I have carrots for you today. Carrots. But they are special carrots….
I picked these bad boys up from the Farmer’s Market the other day and couldn’t get over how oddly creepy yet beautiful they looked.
Rainbow carrots, they are called.
And they were even prettier once I did a little makeover to them. All nicely washed, peeled, and chopped. Much better:
I love finding new vegetable recipes that I love. Because what’s better than eating vegetables that you know are super healthy that are also really delicious?
I added some Olive Oil, a drizzle of honey, S&P, and chopped rosemary to the carrots and stuck them in the oven for about 30 minutes.
That’s all. Just some perfectly sweet, beautiful, healthy carrots.
I’ve already enjoyed them two ways. I can’t get enough of them!
Once with fish and brown rice:
And another as an addition to a brown rice “taco bowl”:
Mmm…. I hope you like these as much as I do. They’re great to store in your fridge all week to add to salads, or as a side to your lunch/dinner. Even add them to omelettes in the morning for breakfast. Or just snack on them with a little feta? Possibilities are endless!
Honey Rosemary Roasted Carrots
- about 4 cups of sliced carrots
- about 2 T olive oil
- about 2 T honey
- 1 or 2 T of chopped rosemary
1. Preheat oven to 450 degrees
2. Combine everything and lay out on a lined baking sheet. Roast for about 30 minutes, checking on them midway and giving them a little stir.