Friday, February 10, 2012

Roasted Carrots

Wow, I can't believe it's been so long since I blogged...well I guess I can.  I had sinus surgery in November, plus a few sicknesses and then Christmas and then more sicknesses and then my birthday so wow it's been a few busy/crazy months.  My 2 year old always wants to be in the computer room bugging me so that has made it hard to blog lately too.  Hoping for a laptop sometime in the near future.

I'm really trying to amp up my vegetable eating and I do like some vege's in their raw state, but I really am loving them lately either roasted or grilled on our outdoor grill.  I saw this recipe awhile ago, but really started incorporating it lately into our dinner rotations.  It's so easy and simple and you don't even have to peel carrots.  What I really love about roasting carrots is that it brings out the natural sweetness in them. 

If you don't really like carrots so much, try these and they'll change your mind.  3 out of 4 people in our house approve of these!  Can you only guess who doesn't.....yep, my picky son!

First up: Preheat your oven to 375.

Then scrub your carrots really well and cut off the tops and bottoms and halve them lengthwise.

Throw them on a rimmed sheet and pour a little olive oil and seasonings.  I have been using Italian seasoning, but you could use oregano or fresh oregano and fresh thyme - that's what the real recipe calls for, but I don't ususally have it in my house.  Even just salt and pepper would work great.  Anything really!

Mix everything together thoroughly to coat the carrots.  If you happen to get too much olive oil on the pan (which I've done before) just move your carrots to one side and wipe off the excess oil.  You want just enough to coat the carrots, but you don't want your carrots swimming in it.

Arrange them nicely on the sheet so they aren't overlapping each other.

Cook for 35 min.  Seriously easy and delish!

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