After a food coma from Singapore's 54th Independence Day and a super long weekend, I decided to go back to my strict diet. I feel like I'm gaining weight. My strict diet consists of more greens and fruits, less meat and sugar plus at least 30 mins of workout daily. I still can't get over my carrot cake recipe. Especially the roasted carrots; I still can find the same beautiful shades of different colors of carrots at my local market, so why not do a separate recipe properly?I adore the smell of roasted garlic. Imagine the big smile on my face as soon as I pulled that outta the oven. The trick here is not to burn the garlic. I can use garlic powder and cheat my way thru' this recipe, but I love eating roasted garlic bits. So, how to not to screw this up? Keep a close eye on it when the aroma of roasted garlic permeates your kitchen. Pull the tray out, give the carrots a quick toss and check the garlic. If some are beginning to burn, remove them and place them separately in a bowl. Do not discard them. They are flavor bombs!My daughters surprisingly like this dish. As a parent, I know how difficult it is to get your kids to eat healthy greens and fruits. I had been trying all sorts of ways to get them to eat. I am glad that they devoured this plate of roasted carrots without any complaining. I really hope you will give this recipe a try and roast some lovely carrots for your kids.

This is not so much a recipe as a reminder that often the simplest preparations are oh so wonderful. These carrots truly are sweet as candy, the most charred parts remind me of burnt roasted marshmallows!

If you are wanting something new, these are great. The honey adds a kiss of sweetness! ~(o.o)~

Somewhere online I can’t remember

These are seasoned, roasted carrots. The quantities are approximate since I usually make this without a recipe, and created it over time. Feel free to play with the spices. The cooking time will vary with the shape and thickness of your carrot pieces. This can be served at any temperature, although I prefer it hot. It keeps well, so it can be made ahead and then reheated.I originally started making this with chopped onion and chopped garlic, but found those cooked differently than the carrots, and it made for a longer prep time. In my quest to create an simple, fast to prepare dish, I switched to using onion and garlic powder. I also used to chop and slice my carrots, but now buy either a bag of extra small baby carrots or sliced crinkle-cut carrots.

Roasted Carrot Sticks are Delicious and Vegan. These are sprinkled with chopped tarragon.

my take on the food network recipe, just to keep it simple. roasted broccili and crutons are great garnishes. freezes well and good for leftovers.

Many years ago in Tuscany I ordered an antipasto platter and among the delicacies on the plate I found roasted carrots with herbs. They were delicious. So whenever I find good carrots in a market I make them this way. I like changing the herbs once in a while.#carrots #thyme #oregano #parsley #antipasto #appetizer #side #dish #Italian #easy #vegan #vegetarian

I use my french fry cutter to make carrot sticks from thick large winter carrots, one carrot per person, sticks are 3” long and 1/2” thick. No peeling, just scrubbing. Soak the sticks in salt water, rub dry in a kitchen towel, coat with olive oil, drizzle wildflower honey over and and sprinkle white pepper.

You can also leave out the balsamic vinaigrette & roast them.

I remembered that my mother would often make this, and since I had a lot of carrots in the fridge, I made it to serve after tonight's curry dinner.Although this is typically a dessert served in the winter or spring in India, it is perfect during the cool weather.In Hindi, this dessert is called "gajar halwa".If you have it on hand, add a tablespoon of condensed milk in Step 7. But it's also delicious without it.You can store this up to a week in the fridge, and a month in the freezer.Served warm or cold, either way it's tasty. Recipe by Plabar