A Double Carrot Kind of Day

Ever have a day where you just end up eating a whole lotta carrots? I just had one of those days. It started when I was decided to make, as a mid-afternoon snack, some roasted, glazed carrots. I had these beauties in my fridge, from the Los Angeles Salad Company:

baby-carrots-with-tops

They call them Baby Carrots with Tops, but I call them Black Tie Carrots (a term my sister-in-law Alexis came up with), because these hand-peeled, trimmed carrots with a little bit of the stems still attached aren’t your run-of-the-mill peasant carrots – they’re the kind that are served at fancy receptions and 5-star restaurants.

I slicked a pie plate with some cooking spray, and arranged 17 of them in a very black tie sort of way:

carrots-in-pie-plate

Then I drizzled a little olive oil over top (no more than 2 teaspoons), sprinkled a little turmeric on them (because I’ve been putting that super-healthy spice on everything lately), and popped them in the oven, which was preheated to 400 degrees.

RELATED CONTENT: Another Way to Roast Veggies…With Molasses!

After 20 minutes, I pulled them out, and drizzled them with 2 teaspoons balsamic vinegar and 2 teaspoons honey, and finished them with a sprinkle of dried thyme.

Then, I tossed them around, so they got evenly coated with the new ingredients, and back in the oven they went, for 10 more minutes.

VOILA! Roasted, Glazed Carrots!

roasted-glazed-carrots

Why not stack them up on a plate, like a little Jenga tower?

roasted-carrots-stacked-like-jenga

These guys were delicious. A little sweet, slightly acidic, and while I used a fork for the first few, once they cooled down a bit, the green tops acted as the perfect little handles. That’s right, I ate some of my Black Tie Carrots like a barbarian. 

close-up-roasted-glazed-carrot

RELATED CONTENT: Check out lots of healthy recipes on my Recipes page OR in my posts on the Los Angeles Salad Company website!

My carrot-filled day wasn’t over, though. Later that evening, I stopped by Menchie’s for a little frozen yogurt. A little birdie had told me that one of their new flavors had vegetables in it, and I had to check it out. The little birdie was my friend Susan, and she wasn’t lying:

menchies-carrot-orange-sorbet

Carrot Orange Boost Sorbet! Here’s a fun fact: I worked at a frozen yogurt store when I was in high school (I’ll save those stories for another post), and we never had vegetable flavors. I was very excited to try it. They say it’s high in vitamin C, made with real organic carrot puree, and it’s only 25 calories an ounce. I measured out a reasonable amount, and topped it with fresh strawberries, watermelon, blackberries, and a tablespoon or so of chopped almonds.

menchies-with-fruit-almonds

The whole thing, including toppings, was about 8 ounces, so it wasn’t more than 200 calories. And the sorbet was delicious. I couldn’t really taste the carrot part at all (Susan agreed, saying it was “subtle” – an overstatement), but that’s probably for the better. The orange part was vibrant and tangy, and it was a great way to end my day.

Keep it up, David!

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