Roasted Carrots
For the past few weeks I have spent a lot of time at the Dallas Farmers
Market supporting my business Grain Free Haven. Between customers
I found myself regularly staring at the goodies sold by the produce vendor
across from my booth. They have a lot of greens and citrus right now, but
I especially have been coveting the carrots. Long, slender and bright orange
with springy green tops.
I don't eat a lot of root vegetables like carrots, potatoes or turnips. They
are not entirely evil, but have a higher level of starches and sugars
than I usually consume. The higher number of carbohydrates in a food,
the more cravings I get after eating them. Ironically, after focusing on
eating steamed veggies like broccoli, cauliflower and celery of late
(about 1-2 net carbohydrates per serving) I got a craving for the lovely
carrots (about 4 net carbohydrates per serving). I actually blame the
tomatoes and cucumber (2-5 net carbohydrates per serving depending
on size) I have been piling on my salads. I'm thinking that if the worst
craving I have is for roasted carrots I am doing pretty well in the
craving department!
Yesterday I finally gave in and bought some of the carrots. I will be
using the tops later for some veggie or chicken broth, but for now I
roasted and enjoyed the lovely carrots. Here is the simple way I
prepared them.
I loved every bite, but will definitely be going back to the green
roughage tomorrow!
Roasted Carrots
10-12 medium carrots, tops removed and rinsed
8 whole garlic cloves
1/3 cup extra virgin olive oil
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon dried parsley leaves
Preheat oven to 400 degrees.
In a small bowl combine the oil, onion powder, salt, pepper and parsley.
Using your hands or a basting brush cover all the carrots with the
mixture and place them on a shallow baking sheet.
Spread the garlic cloves randomly among the carrots.
Bake for 20 minutes, then remove from oven. Carrots should be slightly
softened but not mushy. If you prefer them softer, shake the pan so the
side of the carrots touching the pan changes, then cook for 5-10 more
minutes. Serve immediately.