Remember when you'd sit down to dinner as a kid and saw that dreaded, mushy pile of carrots and you wanted to cry?
Ok well we're all grown up now and appreciate the color, flavor and health benefits of this delightfully-seasoned, perfectly-roasted root vegetable. Whether you need a splash of color on a weeknight meal or are in charge of bringing a side dish to the next holiday gathering, these babies will not disappoint!
Happy (+Healthy!) Cooking!
The Bloom Team
1 bunch of carrots with stems - washed, peeled, trimmed.
1 tablespoon of olive oil.
2 sprigs fresh thyme
1 teaspoon Bloom Organics garlic powder
1/2 teaspoon Bloom Organics turmeric
1/2 teaspoonBloom Organics sweet paprika
Dash of Bloom Organics ground cinnamon
Salt + Pepper
Maldon Salt Flakes (for finish).
Fresh chopped parsley
Preheat oven to 425 degrees.
Line a cookie sheet with parchment (optional).
Wash, trim, peel and slice (if necessary) the carrots so they're all approximately the same thickness.
Lay carrots on cookie sheet, drizzle with olive oil, all the spices, salt and pepper. Toss to evenly coat with your hands. Lay carrots flat side down and cook in oven for 25 minutes, turning halfway through.
Let carrots cool for 2-3 minutes after coming out of the oven, then sprinkle with salt flakes. Garnish with thyme sprigs and desired toppings.