Roasted Carrot Recipes! One Sweet, One Spicy. Just like Life Ought to Be!
Fully Nourish ~ Fully
Flourish
Vicki Rothschild/Weight
Management -A Plan for LIFE
Life Should Be
Delicious!!
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Carrots! Who knew they could be so good?? I surely didn't until I discovered the difference in FRESH, LOOSE (those big mama ones that you buy individually). They are like a whole other species!
The regular-sized ones that come in a bag? They're okay. However, they truly aren't comparable to the loose ones. Not. Even. Close.
Those baby carrots? That many like to munch on mindlessly because it's better than munching on pretzels? They aren't very good! In fact, they're fairly yuck. Or the more politically correct term? "They aren't to my taste!" My taste is very important! If the foods I'm eating aren't TO it, I won't eat it. Period. Why?
I need the COMBINATION of healthy AND delicious!
I need the COMBINATION of healthy AND delicious!
And when I say, I, I mean - we. All of us! If I don't have the deliciousness how could I possibly "stick" with this lifestyle?? Which I have been for over 13 years now. Nope, you won't do this PERMANENTLY and EASILY if your food isn't PHENOMENAL! Oh but the baby carrots are quick you will say. Umm, okay. So what?? I need EFFECTIVE, first and foremost. EFFECTIVE. You won't do this for very long slugging down mediocre foods.
We need effective foods. Effective. Ones that take care of ALL of our food needs. Nutrition, abundance (moderation and restriction was never the intention), GOOD TASTE
Here's the nutritional info on these orange beauties. Because knowledge is power. It's per 1 ounce.
Okay, here's a couple of recipes! One is sweet, one is spicy!!
Both are DELICIOUS!!
Because that's what life should be! Suh-weet, Suh-picy and Dee-lish-us!!
CARAMELIZED CARROTS
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| that's mine! |
- 5 large carrots, peeled and cut into circles
- 1 medium onion, chopped
- 1 - 2 tsp canola oil
- About 2 tsps of Prima Brand Maple Extract (if you can't locate it, use 2 tbsp sugar free Maple Syrup)
- 1 tsp vanilla extract
Heat oil in a skillet, add onions till just about brown; then add in the carrots, brown/cook another 5 minutes. Then add in 1/4 cup water, vanilla and Syrup. Cook on a low flame till carrots are soft-ish, but not mush and water evaporated
SPICY CARROT STIX
( my version adapted from Susie Fishbein, please see note at the bottom of the recipe)
6 large carrots peeled ends trimmed
1 egg white from an ex-large egg
3 TBSP olive oil ( I used 1 and substituted remaining two with broth)
1 TBSP water
1.5 tsp garlic powder
1.5 tsp ground cumin
.5 tsp paprika
.25 tsp ground white pepper
1tsp coarse sea or kosher salt
Preheat oven to 450. Line a jelly roll pan with parchment paper.
Cut carrots to make wedges
Place egg white in a large shallow bowl or container and whip with fork or whisk till foamy.
In large bowl mix olive oil, water, garlic powder, cumin, paprika and pepper.
Place carrot stix in the beaten egg, turning to coat.
Remove from egg white and stir into the spice mixture.
Arrange in a single layer on the pan. Sprinkle with salt
Roast uncovered for about 20 minutes.
NOTE: the reason I listed this recipe is because Susie gives precise measurements and I know how you love precise measurements! Go Susie!. I actually just cut the carrots into wide sticks. Spray the parchment paper with canola spray and generously sprinkle on the spices, that's right - winging it! I don't use the black pepper, I add chilli powder and a small amount of allspice. Oh and I often just use - salt, nutthin' else. These loose carrots are just THAT good. After I spice it up, I spray again, lightly. And proceed to roast. Less steps and totally delish!
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| My picture with just salt. |
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