Well, A and I are about three weeks into this ridiculous Whole30 program where we’re basically been eating a lot of scrambled eggs, fruit, vegetables, grilled meat, and salads with olive oil (who’s idea was this anyways?! oh wait, mine). It’s been quite an interesting experience – guys, sugar withdrawals are a real thing! One thing we have enjoyed eating plenty of are roasted veggies – anything from carrots to potatoes to brussel sprouts, this is our favorite way of getting our veggies in.
4 – 5 carrots (or any other vegetable you want to roast, though the final cooking time may vary)
2 Tbs olive oil
1 Tbs rosemary
1/2 Tbs thyme
1/2 Tbs garlic salt
Pinch of pepper
1. Peel and slice the carrots
2. Mix up herb seasonings
3. Toss the carrots with olive oil and seasonings
4. Line a baking sheet with aluminum paper or a silicone baking sheet (I absolutely love my for cooking anything on a baking sheet!). Spread out the carrots evenly, making sure none are overlapping. Roast the carrots at 400 degrees for approximately 40 minutes. Around the 35 minute mark begin checking them for your desired doneness.
// I love serving these up with my cast iron steak, a simple side salad and some iced tea. What’s your favorite side?