First off, thank you for stopping by and reading my blog! Shop, Eat, Live Well is getting a new name and moving to a new address, danaartinyan.com, so please check out both my new website as well as the many nutrition services I offer.

Now, onto the food…

The other day, I got a present from my coworker: a whole bag full of colorful baby carrots just picked from her garden. Clearly, she knows the way to my heart!

I absolutely love the look of a baby carrot and wanted to keep them whole and intact to highlight their beauty. Besides being pretty, carrots are an excellent source – 110% of your daily needs in just one carrot – of vitamin A (immune functioning, eye health, anti-oxidant properties) and a good source – 10% of your daily needs – of vitamin C (another powerful anti-oxidant, plus it promotes better skin and improved cardiovascular functioning). Carrots are also low in calories (only 30 calories for a large carrot) and surprisingly low in sugar, despite their natural sweetness.

I wanted to bring this sweetness and also lend a bit of earthiness to the carrots with a red wine reduction sauce over the carrots. I paired with some garbanzo beans to give some protein and fiber, and had quite a delicious and filling (thanks to all that fiber!) meal.

Red Wine-Glazed Baby Carrots:

Ingredients:

• 2 cups baby carrots with stems intact (I used multi-colored), rinsed/scrubbed
• 1 Tbsp olive oil
• 1 clove garlic, minced
• 1/2 cup red wine
• 1 tsp rosemary
• 1/2 tsp black pepper
• 1/2 tsp smoked sea salt

Directions:

Heat olive oil and minced garlic for about 1 minute. Add carrots and saute for 10 minutes (on medium-high heat). Add wine and remaining ingredients and cook until the red wine has reduced to about 2 Tbsp (will also be thicker).

Serve over grains such as quinoa, brown rice, or buckwheat or along with beans (garbanzo, pinto, kidney). Would also make a great side dish to white fish, chicken or pork tenderloin.

See you at danaartinyan.com!