Do you have a favorite vegetable? I’m not sure that I do. When I was little, like most kids, I loved corn but I mean is that even a vegetable? And oddly, both tomatoes and spinach … heck, I even ate canned spinach. Odd, I know. Oh and lima beans. And … carrots. Of course carrots were—and still are—one of those vegetables that most kids like. Give ‘em some carrot sticks and ranch and you’ve given them their daily vegetable allowance.
Nowadays, I still like carrots but I’d rather have them roasted and or sauteed with green beans than sliced and dipped in ranch dressing. Truth be known, I don’t even like ranch dressing all that much. Regardless, if you’re looking for a new, easy, delicious way to serve carrots at home, try one of these two methods and I promise you’ll love them so much you might not even have room on your plate for anything else!
PREP TIME: 15 minutes | COOK: 425 degrees F, 30 minutes
- Carrots (however many your heart desires)
- Fresh rosemary
- Olive oil
- Sea salt
Line a baking sheet or roasting pan with parchment paper. Lay cleaned, peeled carrots on the paper, drizzle with olive oil, and a sprinkling of rosemary and some sea salt. Roast on the top oven shelf for 30 minutes, turning once. Done. Serve as is or with a little ranch dressing if you must 🙂
CARAMELIZED CARROTS with GREEN BEANS
PREP TIME: 15 minutes | COOK: medium-high heat, 10-15 minutes
- Carrots (however many your heart desires), slicked into ½ inch sticks
- Green beans (again, however many you want), trimmed but left long to match carrot length
- Sesame oil
- Garlic, minced
- Sea salt
- Crushed red pepper flakes
Slice carrots to desired thickness and place in cast iron pan. Cook over medium heat, turning often, for 5 minutes. Add sesame oil, green beans, garlic and red pepper flakes. Note, I use a lot of garlic and a ½ teaspoon of red pepper flakes … which is overwhelming for some so don’t over do it. You can always add more. Saute for an additional 5 minutes, turning often until beans start to brown. Serve with a little bit of vegan cheese sprinkled on top and of pine nuts and some sea salt. Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
Sometimes, a recipe isn’t needed … here’s my non-recipe, one sheet roasted vegetable recipe.
Until very recently―and by very recently I mean like last week kind of recently―the thought of eating the cruciferous vegetable made me want to scream …