Tuesday, December 10, 2013

Let's Keep It Seasonal: A Recipe For Roasted Carrots

So if you read this blog and follow me on Twitter or Instagram, you already know that I love the holidays. Love love loooooove. I spent last weekend seeing the Nutcracker, going to holiday parties, making eggnog by the pitcher, and baking scones and gingerbread.

When I cook healthy food (which is 95% of the time), I like to stick with the season. I just found pomegranate arils at Whole Foods and I've been adding them to salads and quinoa dishes. And I made roasted carrots as part of Sunday dinner.

But I have an embarrassing confession. I have a case of Sam Adams Summer Ale in my fridge. I bought it last summer and I don't really drink beer often, so it's still there. I get teased about it. It is not just one but two seasons ago.

I made chili roasted squash tacos with avocado, tomato, cilantro, and lime tonight. And I served the tacos with holiday snowflake napkins and the Sam Summer. Because I'm seasonal like that.

But anyway, here's the recipe for roasted carrots. 

Roasted Carrots with Thyme

2 pounds of carrots, peeled, ends cut off
1 tablespoon fresh thyme leaves
1/3 cup olive oil
Salt and pepper

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Place carrots on baking sheet and toss with olive oil and thyme. Sprinkle with salt and pepper according to your taste. Roast for 30 minutes or until the carrots are tender when pierced with a fork.

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