Oven Roasted Balsamic Carrots

Side dishes are always tricky for me. I get tired of making the same salad, rice, or steamed veggies. Dinner can get quite boring sometimes! These Oven Roasted Balsamic Carrots are not boring and they're the perfect side for a weekday dinner or even your upcoming Easter meal. This side dish takes very little effort and I'm sure your entire family will love them. Try them out tonight!

Oven Roasted Balsamic Carrots

Makes 4 servings

Ingredients:

1 lb. carrots, peeled and cut into even sticks (about 3-4" long) OR baby carrots

1 tablespoon olive oil

1/8 teaspoon salt

1 tablespoon balsamic vinegar

Directions:

Preheat your oven to 375*. In a shallow roasting pan, toss the carrots with the olive oil and salt. Roast the carrots until tender, about 25-30 minutes, stirring occasionally. Drizzle the balsamic vinegar over the carrots and stir to coat. Continue to roast the carrots until most of the vinegar evaporates, about 2 minutes. 

Recipe from Food.com

What are your weekend plans?

Panfried Kale

Hello, hello! This week is flying by; I can hardly believe that it's Thursday. Today, in lieu of my regular workday, I'm heading to the closest YMCA {about 1.25 hours away} to observe some new fitness classes. I'm revamping our fitness schedule at work soon (we change it every three months) and I'm trying to get ideas for new classes that I can bring to our little community. In other words, we're trying to see how many fitness certifications I can get in one year! Just kidding :) 

Oh, and I finally got some answers about my foot. I tore my plantar fascia, but it seems to be healing well. I should be back to "normal" in 2-4 weeks, but was instructed to never teach so many fitness classes again. Sigh. I'm both relieved and disappointed by the news. It's good that I have to cut back- I know my body will be thankful, but I want to offer my center as much as I can and I don't want to disappoint people. 

Anyway... let's talk about kale.

I kind of have a love-hate relationship with kale. I love that is has so many vitamins. It's a super-food! But I'm not crazy about the taste. It's a bit bitter. And forget eating it plain and raw! At least give me some balsamic vinaigrette. 

But, when cooked, it's a different story. I actually kind of like it--- probably just because I know my body needs those nutrients! So, whether you have a love-love, a love-hate, or even a hate-hate relationship with the leafy unruly vegetable, you should give this side dish a try. This Panfried Kale will come together in a matter of minutes and will taste great paired with your next dinner. 

P.S.-  I was pleasantly surprised with how well this photo came out! Oh, and this kale, with a drizzle of lemon juice, pairs beautifully with steamed shrimp. Trust me, I know :)

Panfried Kale

Recipe by Pioneer Woman

Ingredients:

1 large bunch of kale, or 2 regular bunches

1-2 tablespoons olive oil

5 cloves garlic, finely minced

Salt and pepper, to taste

Directions:

Thoroughly rinse the kale in cold water and tear it into chunks. In a large pan over medium-high heat, heat the olive oil. Add the garlic and quickly stir it around to avoid burning. Add the kale to the pan and use tongs to toss it while it cooks. Add the salt and pepper and continue cooking for 1-2 more minutes, until it has wilted, but still crisp.

How would you describe your relationship with kale?

:-)

How to Grill Corn on the Cob

Ok, so maybe you don't need a how-to on grilling corn, but there is a technique involved. Otherwise, you will end up with a fiery mess. I've been wanting to grill corn for quite some time, but was afraid that it would go completely wrong and result in a huge mess. Well, I finally decided to give it a try for the 4th of July and it was honestly the best tasting corn I have ever had. It was so tender, juicy, and sweet. I've had it a few more times since then and I don't think I will ever boil or steam it again.

The first step is selecting a good piece of corn. Choose corn on the cob that has a husk that looks fresh, not dry, and both firm and moist. Look for silk that still has a golden color and is soft. 

   

Next, lay the corn inside of a large Tupperware container or baking dish and fill it with water. The corn should be completely submerged. If the corn wants to float, place a heavy bowl or plate on top to weigh it down. Let the corn soak for several hours; this will keep the corn from burning.

 

 

Once the corn has soaked, turn on the grill to medium-high heat. Place the corn directly onto the grill and cook for about 10 minutes, rotating the corn every few minutes.

 

 

Carefully peel back the husks and remove the silk, as the corn will be hot.

 

 

Photo: Source

 

If you're wanting to add more flavor to your corn, Mexican style corn is the way to go. Click here for the recipe from McCormick's website.