Deliciously Roasted Carrots

There was a short period in time when Mr. Rodgers and I had watched the documentary called Fat, Sick and Nearly Dead and we got all fired up to eat only vegetables.  We were going to be super veggie freaks!  In that short amount of time I went crazy on Pinterest and was searching out any veggie recipe I could find…and being ever so slightly OCD, I had to organize my Pinterest account!  So I made a board for every vegetable I could think about, and then spent hours finding pins to go in them.  Well we quickly got over the “just veggie” stage cause we really love meat, and have found that it really is pretty good for you 😉  However, I still use all those boards and pins that I found on my veggie pin binge!  But months later I was exploring those boards and realized that something seemed to be missing!!

What  could be missing?!  I had broccoli, cauliflower, artichokes, squash, bell peppers, asparagus and beans….what more could a girl need?  Then it dawned on me!  Carrots!  Why the heck don’t I have a board for carrots?!  Oh, I know why…I always immediately and exclusively think of carrots as something you eat raw.  My little Grandma Maudie would be so ashamed, because she would cook us a down home Oklahoma style feast every Sunday, and she would ALWAYS have carrots cooking in butter in her nice big cast iron skillet.  Why did it not occur to me that I could cook carrots too?

I’m so glad I had that awakening.  These carrots made me really happy.  I could barely even adapt it, because the blog where I found it already had used agave instead of sugar!!!  Two points for you,!!  You have my respect.  I just cut out the fresh mint because, as I mentioned in my Quinoa Mint Zucchini Boat post…Mr. Rodgers is DEFINITELY not a fan of fresh mint.  😉

So, here’s what you need:

  • 1 bunch carrots with the green tops (baby carrots, or just long skinny ones)
  • 1 Tbsp Olive Oil
  • 1 Lime, Juice and Zest
  • 1 tsp Agave
  • Salt and Pepper to taste
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Coriander
  • 1/4 tsp Paprika
  • 2 Green Onions, sliced


And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Trim most of the tops off of your carrots, wash them, and put them in a bowl.
  3. Whisk together the remaining ingredients (except green onions) in a bowl and dump them over the carrots.
  4. Cover a baking sheet with foil and dump on your carrots.
  5. Roast about 2o minutes until they are tender and have a little char on them.  Unless you don’t like char, but I do.  🙂
  6. Sprinkle with sliced onions.
  7. Now EAT!  This went great with our grilled chicken and fresh watermelon, and we got to eat it all on the front porch…it was perfect!!!








Cumin Carrots 2


Preheat your oven to 400.  Wash your carrots and trim the tops a bit!

Cumin Carrots 1


Whisk together everything except the green onions.  Pour over carrots (in a large bowl…or you can do it right on the pan like I did but it left me with a mess on the pan which I don’t like ;))  Toss to coat.

Roast for about 20 minutes, or until the carrots are tender and have a little bit of char!  It makes them taste yummy and look grilled!

Cumin Carrots 3


This is why you cover your pan in foil. 😉

Sprinkle with green onions and serve!  So yummy!!

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I think they’re kinda pretty, but maybe I’m biased 😉

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See how there is just a touch of char, but the beautiful orange color is still shining through?  Perfect!

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Welcome to our little picnic, where these tasty little carrots didn’t last long!  Perfect summer evening!!!  These nights make me so happy!  But not half as happy as this guy makes me, all this cooking and sunshine would be nothing without him…

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Heheheee.  Eating him some carrots!  Yeah!!!


Alright, that’s it folks!!!  Enjoy your carrots, mamma always told me they make you see better.  Maybe if you love these as much as I do and eat them lots…you’ll get X-ray vision!  SWEET!

Easy Roasted Asparagus (Surprisingly Flavorful)

I’m not exaggerating when I say this is easy.  Honestly, in my opinion…roasting any veggie is pretty easy.  And probably the tastiest way to make them too.  So you can’t really go wrong!  This is probably your best  bet in getting picky eaters to get their nutrients, too!  Instead of having mushy greens from accidentally over boiling or steaming… you have them crispy, vibrant green, and with the flavors cooked in the whole time instead of added at the end!  Yum!!  Honestly…you can do this simply with salt and pepper, and it’s delicious.  But, like my pal Emeril, I like to kick it up a notch!!  So here’s my typical flavor combo, please try!!!

