Skip to main content

Roasted Candied Carrots!!


Sprinkle these bad boys with a tiny bit of fresh thyme. 

Hello! Greetings and such ;)This year, you will see a lot of healthier recipes posted on this site. I’ve spent much of last year experimenting on my own body to see what works, and what doesn’t. I’m confident enough to share a few things with you all. Don’t be fooled though, the decadent comfort food recipes I’ve become known for will still have a home here, but I’ve found a happy medium to include both decadent and health-conscious foods. I have posted a few already, check posts from November and December, and I have tons more in the pipeline. I’ll share some meal-prep ideas with you all, as well as healthier ways to prepare some of your favorite fatty foods.
Roasted carrots are about to become your favorite. Their natural sugars are released and they taste like candy. During my weight-loss journey, they were a staple. I ate, correction — EAT them all the time, they’re great for meal-prep. They are also awesome as a snack to satisfy my sweet tooth. You can season them however you’d season sweet potatoes, seriously. I’d scale back on adding too many added sweeteners, because we still want them to be relatively healthy. Don’t be afraid of the darker parts of the carrots as they roast. That ain’t nothing but flavor! You want to roast them until they’re tender but not mushy or falling apart too much. Add a very light drizzle of honey, add a little spice and heat, and you’re on your way. Get into it!2lb bag full of natures candy.
2LB BAG FULL OF NATURES CANDY.
peel those carrots!
PEEL THOSE CARROTS!space them out on the baking sheet and drizzle with honey. Mmm..
DRIZZLE A LITTLE OIL OVER THOSE BABIES. I’M USING AN OIL INFUSED WITH GARLIC AND HERBS. USE WHATEVER YOU HAVE! YOU DON’T NEED MUCH, JUST ENOUGH TO KEEP THEM FROM GETTING ASHY. SPACE THEM OUT ON THE BAKING SHEET AND DRIZZLE WITH HONEY. MMM..
Close-up
SPRINKLE EVENLY WITH SEA SALT (JUST A LITTLE), PEPPER, CRUSHED RED PEPPER AND TOSS AROUND. CLOSE-UP
After about 10 min, turn the carrots over so they caramelize on the other side.
AFTER ABOUT 10 MIN, TURN THE CARROTS OVER SO THEY CARAMELIZE ON THE OTHER SIDE.
After about 20min or so, here we are. Ready. Oh, baby...
AFTER ABOUT 20MIN OR SO, HERE WE ARE. READY. OH, BABY…
Brush these babies with a tiny bit more honey. Just a touch.
BRUSH THESE BABIES WITH A TINY BIT MORE HONEY. JUST A TOUCH.
Shinehhhh!
SHINEHHHH!
Sprinkle these bad boys with a tiny bit of fresh thyme.
SPRINKLE THESE BAD BOYS WITH A TINY BIT OF FRESH THYME.
Eat them right away. You'll eat the entire pan. They're so good.
EAT THEM RIGHT AWAY. YOU’LL EAT THE ENTIRE PAN. THEY’RE SO GOOD.
I ate them all. Judge me.
I ATE THEM ALL. JUDGE ME.
they legit taste like candy, so good. so so so so good!
THEY LEGIT TASTE LIKE CANDY, SO GOOD. SO SO SO SO GOOD!
Oh, you hate carrots? No you don’t. You just haven’t had them right ;)


HONEY ROASTED CARROTS
 
PREP TIME
COOK TIME
TOTAL TIME
 
This recipe doesn't require many specific measurements. It can be made with as many or as few carrots as you desire.


INGREDIENTS
  • 2lbs carrots, peeled and tops cut
  • 2 tbsp grapeseed oil (can use any oil you want)
  • good pinch of sea salt
  • pinch of freshly ground black pepper
  • pinch of crushed red pepper flakes
  • pinch of cinnamon
  • 2 tbsp honey
  • 1-2 sprigs fresh thyme
INSTRUCTIONS
  1. Preheat your oven to 425
  2. Arrange the peeled carrots on a baking sheet. Drizzle with the oil you're using, sprinkle with each seasoning and toss to coat. Drizzle with a little honey (they don't need much, carrots are very sweet on their own when roasted). Spread the carrots out on the baking sheet so they're not sticking together. They need a little room to breathe.
  3. Roast for 10 minutes. Remove from the oven, then turn them over so the other side caramelizes. Roast about 10 more minutes. Brush just a little more honey over the carrots, if you'd like (you won't need much). Sprinkle fresh thyme over the carrots and eat them ALLLL!
NOTES
I used an oil infused with garlic and herbs, but you can use ANY oil you want. Coconut, grapeseed, and olive oil are great choices.

Comments

Post a Comment

Popular posts from this blog

Pineapple Salsa

Yea…I do realize that it’s no longer summer, but when I have a craving for something…then I have to have it. I wanted a fresh, cool, sweet yet spicy burst of summer despite it being “ugg season”… This is delicious. It’s a very basic fruit salsa recipe that you can alter to make your own. You can add additional fruits if you want, different peppers, beans — anything you want. Make sure you use a red onion though, don’t use any other kind because it won’t taste right. Fruit salsas are excellent over savory meats such as chicken or steak, but they’re even better on seafood. This baby here provides you with freshness, brightness, sweetness and heat. I used 2 very tiny Serrano peppers for this recipe, and I left some of the seeds from one in and removed the rest. I wanted a balanced heat, one that would compliment the natural sweetness of the fruit. I didn’t see any whole pineapple’s at Whole Foods today, but they did have these cup size “to go” packets of fresh pineapple an
Post a Comment
Read more

Cinnamon Swirl Biscuit W/ a Buttery Maple Glaze..... and Bacon!

I love biscuits, and I love cinnamon rolls. So I decided to combine the two. This method is a whole helluva lot faster, and I’m a glutton for deliciousness! These are insane. I’m not even kidding. One bite, and everything wrong in your world will just suddenly be right. You won’t even care that your boyfriend forgot your name, or that your wife accidentally spilled nail polish remove all over your brand new iPad. Well…that might be a stretch, but you’ll at least forgive her a little faster if she makes these for you  I wish I could describe how delicious these were, but you’ll just have to make them for yourselves and see what the fuss is all about. The biscuits themselves are super tender, soft, buttery and delicious. Then there’s the maple glaze that compliments it perfectly, topped off with crunchy, tiny little pieces of salty smokey bacon. Man, listen…if you make these for someone special, they’ll never leave your life. I created this recipe not really knowing how it’d turn
Post a Comment
Read more

Turkey Pot Pie

Comfort foods are my favorite part of the Fall/Winter seasons. You kinda have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day. It’s the perfect time of the year for meals like this. We all grew up on some form of pot-pie, most of us bursting our pot-pie cherries by eating a flavorless frozen version. I admittedly hated those pies, but made sure I ate the crust. That was really the only decent part of the pie, if that. Now that I’m an adult, I prefer my pot-pies to be creamy but not super thick and gloppy, like the frozen ones some of us grew up on. I like to be able to experience the texture of each vegetable in every bite. I hate potatoes that fall apart into a mealy mess, so I used Yukon Gold’s. They’re perfect for this recipe, so make sure you use them. I am a huge fan of the top and bottom crust, but not for whole pies. If I’m making a large pie — which I did here — I much prefer a top crust, only. That way I don’t h
Post a Comment
Read more