Ok y'all. I've GOT to share this one with you because this is the EASIEST and sure to please PERFECT, healthy side to any meal! Oh and did I mention they are pretty to look at too? Done and DONE.
I hope that you guys have had a great week so far! This week was filled with TONS of recipe testing for me... some of it went great... some of it not so much. But that's what being a blogger is like. Every time I make a dish I'm analyzing it to see what I can improve on to make it more delicious next time (my rule is - "It's not good enough unless you want to go back for seconds immediately")! My husband gets annoyed sometimes though because I'm constantly probing with questions like "more mushrooms next time... less sweet potato... more seasoning... and I should definitely leave out the broccoli... right?" Haha he will eventually stop me and say "Jenna. It's great. Now will you let me just eat it and enjoy it?!"
So here's my failure this week - I've really been craving "pasta bakes" lately, so I tried to create an italian style pasta casserole using spiraled zucchini noodles, and a sauce with grass fed ground beef, mushrooms, etc. The ground beef sauce was DELICIOUS, and I've figured out how to sweat the zucchini noodles properly (took me a while ugh), but I think I may have finally given up on zucchini noodles... they are just a very peculiar noodle with a distinct taste that I don't really like!
On the other hand, I've recently experimented with spiralizing (autocorrect is saying that isn't a word - but I disagree wholeheartedly) sweet potatoes, and THAT.IS.BOMB.
Therefore (drum roll) - I'm officially discarding the zucchini noodle in my recipe creations and adopting the sweet potato noodles. Welcome to the family dear sweet potato noodle! Curious how I make noodles? This spiralizer is the BEST thing in my kitchen beyond my Vitamix and Lodge Cast Iron skillets!
Now, this carrot beauty creation here was TOTAL success, so I'm super excited to share this recipe. And I'm serious - they taste like dessert!
Rosemary + Honey Roasted Rainbow Carrots
Prep Time: 5 minutes Cook Time: 1 hour Servings: 5-6
2 lbs. Organic Rainbow Carrots
4 TBSP. Olive Oil
1 tsp. Dried Rosemary (or 1 TBSP of if you have Fresh Rosemary)
1/2 tsp. Ground Black Pepper
1/2 tsp. Sea Salt
1 tsp. Organic Honey
1. Preheat oven to 400.
2. Peel the carrots and chop the end off of them. Place carrots in baking dish or on baking sheet.
3. Drizzle with the olive oil and then sprinkle with the pepper, salt and rosemary, then toss. Arrange carrrots so they aren’t crowded and then drizzle with honey. Place in the oven.
4. After 30 minutes, remove the pan and drizzle with another tbsp. of olive oil and place back in the oven. Let it cook for another 30 minutes or until tender and easily pierced with a fork. Note: These times are based off of a normal sized large carrots. If your carrots are smaller, then they will not need as much time.