Hey you guys! I’m hoping to have more than just one recipe for you this week. It’s been hard to keep up, I’m still cooking away but I just haven’t been sharing on here as much as I want to. Real life happenings, but with some organization I think I can get back on track. My goal this week is to be better at that, and keep giving you inspiration.
Now, this recipe is easily doubled or even tripled. So don’t be turned off that it isn’t ‘family size’ or whatever. Most of my recipes are easily double or triple without creating much work for you. And often I add notes about that in the blog section here, or in the summary on the recipe. Also, once you are confident in your abilities then you don’t even sweat something like that. It’s easy to tweak something on the go then, or make a judgement guesstimate.
The main reason it’s a small dish is because it’s only a side dish and was paired with a big plate of the rest of dinner which included a nice piece of chicken for protein and some lemony bacon kale. I also just wanted to give these beauties a try. I have been looking at them in the grocery store and they were just so pretty. I had to try to do something with them. And this turned out wonderfully. You’re gonna love them.
On another note, I am finally getting to plant a REAL garden this year. I’m so excited and was thinking about sharing some garden adventures on the blog. Yes or no? Tell me what you think about that.
Be sure to be following along on my Facebook page! I am sharing lots of fun kitchen happenings over there. Also on instagram @maria.greenwalt is my handle. Lots of quick pictures of what I’m cooking/eating, new items, favorites, and inspirations. Join me!
Happy Cooking and see you soon!
Easy to double or triple this recipe.
- 1/2 lb long carrots
- 3 tbsp avocado oil
- 1/4 c orange juice about 1/2 of a large orange
- 1/2 lemon juiced
- 1/2 tsp garlic powder
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tsp dried dill
Preheat an oven to 400 F
Arrange carrots on a large baking sheet covered with parchment paper.
Mix the oil, juices, garlic, salt, pepper, dill in a bowl.
toss the carrots with 3/4 of the juice/oil/spice mixture until evenly coated.
Bake for 30 minutes, or until carrots give when poked.
drizzle the rest of the dressing mixture over the carrots and serve right away.