Oven Roasted Agave Carrots Recipe

If you googled “honey roasted carrots” right now I’m sure numerous recipes will pop up on the search engine and that’s exactly what happened to me and I felt a bit overwhelmed as to which one will taste better. Keep in mind as I mentioned in previous food posts I like easy, simple recipes and this recipe is no different. These oven roasted agave carrots can be eaten as a appetizer, snack or side dish.

So after an hour of research I found the basic ingredient is to add any damn thing you want! Seriously, some people like a sweetness or spice to it….as for me, I like both. Here is my version:

Ingredients [1 serving]: 

6 Whole carrots (washed and clip the tops)

1tsp Butter (earth balance)

1tsp Coconut oil

Pinch of Salt

Pinch of Pepper

2tsp Agave nectar

Parchment Paper

*Fresh Rosemary for garnish

Cooking Directions: 

Preheat oven to 400 degrees. Wash and clip the tops of the carrots. Line cooking sheet with parchment paper. Apply a generous coat of coconut oil on carrots and melt the butter (15 sec.) and drizzle onto the carrots or use a glazing brush. Then use a pinch of salt and pepper and add the agave nectar. Cook for 25 minutes *you can either add the fresh rosemary to cook or after for garnish.

If you tried this recipe or tweaked it to your own liking feel free to leave your feed back, I would love to hear from you 🙂

Roasted Eggplant “Bruschetta”

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I’m really excited to share with you this recipe I found online, it is so easy and delish! You can find the original recipe by clicking Smitten Kitchen

Since becoming Vegetarian I look for recipes that obviously don’t contain meat but are also quick, easy meals. A tip for next time would be to cut the eggplant slices thicker. (I cut them too thin)

I figured this is a great appetizer (not sure if you caught on yet but I love small meals) but great for lunch. The next day I had the left over tomato/cheese mix, added a fresh avocado and ate it as a simple salad. It was effortless, filling and healthy.

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