More Coming SOON!

 

Organic Roasted Carrots

I stopped at a local veggie stand the other day and these beautiful carrots and potatoes called my name! I love being a little adventurous and as silly as it may sound, trying purple and yellow carrots and potatoes was like taking a walk on the wild side for me! Believe it or not just a few short years ago I was an incredibly picky eater, so here is my plea...if you are a picky eater like me, be bold, be adventurous and give these babies a try!

Here are a few tips before you do...you will need to cut the tops off of your carrots, I know the leafy part is cute but carrots are like little vases that contain water and as long as the leafy part is on you are losing water and we don't want dry, rubbery carrots because ain't no mamma got time for that! :) Also there is NO need to peel your carrots as long as you wash them well... can I get an AMEN from all of the busy woman out there  who don't necessarily love to cook like me!

How to

 ~ Preheat oven to 400 degrees
~  While the oven is preheating, slice the carrots right down the center so they will cook evenly
~ Rub them in olive oil until they are nice and covered
~ Arrange the carrots on your sheet pan however your little heart desires  
~ Sprinkle them with fresh theme. If you don't have fresh then you can use dry theme...it still tasted great!
~ Bake in your 400 degree oven for 35-40 minutes
Once you take the carrots out of the oven, they should be soft, wrinkly and delicious. Trust me, you will notice how naturally sweet they've become and you will crave carrots cooked this way from now on...I know I do.
Let me know what you think!