Food prep for your your home for Thanksgiving doesn't have to be so major, and can happen early. I wanted to share and add another side dish that is simple and a favorite amongst my friends and family. I love roasted veggies. I even love them more when they have an autumn flavor added to them. This dish is one of the easiest and fool proof, I think. I bought my big bag of rainbow carrots from Trader Joe's.
PREP |
Pre-Heat oven at 420' F
Wash and scrub down your carrots. Some people peel their carrots. I don't do that as long as they are washed really well (beware of dirt). There skin will be soft enough once after they are cooked.
Have olive oil and either brown sugar or honey ready (or both).
Gather your seasonings; salt, pepper, garlic powder, chive or onion powder(I'll use both cause I'm extra like that), clove, nutmeg, and cinnamon.
A non stick pan coated with oil spray ( I like to use coconut oil spray), or you can foil the pan.
SEASON |
Start with olive oil and coat the carrots generously... roll em, flip em, get it coated.
Then add all the dry seasonings in no particular order.
Lastly sprinkle brown sugar or honey at the end.
COOK |
Pop them in the oven for 20- 25 minutes. Check the softness by piercing a fork through. If it's easy to do so, then they are ready. If not leave them in at five minute intervals. THAT's IT!!!!
You can cook these the day before, and leave them sealed in a gallon ziplock bag, or any sealed container and just heat them up via a low temperature from the oven or micro! I hope you enjoy this simple side dish that will certainly add some color to your veggie option!
Happy Thanksgiving!!
Caro
