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Cilantro Lime Carrots

In my family (of two), one of us is a Thanksgiving/holiday traditionalist who likes things the way they always have been and one of us is not, so we compromise.  These cilantro lime carrots are a perfect example. Traditional roasted carrots are jazzed up by bright and tangy colors and flavors that are the perfect contrast to the rest of the white-ish/grey-ish, decadent, indulgent foods. Go ahead and make some, share some and live a little outside of tradition!

Cilantro Lime Carrots - 1 (3)

Cilantro Lime Roasted Carrots

Makes 8 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
2 Pounds of Carrots
Juice From 2 Limes – About 1/3 Of a Cup
1 Tbsp Olive Oil
1 Tsp Honey (Substitute Maple Syrup, Etc. to Make This Vegan)
½ Cup Packed Chopped Cilantro
Salt
Pepper

Instructions:

  1. Pre-heat your oven to 425 degrees.
  2. Wash and peel carrots. Cut them into halves (or thirds depending on their length.) Cut each of those pieces into halves, lengthwise this time and each of those pieces into lengthwise halves.Cilantro Lime Carrots - 1
  3. Toss the carrots with 1/2 tbsp olive oil.
  4. Arrange carrots on a baking sheet. I line mine with parchment paper so they don’t stick. Season with a quick sprinkle of salt and pepper. Pop them in the oven to bake for 20-25 minutes until, flipping them halfway through.
  5. While your carrots roast, prepare the dressing in a glass (or other microwave safe) bowl by mixing together the cilantro, lime juice, honey and remaining 1/2 tbsp of olive oil. Add a pinch of salt and black pepper.Cilantro Lime Carrots - 1 (2)
  6. Take the carrots out of the oven and place in a bowl.  Microwave the dressing for thirty seconds.
  7. Pour the dressing over the carrots and toss to coat. At this point, I like to remove my carrots from the excess dressing and place in a serving dish so they are not swimming in the dressing.  Feel free to pour the excess dressing into a container and serve it along side the carrots!

If cilantro is not your thing, try this recipe with other herbs such as parsley or basil or even a combination of the two! If you prefer flavor but in a more subdued way, try tossing the carrots in the dressing and then baking them.

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Pumpkin Spice Chia Pudding

Every year before summer is even over, I start preparing for fall. I start to think about my fall wardrobe, what fall decor and plants I want to put out on my porch and even about what will be on the menu for Thanksgiving.  I absolutely love summer, but the runner up for my favorite season (in a very tight race) is absolutely fall. Continue reading Pumpkin Spice Chia Pudding

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Creamy White Chili Two Ways

So for those of you who know me personally, you are probably aware of the fact that my husband Mike and I are a mixed couple…I am a vegetarian (technically pescatarien) and he is a meat lover. This has led to some serious, sometimes contentious conversations like how we will raise our future children and what we are going to have for dinner. Continue reading Creamy White Chili Two Ways

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Simple Harvest Salad

Where I live I am lucky enough to have an amazing year round farmers’ market where I consistently find the best produce and products. Any weekend I am able to make it to the market is automatically a good weekend. It was here at the market that I first laid eyes on the absolutely beautiful, delicious and easy to cook delicata squash. Continue reading Simple Harvest Salad

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My Favorite Green Smoothie

When I was in college, I bought a juicer and for a while, I juiced EVERYTHING. I felt good and I made great tasting juices that I enjoyed, but after a while I realized that juicers are a pain to clean because of all of the leftover plant product! This residual material (and my serious disdain for cleaning intricate pieces of kitchen gadgets) directed me to juice’s no frills relative, the smoothie.

Continue reading My Favorite Green Smoothie