It is the first day of fall and even thought it is still very warm here in Los Angeles, I wanted to roast some yummy root veggies! These carrots are really simple to make, nutritious, and tasty. Double the recipe to have roasted carrots to add to your salads and meals this week. I always cook once and eat two or 3 times, I don’t have time to cook from scratch every single day but that doesn’t mean I need to eat out. Make these simple carrots today and enjoy the first day of Autumn!!
20-25 small/medium whole organic carrots with the ½ inch of the green tops intact if you can (they are delicious and pretty!)
2 tablespoons raw good quality honey
4 tablespoons of olive oil or melted ghee
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
A few sprigs of flat leaf parsley
Preheat the oven to 400 degrees
Trim the green tops of the carrots to 1/2 inch. Peel, rinse, and cut the carrots length wise
Mix the honey, salt, pepper, and olive oil together in a small bowl. Toss the carrots with the olive oil mixture to coat the carrots evenly and spread out onto a sheet pan in a single layer.
Bake for 1 hour until tender and golden brown. Transfer to a serving platter and sprinkle with freshly chopped parsley.
Health Tip: carrots are high in Vitamin A in the form of beta-carotene, vitamin k, and soluble fiber. Soluble fiber is easier to digest than insoluble fiber and lightly cooking veggies also makes them easier to digest. If you find that eating a lot of vegetables irritates your stomach here is an article from Chris Kresser on what vegetables are easier to digest and how to prepare them.