This recipe is fantastic simply as a delicious side dish for your protein.  Personally I think asparagus is pretty hearty, so it’s good for everything from complimenting a good steak all the way to making a light fish dish that much more satisfying and hunger-filling.  However, it is also a perfect add in for main dishes!!!  What do I mean you ask?  Have you ever had asparagus bits in a white sauce with noodles?!  OH MY GOSH!  Or…as I am going to show you in a few days…on top of a healthy, guilt-free pizza!  That’s right!  Be watching for it, because every post this week will be building up to it…my masterpiece that I am definitely the most proud of to date!  And I am hoping my hard work and experimenting will save you from the process…and satisfy your pizza cravings without giving you a heart attack!  Yay longer life to spend with the people you love!  Yaaaaay!  So with that said…step one…on to roasted asparagus!

Here’s what you need:

  • 1 Bunch Asparagus
  • Seasonings of choice, mine being:  Salt, Pepper, Mrs. Dash, Onion Powder, Garlic Powder, and Chili Powder or Red Pepper Flakes!!
  • 1 Tbsp(ish) Olive Oil

And here’s what you do!

  1. Preheat your oven to 400 degrees.
  2. Rinse and trim your asparagus.  How I was taught to do this was to start bending the stalk, and wherever it pops off naturally is the best place to trim it!  Toss the bottom part, and keep the top.  You don’t have to do it that way, because it will seem like you are discarding quite a bit of it.  However…not once since I have started doing it that way have I had one of those unpleasant, tough, stringy bites of asparagus that were frequent when I trimmed it any other way 🙂
  3. Line a cookie sheet with foil if you desire quicker clean up.
  4. Toss the asparagus in a bowl (or you can do it right on the cookie sheet, up to you), drizzle with olive oil, and toss till each piece has a coating.
  5. Sprinkle GENEROUSLY with every spice!  I literally shake it until there is a coating on the entire shown surface.  Shake it.  Haha.  Yeah that’s right.  If you’re going to shake it, where better than your kitchen?!  Put on Spotify and SHAKE IT!  The spices of course, sicko.  Get your mind out of the gutter.  Geesh.
  6. Toss again until the spices are evenly dispersed.
  7. Slide it into your oven and roast, anywhere between 10 and 25 minutes.  I know that sounds like a big difference in those numbers…but I also know there is a big difference in asparagus sizes!  Basically you want to be able to pick up a piece with tongs and have it still hold it’s shape, but be starting to go limp!

Want to see?  🙂  Let me show you.  First, preheat your oven to 400.  Then, choose your spices.  Like I said, my favorites are sea salt, pepper, Mrs. Dash, onion powder, garlic powder, and chili powder or red pepper flakes.  Pepper not shown.

Roasted Asparagus 2

Rinse the asparagus and trim off the ends. Lay them in a bowl, or right on the pan you are going to be roasting on if you so desire.  Feel free to cover the pan with foil for easier clean up.

Roasted Asparagus 1

Drizzle with olive oil, and toss to coat each piece.  Now sprinkle on your spices to taste…like I said…I do a generous coating!! Toss again to disperse the seasonings evening.

Roasted Asparagus 3

Roast till they are starting to get limp, but still have a crispness. You should be able to pick one up with tongs, and see it going limp but still hold its shape…your tongs should not squish through the stalk.  Make since?  If they are tiny, it could take as little as 10 minutes…but for the more normal, larger size it will take more toward 20/25 minutes 🙂

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Now scoop on plates beside your main dish, or mix it in to a main dish!  It is so great chopped into pieces and added into things, or wrapped up in a chicken breast with melty mozzarella….ahhhhh!  Stay tuned for it being a star in my healthy pizza!  Just a few more posts 🙂  Yay!

Easy (And Tasty) Roasted Brussels Sprouts

Little brains!!!  Not a lot of people enjoy them.  They seem to be the black sheep of veggies…the ones that adults and children alike shudder in terror when you mention.  Well.  That just will not do.  Because they can be delicious!  They have so much potential…they’re just misunderstood! 😉  Now that we have given them our psychiatric evaluation…let’s explain one way they can be absolutely delightful!  This one, I must admit…I didn’t change a thing so don’t give me credit! had it, well…perfect! 😉  Sweet from the honey, tart from the mustard, flavorful from the thyme and garlic…and a little zing from the vinegar!

