If there’s one thing we all know, it’s that things change. A killer Friday night now involves Anthony Bourdain reruns and yoga pants, for example (#noshame). And when it comes to a healthy dinner, a veggie dish no longer nets out as just a side salad.
Most of us don’t really eat as many vegetables as we should. Would you agree? Before Paleo, never once did I make a batch of roasted carrots. In fact, veggies were never something I fussed over — why bother with kale and Brussels sprouts and zucchini when I could lean on pasta or rice? However, during those first few months of Paleo things had to change.
I experimented with a different vegetable every week, making recipes that looked decent enough or had rave reviews. Through that experiment I learned that I actually really like Brussels sprouts, beets and dark leafy greens, but still do not care for asparagus (I know, I know… I’m like the one person in 300 who doesn’t). It felt so good to branch out and challenge long-held beliefs about what I thought I did and did not like.
Sitting here today, I can share with you the secret to prepping a well-rounded meal that gives me what I’m looking for while also feeding those who might not be particularly concerned about inflammatory ramifications or the state of their microbiota: simple recipes that taste great, especially when it comes to staples like carrots.
These rosemary roasted carrots are finished with a sprinkle of lemon zest and sea salt — exactly what the warmth of the rosemary and the sweetness of the carrots need to hit all the right flavor notes.
- 3 cups carrots, half-inch slices
- 1 tbsp avocado or extra virgin olive oil
- ½ tsp dried rosemary
- ¼ tsp sea salt
- zest of one lemon
- Preheat oven to 425F
- Toss carrot pieces in olive, salt and dried rosemary.
- Arrange on a lined sheet pan (parchment or silicone liners work great for easy clean up).
- Roast for 25 to 30 minutes
- Toss in lemon zest after removing from the oven.
- Serve warm.
Kitchen Essentials for great roasted carrots:
If a silicone baking sheet is still missing from your kitchen, then it’s time to fix that. I use mine allll the time and it’s perfect for roasting vegetables that can get a little sticky, such as carrots. A good sheet pan is essential, as are the right healthy fat (avocado oil is great, olive oil works too!) and a decent set of knives. Cooking can be frustrating when dealing with thin pans and dull knives — keep an eye out for quality items at a great prices (often shared on my Frugal Paleo Cookbook Facebook page, if you don’t already follow it).