Have you ever purchased a vegetable because it looked so gosh darn cute? Yes, I said cute in reference to vegetables. Is it obvious by now that I look at my produce with love and adoration? If it’s fresh, local, and sitting at my favorite farmer’s market, how can I not?
It’s kind of like how I sometimes purchase bottles of wine solely based on the label. Cool label? Must be good. Same with the baby carrots I recently picked up at the farmer’s market. They looked adorably tiny and all baby-like so I thought, these are cute. Must taste good.
Sometimes we overcomplicate our food purchasing decision making. I like to keep it simple.
So, the cute baby carrots were purchased and I decided to roast them for Steve and I and served them with salmon and brown rice. I simply roasted them in the oven with EVOO, cinnamon, salt, and pepper. Steve LOVED them (and he’s not your biggest vegetable advocate). So, for baby carrots round two, I decided to add one extra ingredient to give it a little extra oomph.
Preheat the oven to 400 degrees. Line baking sheet with parchment paper.
Toss carrots with olive oil, cinnamon, curry powder, salt and pepper and transfer to the baking sheet. Roast in the oven for 15 minutes, or until tender.
Note: If baby carrots aren’t in season, you can substitute with bagged baby carrots or regular carrots.
Have you ever purchased a vegetable solely on its looks? What gems have you found lately at your farmer’s market?& Congrats to the winners of the Welch’s Fruit Juice giveaway: Dawn, Rachel, Elis, and Jo-Ann! I’ll be in touch soon to coordinate mailing you your FREE Welch’s coupons.
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