I LOVE roasted veggies.  Definitely my favorite way to eat them.  Warm…so comforting.  Crunchy…so the perfect texture.  And simply delicious, cause their natural taste is the star!!  So, without further a do:

Here’s what you need:

  • 4 C Brussels Sprouts (Sidenote: they sell bags of them at Sams Club that end up being exactly 4 C, and pretty cheap!)
  • 5 Cloves Garlic (You know its gotta be good when there is that much garlic!)
  • 1 Tbsp Dijon Mustard
  • 1 *generous* tsp Honey
  • 1/4 C Apple Cider Vinegar
  • 5 Sprigs Thyme
  • 2 Tbsp Coconut Oil

And here’s what you do (seriously, I don’t think it could be easier):

  1. Preheat your oven to 350 degrees.
  2. Wash your sprouts and chop ’em in half.  Trim if needed.  I started trimming the ends off of mine and they just started falling apart and not working well..and I realized that there was nothing gross or weird about them, so they probably didn’t need to be trimmed.  And they worked much better when I made that realization.
  3. Peel garlic (give it a little squish to help.)  Run your fingers down the thyme sprigs to remove the leaves.
  4. Put your Brussels sprouts and garlic in a large bowl.
  5. Mix everything else in a small bowl or measuring cup.
  6. Pour the sauce over the sprouts and toss to coat.
  7. Lay out the sprouts on a cookie sheet in a single layer.  Pop into the oven for 35 minutes, stirring occasionally.  That’s it!!  Yummy browned crispy sweet and tangy goodness!  And soooooooooo good for you!  🙂

What’s your favorite way to eat Brussels Sprouts?!  Any good healthy recipes for me to try?

Washed and sliced in half, waiting to be dressed and roasted!

Brussels Sprouts 1Roasteeeeeeed!  So toasty 🙂

Brussels Sprouts 2And served along side a beautiful roast!  Yummy!  That one is soon to come, and it is one of our new favorites!!  So be watching!!

Brussel Sprouts 3

Mixed Roasted Veggies

I loooooove me some roasted veggies.  It works with pretty much any vegetable, and I do believe it is one of the tastiest ways to eat them.  All you need is to know how hot to heat your oven, and inspiration on what veggies to try.  I loved this recipe because it was a whole bunch of different veggies, and things I wouldn’t have thought to try roasted in the oven!  Like tomatoes…who woulda thought I’d actually kind of like them roasted, haha?!  So please…when you don’t know what to serve along side your main course, and you wanna get some good nutrients in your kiddos…try this bad boy!!!  I could eat warm, comforting, and tasty roasted veggies with every meal 🙂  Plus, there are so many benefits to using the mixed veggie route…all the different colors are pretty…all the yummy flavors compliment each other…and I’m no nutrition genius, but I’m guessing that each veggie has its own vitamins and nutrients so you are getting a menagerie of health 🙂 Yay!!!

Roasted Veggies 5Gooooooorgeous!!!

Sooooo, here’s what you need!!!

  • 5 cloves garlic, peeled
  • 1 red onion, sliced into large chunks
  • 2 large bell peppers, your favorite color, sliced into chunks
  • 2 zucchini, quartered then sliced in half
  • 2 yellow squash, quartered then sliced in half
  • 3-5 tomatoes, quartered
  • 2 Tbsp Olive Oil

And here’s how you do it 🙂

  1. Preheat your oven to 500 degrees.
  2. As soon as your veggies are sliced and chunked… them on a large cookie sheet.   Drizzle with the olive oil and toss so all the veggies are coated.
  3. Season generously with salt (or herbamare seasoning) and pepper.
  4. Place in the oven and roast until the veggies have reached your desired degree of tenderness…about 15 minutes.
  5. Serve along some protein, and en-freaking-joy

Everything peeled, chopped, chunked, and sliced…awaiting seasoning and roasting.  But already so colorful and inviting!

Roasted Veggies 2

Salted, Peppered…

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Place on a plate to complete a yummy meal!!!
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