When we moved in to our house, mint was taking over the ‘L’ shaped planter in the front. We pulled most of it up and transplanted some into a couple of pots. So I found myself searching for recipes with fresh mint. I found this lovely simple salad (I think I left the cilantro out, but I am sure that would be yummy too) and made it for our house warming party. I wasn’t completely sure Continue reading
Another thing I love about doing this here blog is it gives me an outlet for my photography hobby. And a reason to practice. I knew pretty early on in my photography hobby that I had little desire to Continue reading
I love roasted carrots. I usually just coat them in olive oil and stick them in the oven. Yum! But the orange and thyme add a little zip and zest that take these carrots to a whole new level of yumminess. Soooo GOOD!
Orange-Thyme Roasted Carrots
Adapted Slightly from: Eat. Live. Paleo
8-10 Carrots, peeled and cut into 2 inch strips
Juice from 1/2 juicy large orange
5 or 6 garlic cloves, with peel on
Salt to taste
Thyme to taste
1. Preheat oven to 350 degrees.
2. Lay carrots out in a roasting pan or 7×9 baking dish.
3. Drizzle olive oil and juice of orange, season with salt and pepper, and mix well. Throw in a a few garlic cloves, and sprinkle with thyme.
4. Cover the pan with aluminum foil and put in the oven. Roast for about 45-60 minutes, or until a fork easily goes through the carrots.
These are now one of my family’s favorite favorite sides!