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.Print
- 1 bunch baby carrots, greens removed and washed thoroughly (approximately 18 carrots)
- 1 tbsp olive oil
- 1 tsp curry powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp cracked pepper
- 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.