple, yet so flavorful. The tangy taste of balsamic vinegar, the sweetness of the honey, really makes your mouth pop. I was looking for carrots with the green tops, but couldn’t find it in the market that particular day, so I settled for these multi-colored carrots, the second best in my opinion. When selecting carrots to be roasted, try to find the slim variety, as the chunky sort won’t roast as well, besides they look more elegant and adds to a nice presentation.