Does anyone else think it’s a sin to chop up Baby Carrots? It’s like cutting cake or Cherry Tomatoes. Some things just aren’t meant to be chopped into little pieces.
I picked up some pretty amazing things from my farmers market last weekend. Everything was fresh from the farm and picked just the day before.
In the bag we have: Beets, Pumpkin, Zucchini’s, Spring Onions and Baby Carrots.
So in the effort of ‘not chopping’ them – here’s a quick way to cook a stunning side dish that takes seconds to prep
Maple Glazed Baby Carrots
- 1 bunch Baby Carrots
- 1 teaspoon your favourite oil – I used Coconut Oil
- 1 teaspoon Maple syrup – alternatively use Brown Rice Syrup
- A sprinkle of spice – I used Cayenne Pepper for a bit of bite
- A handful of your favourite herbs – think Rosemary, Oregano, Thyme
- Salt to taste
- Pepper to taste
- 1 small bowl
- 1 baking tray
- Baking paper
- Set oven to 180 degrees C.
- Wash Carrots well under cold water and dry them. I don’t peel my Carrots, the majority of vitamins and flavour lies just under the skin.
- If Carrots are different sized, slice larger ones in half to make them the same size.
- Lay Carrots on your baking tray lined with baking paper.
- In a small bowl make a paste using Coconut Oil, Maple Syrup, Cayenne Pepper and your herbs.
- With your hands, coats your Maple paste onto your carrots
- Place in oven for 15 minutes
- Serve immediately with anything your heart desires
I’m running my first Wholefoods Cooking Demo on Saturday 7 December. SAVE THAT DATE!
The finer details will be announced next week. This event will be a cracker and I can’t wait to share my tips and tricks with you to make easy healthy meals in less time than it takes to order takeaway. There’ll be cooking, there’ll be eating, plenty of chatting and your brain will be bursting with new ideas and strategies to navigate shopping aisles and cook with love. Places are limited, so register your interest by emailing email@example.com.