Hello 2015!! Goodbye holiday treats!!
That's it folks, the indulgence of the holidays has passed and the Nation's obsession with health and weight loss begins. I am definitely all for a healthy lifestyle, but not the biggest fan of the influx of new members at the gym in January!
This year I have even more reasons to stay healthy though, I am drug-free! Late last year I decided to stop taking a medication for my Crohn's. I felt good enough to try managing the disease through food, exercise and low stress. So far, so good...although the low stress part is hard to accomplish, but I am trying.
The best way for me to maintain a healthy diet is by keeping a ton of vegetables in the kitchen. The more I have in the fridge, the more inclined I am to eat them. The tough part about having Crohn's is that I can't always eat raw vegetables as they can be hard to digest. Over the past year, I have been playing around with vegetable side dishes, adding flavors and testing different cooking techniques. Thank goodness I have a patient Hubby who likes vegetables!!
Carrots are my current favorite veggie to cook up, especially the cute little sweet gems from Color Fields Farm.
Raw carrots have always been a favorite snack of mine. Not only is the crunch one of the best ways to reduce stress, but they are naturally sweet and help bite those mid-afternoon cravings for candy. The thought of cooked carrots wasn't high on my list considering most of the time they are way over cooked, mushy and bland. It wasn't until Moms roasted them one night for a family dinner that I became intrigued. The honey was just a lucky addition resulting in me standing in front of the pantry searching for a finishing touch for the carrots.
I have made this side dish dozens of times now and hope you will enjoy it. If you can find the smaller whole carrots, they are perfect for roasting and really pack a punch of flavor.
Prep Time: 5 minutes
Cook Time: 45 minutes
1 pound small whole carrots, ends trimmed and halved
2 Tablespoons olive oil
1 teaspoon Herbs de Provence
Salt and pepper
1 teaspoon honey
Preheat oven to 400F and place the rack in the middle of the oven. Line a large roasting pan or baking sheet with parchment paper and lay the halved carrots on the sheet. Drizzle the olive oil, herbs, salt and pepper on the carrots and mix around with your hands until well coated. Roast in the oven for 30 minutes, stirring half way. For more cooked/charred carrots, continue to cook for 10 minutes longer, otherwise remove from the oven.
Drizzle the honey evenly over the carrots and serve. Don't do too much honey since the carrots themselves will be sweet. A little goes a long way with this dish!
That's it folks, the indulgence of the holidays has passed and the Nation's obsession with health and weight loss begins. I am definitely all for a healthy lifestyle, but not the biggest fan of the influx of new members at the gym in January!
This year I have even more reasons to stay healthy though, I am drug-free! Late last year I decided to stop taking a medication for my Crohn's. I felt good enough to try managing the disease through food, exercise and low stress. So far, so good...although the low stress part is hard to accomplish, but I am trying.
The best way for me to maintain a healthy diet is by keeping a ton of vegetables in the kitchen. The more I have in the fridge, the more inclined I am to eat them. The tough part about having Crohn's is that I can't always eat raw vegetables as they can be hard to digest. Over the past year, I have been playing around with vegetable side dishes, adding flavors and testing different cooking techniques. Thank goodness I have a patient Hubby who likes vegetables!!
Carrots are my current favorite veggie to cook up, especially the cute little sweet gems from Color Fields Farm.
Raw carrots have always been a favorite snack of mine. Not only is the crunch one of the best ways to reduce stress, but they are naturally sweet and help bite those mid-afternoon cravings for candy. The thought of cooked carrots wasn't high on my list considering most of the time they are way over cooked, mushy and bland. It wasn't until Moms roasted them one night for a family dinner that I became intrigued. The honey was just a lucky addition resulting in me standing in front of the pantry searching for a finishing touch for the carrots.
I have made this side dish dozens of times now and hope you will enjoy it. If you can find the smaller whole carrots, they are perfect for roasting and really pack a punch of flavor.
Roasted Carrots with Honey Drizzle
Yields: 4 servingsPrep Time: 5 minutes
Cook Time: 45 minutes
1 pound small whole carrots, ends trimmed and halved
2 Tablespoons olive oil
1 teaspoon Herbs de Provence
Salt and pepper
1 teaspoon honey
Preheat oven to 400F and place the rack in the middle of the oven. Line a large roasting pan or baking sheet with parchment paper and lay the halved carrots on the sheet. Drizzle the olive oil, herbs, salt and pepper on the carrots and mix around with your hands until well coated. Roast in the oven for 30 minutes, stirring half way. For more cooked/charred carrots, continue to cook for 10 minutes longer, otherwise remove from the oven.
Drizzle the honey evenly over the carrots and serve. Don't do too much honey since the carrots themselves will be sweet. A little goes a long way with this dish!
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