Good Morning Guys!
A Happy New Year is in order here! Firstly before you say anything – yes this recipe was supposed to be up before the Holidays but I’m not even going to sugar coat this: I ran out of time! Between teaching at a high school, helping out my online students before the break and getting my holiday baking done, I feel like all of sudden it was January 2nd! Also I really wanted a break from thinking over the holidays – I think it’s important that we just turn off the work brain and be present when it comes to spending time people you love!
Regardless of the timing, the recipe shared today can be made any time of the year really, and actually any night of week. It’s simple enough for a Wednesday night dinner but also nice enough for a Friday night dinner party with friends.
I’ve always loved roasted veggies, but I find we can get so stuck in the basics: sweet potato, broccoli, cauliflower, peppers – forgetting about how many other produce items we have available. I’m a huge believer in “bringing plants forward” on the plate – meaning our side should really become our mains. Too many people under utilize their vegetables and don’t take into the consideration that our micronutrients are just as valuable as our macronutrients. That’s why I love today’s recipe – a simple way to jazz up some carrots and give them more life on your table.
Speaking of Micronutrients: Carrots are packed with an array of nutrient supportive compounds that have such great benefits on our overall health. They are an excellent source of antioxidant compounds and one of the richest vegetable sources of the pro-vitamin A carotenoids. In a one cup serving of carrots, we are achieving a 680% of the daily value of our Vitmain A – that’s amazing! This has been shown to protect against cardiovascular disease, promote skin and eye health and liver health/longevity!
Now before I get to the recipes, let me leave you with this: Whether you are a “resolution-er” (as I call it) or not, here is one simple thing we can do in 2017. Simply put, we can all do better. This can be in regards to our exercise routing, to our food choices, our skin care, our self love, our sleep, our time spent with others – we can call make a mental note, to just do better. We only have one body, and it’s our right to treat it as well as we can and give it the love it needs. So rather then a resolution, why not just make small shifts to constantly strive to do better for ourselves.
HONEY ROASTED CARROTS
Yields 8- 10 servings
Heirloom carrots (regular carrots can be used) 1 ½ lbs, peeled (see note below)
2 Tbsp honey
½ tsp smoked paprika
½ tsp garlic powder
2 Tbsp olive oil
¼ tsp salt
¼ cup, chopped roasted almonds
- Pre heat the oven 375 degrees and set a baking sheet aside with no parchment paper.
- In a small sauce pan, add the honey, smoked paprika, garlic powder, olive oil and salt. This will loosen the honey and create a warm loose marinade. DO NOT let this boil or even simmer, once the honey had melted and everything can stirred together evenly, remove from heat.
- Place the prepared carrots on the baking sheet, pour over the warm marinade and toss to combine, making sure all carrots are covered.
- Roasting time will vary depending on whether you are using the thick or thin variety of these carrots, since I used the thick, roast for 15 minutes, give the pan a shake and roast for a final 15 minutes.
- When you are ready to serve, top with roasted almonds.
- If you are using the thin heirloom carrots, they do not need to be peeled as they are so delicate.
- The thin variety with also take ½ the cooking time so be mindful to watch them.
Happy New Year Everyone!