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