Archive | June, 2014

Side Tracked Side Dish

Well, we got a bit sidetracked from our Mexican supper last night. I had big plans to make tacos and taco salads with a twist but Bowen and I didn’t get home from our water adventure until late. I also had loads of veggies I needed to cook up before we head out-of-town for the week so I got to cooking this quick supper.


I LOVE this side dish, after tasting a bite, Bowen said “we could eat just THIS” Oh how I wish that were true. Last night, we had a fresh summer salad with juicy local tomatoes and a homemade vinaigrette with roasted vegetables and pasta for Bowen. We declared this side dish  our new staple, I hope I remember to whip these roasted carrots up next I am looking for a quick veggie 😉

Sweet & Spicy Roasted Carrots
6 large carrots, peeled and halved
2 large garlic cloves, roughly chopped
2 T brown sugar
2 T olive oil
kosher salt and LOTS of cracked pepper
optional (fresh herbs, parsley or tarragon)
What you do: 
Preheat oven to 375 degrees. Quarter the halved carrots and toss with olive oil, brown sugar, garlic and salt and pepper. Roast carrots for twenty minutes or until tender. For extra flavor toss with fresh, herbs and a pat of butter. Enjoy!