Honey Garlic Roasted Carrots

Honey Garlic Roasted Carrots.

Are you looking for a quick, easy, beautiful, AND delicious vegetable to prepare for an any-night dinner that is fit for company too?

These beautiful, colorful carrots are just the ticket.  They are as delicious and nutritious as they are beautiful.

Grab a bag of carrots and roast them up.

I hope you love them as much as we did!

Honey Garlic Roasted Carrots



Preheat oven to 400 degrees F.

Peel and cut carrots.  Place in shallow baking stone or pan.  Drizzle with olive oil.  Sprinkle with salt and pepper.  Drizzle with honey.  Top with rosemary and garlic.

Toss gently and roast for 20-30 minutes, stirring every 10 minutes.


Cheers & Hugs,

If you Carrot All…

watercolor carrots

Watercolor Carrots 5×7 Arches 140lb Arches Rough

Today’s painting for #WorldWatercolorMonth is a quick and simple one celebrating the glorious carrot.

It was fun to create the leafy greens by gently rubbing the side of a rigger brush across the rough watercolor paper in random strokes.

Carrots are a beautiful, healthy vegetable that is equally delicious raw and cooked.

For a yummy version of roasted carrots, check out my recipe for Roasted Caramelized Garlic Carrots here.

Cheers & Hugs,

Don’t play with your vegetables

vegetable card radishes

Remember being told to not play with your vegetables as a child at the dinner table?

I’m still playing with my veggies – watercolor painting these days – just for kicks.

Aren’t the radishes radishing?!

Certainly not some of my finest art work, but fun nonetheless.

vegetable card green onions

I had some scraps of paper and the urge to continue after recently painting my Lazuli Bunting, but was obviously getting a bit tired and punchy by the time I got to the green onions and carrots.

vegetable card carrots

Maybe I should stick to cooking and eating my veggies.

Cheers & Hugs,


Roasted Caramelized Garlic Carrots

roasted carrots after

Are you often looking for new ways to prepare and serve veggies?  I’ve got another delicious, nutritious orange food for you today.  This time in the form of beautiful, fresh roasted, caramelized, garlicky carrots.  Nom Nom!  I find so many vegetables are best when roasted.  Flavor and nutrients are retained and the flavor is hard to beet.  (pun intended)

roasted carrots before

Lots of fresh garlic, thyme, parsley, olive oil, and balsamic vinegar sprinkled onto fresh young carrots creates a wonderful veggie to complement almost any meal.

roasted carrots plated

We had ours with an herb marinated pork tenderloin and tiny roasted golden Yukon potatoes.

Here is the recipe as I made it.  I was inspired by another great recipe Chungah posted on Damn Delicious.  Measurements are guesstimates.  Make it how you enjoy.  That is the true JOY of cooking.

Roasted Caramelized Garlic Carrots

15 fresh new carrots with stems trimmed, no need to peel
4 cloves garlic, coarsely minced
1 Tbsp dried thyme or 2 Tbsp fresh thyme
1 Tbsp dried parsley or 2 Tbsp fresh parsley
1 tsp. coarse sea salt
1 Tbsp. coarse ground black pepper
Approximately 1/4 cup olive oil
Approximately 1/4 cup balsamic vinegar

Preheat oven to 375 degrees F.
Wash carrots and lay in a single layer on a baking stone or baking dish.
Drizzle with olive oil.
Liberally sprinkle with garlic, thyme, parsley, salt and pepper to your taste and liking.
Drizzle all with balsamic vinegar.
Toss to coat.
Roast for 30-40 minutes – turning once or twice during cooking.

I daresay even kids will enjoy these carrots that turn out so sweet and delicious.  I found them almost addicting!


Cheers & Hugs

Orange you a Cutie!

Orange you a Cutie

Hey – remember a few days ago when I challenged you (I use that terminology loosely) with “If you are what you eat, then eat something cute?”

Well – this week’s WordPress Weekly Photo Challenge is ORANGE –  and guess what we call Clementines around here?

CUTIES!  (a brilliant marketing campaign established to target kids and their parents).  Are you familiar?

So you really can eat something cute!  And these little buggers are so sweet and delish right now!

Orange you going to try one?!  (Couldn’t resist…)

I actually have some more orange to post, but I’m going to save it for tomorrow.

I made some luscious roasted carrots for dinner last night.   Look for the recipe tomorrow.  They are seriously like veggie candy – caramelized with olive oil, balsamic vinegar, garlic, cracked black pepper, thyme….  Ooooh La La!

And while we are talking about sunshine….  We were – weren’t we?

Oranges come from Florida, the Sunshine State, so yes – you see my logic – right?

I declared yesterday “50 Shades of SUNSHINE Day.”

Mikey and I got two wonderful walks in – one at lunch time and one after work – and no coat needed at 50 degrees and sunshine!  WOOHOO!

Spring is in the air!

Enjoy your day – whatever it brings.  Find the sunshine!

Cheers & Hugs,