Friday’s Fixin’s: Baked Carrots

Carrots - The Silver Pen

Baked Carrots

Today’s Friday’s Fixin’s is a little extra special. Don’t let the ease and simplicity of this recipe fool you — oh no!  It is beyond.  I’m a big fan of baked veggies, but have never baked carrots before today.  Probably because when I was about 12 I was invited over to a friends house for brunch, where boiled carrots were served. My gag reflex is engaged with even the thought of that “dish.”

Oh…and I’m NOT usually a big fan of fennel, but whenever Chef Maili says, “Whatdya think of trying ______?” I always enthusiastically say “YES!”  So, here we are with A-MA-ZING oven roasted baked carrots. These will be on our Thanksgiving table for SURE!

Carrots are remarkably good for us.  They are:

  • Rich in Beta-carotene the best source for healthy eyes. Also slows the aging of cells and lowers the risk of heart disease
  • Full of Vitamin A which assists with flushing toxins from the liver and promotes healthy skin
  • Helpful in lowering cholesterol because the soluble fibers found in carrots bind with bile acids.
  • Antiseptic
 aid in the prevention of infection
  • Loaded with Nutrients contains vitamins B1, B2, B3, B6, C, E and K, as well as fiber, manganese and potassium
  • Super for teeth and gum health because they eliminate plaque from teeth, stimulate the gums, and prevent tooth decay.
  • Nice, right?!?!

So, please, do yourself a favor and go make these YUMMALICIOUS carrots!

Oven Roasted Carrot by Chef Maili

Ingredients:

  1. 3 bunches of carrots
  2. ½ teaspoon fennel seeds
  3. 2 Tablespoons of olive oil
  4. 1 teaspoon of salt
  5. Zest of 1 orange

Instructions

  1. Preheat oven to 400 degrees
  2. Peel carrots and then cut them in ½. Maili left the tops on because they are pretty.
  3. Combine fennel seeds, olive oil, salt and zest of orange together with carrots
  4. Cook for 45 minutes
  5. Serve & Enjoy!

Carrots | The Silver Pen

Carrots | The Silver PenCarrots | The Silver Pen

Thank you to Blue Caleel for taking these photographs (while I was busy writing the recipe and eating, of course!). And thank you to dear Maili, of course, for always coming up with great ideas in (& out!) of the kitchen!

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