Roasted Carrots
If you don’t like cooked carrots then it’s probably because you’ve never had them roasted. Maybe you’ve only had them boiled, mushy, and waterlogged. Roasting vegetables is one of the most delicious ways to get in more nutrients and fiber. Almost any vegetable you roast will caramelize into a soft and flavorful side dish. What’s the catch? There is no catch. The bottom line is that if you aren't eating a VARIETY of plant foods your body could suffer. Variety will insure that you are getting all the vitamins and minerals your body needs to thrive. Why not try different cooking methods to increase the variety of vegetables in your diet? Too much carrot juice will turn you orange. Too much of anything could be a bad thing, even kale or blueberries. So if there’s a vegetable you don’t like then try roasting it with a bit of oil, salt, and spices. You can roast broccoli, zucchini, carrots, bell peppers, onions, garlic, cauliflower, sweet potatoes, brussels sprouts, mushrooms, eggplant and so many other kinds of vegetables. You should try making your own french fries or kale chips. Eat moderately, use as little oil as possible, and always change things up by eating a variety of raw or cooked fruits and vegetables. Roasted vegetables can be a beautiful and tasty part of a balanced and healthy life! Get out the grill this summer and roast a few vegetables and plant-based burgers for a change. You can do it!
- Roasted Brussels Sprouts
- Baked Sweet Potato Fries
- Roasted Balsamic Zucchini
- Twice Baked Sweet Potato Rounds
Ingredients
- 6-8 large carrots
- ½ tbsp olive oil, or less
- salt, to taste
Directions
- Pre-heat even to 425 degrees F.
- Peel and slice carrots into carrot sticks (about ½” x ½” x 3”).
- In a large bowl combine olive oil and carrot sticks. Stir together until all of the pieces are adequately coated.
- Spread the carrot sticks in a single layer on a baking sheet, being sure not to overcrowd.
- Sprinkle salt over the tops of the carrot sticks.
- Bake for 12 minutes and then flip each carrot stick over. Bake an additional 10-20 minutes or until the carrot sticks are tender and golden brown (or to desired crispness).
- Serve hot with your favorite sauce.
- You can try dipping carrots in tartar sauce, spicy tahini mayo, salsa, ketchup, hummus or any other sauce you enjoy!
OMG yummy. This looks so mouth -watering!
They really are very tasty!
I love carrots in all forms! This looks delicious 🙂 I love roasted carrots, Brussels sprouts and potatoes together with a little maple syrup and hazelnuts 🙂
oh wow! that sounds divine!