Don’t get me wrong. I’ve got a mound of every starch there is imaginable (potatoes, bread, stuffing, different potato side dish) on my Thanksgiving plate. But I do still like a really good well seasoned vegetable for Thanksgiving. My top two are roasted brussel sprouts and CARROTS!
If you don’t have your whole Thanksgiving lineup made yet consider adding these little guys.
They are smoky, crispy, salty and even taste a little like sweet potato fries. Which probably means your kids will eat them, so your welcome 😉
2 Large bunches of organic carrots
3 Tablespoons of olive oil
4 Tablespoons of honey
1 Teaspoon of kosher salt
1/2 Teaspoon of freshly ground pepper
1/4 Teaspoon of cinnamon
1/2 Teaspoon of smoked paprika
Preheat oven to 400 degrees Fahrenheit.
Peel and de-stem carrots if desired. Whisk oil, honey, salt, pepper, cinnamon and smoked paprika and pour over carrots on a baking sheet. Massage for 30 seconds and bake for 20-30 minutes or until carrots are tender when pierced with a fork. Serve immediately.