Hey, Hey! Did you all survive Thanksgiving? And all the shopping?? I didn’t partake in any shopping but I did indulge in Thanksgiving. And I’m feeling it. Food hangover, haha. That’s what I get for over eating foods that I really don’t eat that often. But it was worth it. Today I’m drinking lots of water, and thinking I’ll be eating lighter this week.
If I were to say that there is one thing that I find crazy, it’s people who hate vegetables. The ones that say they’re boring. No way, man. If you think vegetables are boring and tasteless you aren’t cooking them right. There is so many ways to dress up your vegetables and elevate the flavor of them without dumping sugar or ranch dressing on them. Like these carrots. They are an awesome side dish, that brings flavor without everyone’s favorite grocery store condiment with so many weird ingredients.
Now, I know you die hard ranch fans are crying because I’m mean. But there are so many ingredients in a bottle of ranch dressing that aren’t even recognizable. That aren’t even food. Gross. However, there are some ranch dressings out there new to the market, with clean ingredients. So if you must smoother your food in ranch, then try a healthier version! See how you like that. I’m only thinking of your health and taste buds here.
Making the switch to eating more vegetables is easier by dressing them up, and introducing different flavors to pair them with. Roasted veggies are my absolute favorite way of cooking vegetables. For 3 reasons, they taste amazing, it’s easy to make a bulk batch (leftovers for the win, every time), and less clean up! And balsamic vinegar is one of my favorite flavors. Pair that together and you got delicious carrots. And a side dish that is breeze to whip up for your busy weeknight dinner alongside whatever protein you are fixing for dinner.
Have fun with your veggies 🙂
- 1 pound Baby Carrots
- 3 tbsp Balsamic Vinager
- 2 tbsp Avocado Oil
- 1 tsp Fine Sea Salt
- 1 tsp Thyme dried
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
Pre heat oven to 400 F and line a baking sheet with parchment paper.
Combine the vinegar, oil, and spices into a small bowl and whisk to combine.
Put the carrots into a large mixing bowl, and pour the combined liquid and spices over them. Stir until coated.
Arrange in a single layer onto the parchment lined cooking sheet.
Bake for 40 minutes. Serve hot.