Oven baked carrot strips is a new addiction in our household. I found some purple carrots, for some extra colour mixed in. The finished result isn’t pretty (especially with this combo because the colours bleed), but jeez is it tasty!
Very easy to do too:
Cut in strips (peeling not necessary just give them a quick wash), coconut oil, a hint of maple syrup and a sprinkling of sea salt.
Bake on a tray or baking dish in the oven on 180 degrees, until cooked, or leave it bit longer for crunchy, caramelised edges... (I’m drooling now) The roasting concentrates the flavour and brings out the sweetness, it’s like eating candy...
Then use them for just about everything: as a side dish, snacks, through all sorts of salads, wraps or chucked in fried rice. They keep for about a week in the fridge.
This oven roasting is great and can be done with a wide variety of veggies. Great with sweet potato wedges, pumpkin, baby swedes or beetroot slices.
I even did some Brussel Sprouts this way, with a hint of balsamic vinegar and sliced almonds. Yum!
Or how about a mixture of sweet potato, carrot and parsnip, it’s such a brilliant combination. A favourite to serve steak. And so much tastier and nutritious then baked potatoes.
What do you roast? Any combos I should try?
Labels: Nourishing Kitchen