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 🙂

Pineapple Rice & Tempeh


I recently received a Breville slow cooker as a gift, apparently my rice cooking skills aren’t up to par (It seems to always burn on the bottom). I was craving some pineapple rice so I put my new slow cooker to use, and thankfully NO burnt rice which means I won’t have to scrape out the access that’ll just go to waste.

Just a quick tip, whether you decide to use fresh or canned pineapples (I took the easy route) you can grill it or just pop them in the slow cooker about 5 minutes *before the rice is fully cooked.

Now on to the tempeh, this was my first attempt using tempeh as a chicken subsitiute which is made up of soybeans and packed with protein. It cooks pretty rapidly, can be seasoned to your liking-I love it!!! how did I not use it before, IDK!

I followed a recipe online while substituting a few ingredients, The total time for meal prep/cooking would be about 25 minutes depending on your slow cooker settings and amount of rice.


Pineapple Rice Ingredients:

  • Slow cooker
  • 1 cup White rice 
  • 1 cup Water
  • Pineapple (fresh or canned) *I prefer canned pineapple chunks

Follow the directions on your slow cooker for appropriate cooking time.

5 minutes prior to rice being fully cooked, drain pineapples from can and toss in pineapples.

Tempeh Ingredients:

  • 1 package of Tempeh (Lightlife brand)
  • 1 tbsp of EVOO
  • ½ Cup or ¼ of Soy Sauce 
  • ¼ cup of Brown Sugar
  • 1tsp fresh Ginger (grated)
  • 1 ½ tbsp of Agave or Maple syrup 
  • 1 tsp of Sesame oil
  • ¼ Cup of Water *mixed* with 3 tsp of Cornstarch 


Once Rice is prepared…

In a small saucepan combine soy sauce, brown sugar, ginger, agave(maple syrup), sesame oil, and water with cornstarch. Bring to a boil until thickened a bit, careful not to burn. Set aside.

Over medium-high in a medium non-stick frying pan, heat EVOO.                Once tempeh is brown pour in desired amount of teriyaki sauce. Sauté for 4-5 minutes until sauce sticks to tempeh.

Serve immediately over rice & enjoy!

**If you rather skip making your own teriyaki sauce, Use premade Teriyaki sauce the Kikkoman brand makes a pretty good one!

to view original recipe click this here