Friday, July 22, 2016

Roasted Carrots {AIP, Paleo, Vegan, Whole 30}


This past week a high school classmate of mine and her family were in Dubai on holiday and we got to spend some time together. We talked about our lives now, we shared stories of adventures, and we remembered those days 23 years ago when we were roaming the hills of Kenya.

Have I told you about going to boarding school? For grades 8-12, I was a student at Rift Valley Academy in Kijabe, Kenya. These were exciting times full of hanging with friends, hiking in the forest, eating huge tubs of ice cream in the middle of the rugby field, traveling by small plane.... and school... and dining hall food. We complained about the food all the time, but in hindsight it wasn't that bad. They did a pretty good job of feeding 500 hungry kids every day, and while we might not have always enjoyed the food, none of us went hungry and as far as I know, no one suffered from malnutrition.

One of the things I remember always being amused at was the way they managed to sneak carrots in to everything we ate - spaghetti sauce, stews, sloppy joes, shepherds pie, anything with a sauce...we even joked once that they might add carrots to the biscuits and gravy (thankfully they never did)!! 

All these years later, I think of the sneaky carrots every time I buy and cook them. I'm always thankful I don't have to sneak them in.

These roasted carrots take the humble orange veggie and transform them into something you'd be proud to serve your friends and family. 

I don't know why it is, but adding some olive oil and applying heat takes most veggies to the next level. These carrots come out sweet & savory and just plain more-ish. You just can't stop with one spoonful!

Plus, they're toddler approved. I made them for a friend's family and she said her 1 year old couldn't get enough of them. Now that's a problem we should all have...craving more carrots! 

Just make sure you don't turn orange from eating too many...




Herb Roasted Carrots
{AIP, Paleo, Vegan, Whole 30}

Time: 70 minutes
Serves: 6

Ingredients:
8 large carrots
2-3 T olive oil
1/2 T herbs d'provence
1 t sea salt

Method:
(1) preheat oven to 375 F
(2) peel and slice carrots in 1/3 inch slices - cut slices in 1/2 if carrots are large
(3) line a roasting pan with parchment paper
(4) place carrots in pan and drizzle oil oil over carrots & sprinkle with herbs and salt
(5) roast for 55 minutes - 1 hour (stir carrots after about 35 minutes)

** See below for print friendly recipe








** This Recipe was shared on the AIP Recipe Roundtable