I don’t know about you, but roasting is my favorite way to prepare veggies.
And since I’m all about trying to practice what I preach and make sure I am actually eating more vegetables, there has been a lot of roasting happening around here!
I am also pretty sure that I have the best roasting pan ever. It was actually a cookie sheet at one point in time, but roasting has totally taken over. I will be really sad when this pan just starts burning the crap out of my food. Does that ever happen when a pan gets too browned? I should probably purchase a real roasting pan one of these days – it’d actually be really nice to have something with sides on it so it doesn’t take me 5 minutes or more to flip my veggies.
The thing with veggies is that people get sick of eating them the same way. At least, that is my own educated guess based on a study…in my own home…so basically what Kyle tells me. We used to eat a lot of steamed veggies, and that got old REAL quick. We also haven’t been eating many raw veggies. It just hasn’t been tasting good. Unless they’re on a salad – but I don’t think that’s really the same thing.
I can pretty much eat any veggie roasted with oil, salt and pepper and be good. Maybe forever. But I can’t deny that it is nice once in a while to throw some different flavor combos in the mix!
Not combos like those pepperoni pretzel things we used to eat when we were kids (maybe some of you still do but I kinda hope not). I mean spice and flavor combos!
Like these carrots with honey, garlic, and some basil. Mmm’mmmm good.
Carrots are the only veggie I can eat with a sweeter flavor twist to them. I don’t even do sweet potatoes that way – a potato has always gotta be savory in my book. Okay…so I’ve never actually TRIED those marshmallow sweet potato things but it just sounds a little too funky for my taste buds. The closest I’ve ever gotten to them was watching Anna make them on The OC.
Was anyone else ever obsessed with that show? I have all the seasons on DVD. An OC marathon might have to happen soon. And we can eat carrots while we watch.
Honey Roasted Carrots
- 2 pounds carrots
- 1/4 teaspoon garlic salt
- 2 tablespoons honey
- 2 tablespoons EVOO
- 1/2 teaspoon basil
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Peel carrots and slice into medallions. Add to a bowl.
- In the bowl, toss with garlic salt, honey, and EVOO. Spread on an oiled roasting pan. Add salt and pepper to taste.
- Roast for 12 minutes, then flip. Sprinkle basil over top, and additional salt and pepper if desired.
- Roast additional 10 minutes.
- Turn oven to broil, and broil on high for 2 minutes to crisp. Be careful to watch so they don't burn!
Serving Size 4 oz (1/8 recipe)
Amount Per Serving
% Daily Value
Total Fat 4 g
Unsaturated Fat 3 g
Sodium 176 mg
Total Carbohydrates 15 g
Dietary Fiber 3 g
Sugars 9 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.