Honey Roasted Carrots

There is never anything mundane about roasted root veggies.

Particularly when they're perfectly seasoned.

Carrots are one of my favourite vegetables to roast. They get all tender and caramelized and sticky sweet.  

Everyone knows there's nothing worse that soft mushy carrots. These are quick, simple, and sure to be a hit with any picky eater.

This recipe is simple + so easy to whip up, requiring just 6 ingredients. It all comes together so quickly. Just 25 minutes from start to finish. That's it!

All you need is olive oil, honey, fresh dill, and good old salt + pepper. That's it. From there you can let these guys roast until perfection.

Crisp-tender goodness.

These roasted carrots are my new favourite!

They're:

• Savory + sweet
• Loaded with vitamin A and fibre
• Flavorful
• Insanely satisfying
• Easy
• And Quick

Make this recipe as a snack, a side dish for lunch or dinner, or alongside your favourite main dish. You really can't go wrong.

Honey Roasted Carrots

(serves 4-6)

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Ingredients:

• 12 medium sized carrots, peeled (about 750 g)
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tsp sea salt
• Freshly ground black pepper to taste
• 1-2 tbsp chopped fresh dill

Directions:

1. Preheat oven to 400˚F. Lightly grease a baking sheet with non-stick cooking spray or cover with parcement paper.
2. Slice the carrots in diagonally into 2-3 inch segments. If they are thick cut them in half lengthwise.
3. Place carrots in a large bowl and add olive oil, honey, salt, and pepper to taste. Toss to coat.
4. Spread in an even layer on the prepared baking sheet and roast in oven for 20 minutes, until lightly browned and tender.
5. Serve immediately, garnished with dill, if desired.

Nutrition Facts

One serving (based on 6 servings): 119 calories, 5 grams of fat, 21 grams of carbs, 1 grams of protein

If you make this recipe, be sure to snap a photo and hastag it #ediblesoundbites. I'd love to see what you make!

Kale and Peach Salad

Happy 2016!

As someone who likes to go to bed earlier than most (let's say the elderly), I'd like to give myself a pat on the back for making it to midnight (plus a few hours past) without falling asleep standing up. How about a round of applause, or maybe a small golf clap?

I would like to thank caffeine and sugar for this "achievement".

So to start the year off on the right foot I've got a tasty kale and peach salad for you today.

This post is sponsored by the California Cling Peach Board.

I've already shared a number of salads on the site because I love them so much.

To recap, here's my remake of Whole Foods Detox Salad, Lemony Quinoa Salad, