I have a love hate relationship with carrots. I like them in things such as soups or casseroles but I am not a huge fan of them on their own, that is until now. I decided it was time to create a carrot recipe that I would love and what a better time than Easter to fall in love with these cute little veggies.
Carrots, Carrots and Carrots
The first choice was to decide between the long beautiful ones or the cute little baby ones, and to help save on time (& some mess) I went with the cute baby version. OK now that I knew which carrots I was going to use I had to decide how I was going to make them yummy.
I have found that roasting veggies brings out all the best they can offer and so roasting seemed like a great option. Next came the seasoning. I thought about using ranch seasoning, or maybe some maple syrup but I finally settled on a combo of sweet, spicy & tangy all in one. The sweetness from the honey and the hint of spice from the chili powder and then the tang from the balsamic vinegar really made these carrots something to talk to about. Once these little cute bites were roasted with the glaze they became something so good that I even liked them.
To finish them off I drizzled a little more honey and then sprinkles from fresh chopped parsley over them giving them just a hint of freshness…and it made them really pretty. In my head if it is pretty is has to be good…right?
They are just so cute you need to make them now….
I have recently learned that my sis-in-law is not a fan of carrots either, but after she had these she even liked them too…you know it has to be a good recipe if it turned 2 people into carrot people with just one bite. She also mentioned she thought the glaze would be great with butternut squash…I think I am going to have to try that for sure! I love it when you get inspired form those around you…thats what Holidays and family dinners are all about!