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    Helene Kusman

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    Thyme and Garlic Roasted Carrots with Honey Balsamic Drizzle

    December 5, 2016 Helene Trager-Kusman
    Love these carrots with goat cheese, pepitas and arugula.

    Love these carrots with goat cheese, pepitas and arugula.

    These are great on their own, or paired as a salad or toast. For salad toss with greens, a cruncy seed or nut and cheese such as goat or feta. For toast, mash some avocado/lime or lemon/salt and pepper atop your favorite toasted bread, then add the carrots on top to make a classic favorite a little more hearty!

    Ingredients:

    • Whole carrots

    • 3 Garlic cloves

    • Fresh thyme

    • Olive oil

    • Balsamic Vinegar

    • 1 Lemon

    • 1 tbsp raw honey

    • Salt/pepper

    • Optional: greens like arugula/microgreens to make salad

    • Optional: cheese like feta or goat cheese (if not preparing as vegan)

    • Optional: Crunch like pepitas or a nut

    • Optional: Bread for toast/avocado

    Method:

    • Cut carrots in half both ways (as if you were breaking them in half, then cut the halves lengthwise)

    • Chop garlic cloves

    • Toss olive oil, salt, pepper, garlic and thyme with carrots

    • Roast until carrots are fork teder at 400 degrees (approx. 40 minutes depending on their size)

    • Combine 1/4 cup balsamic with 1 cup olive oil, salt, pepper, juice of lemon and honey. Shake in a sealed container or whisk until emulsified.

    • Drizzle over carrots or toss together all ingredients including carrots if preparing as a salad.

    Cut down on time spent on weekly grocery trips by having frequently used staples on hand!


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      In Lunch or Dinner Tags vegan, gluten free, roasted veggie, veggie salad, fresh herbs
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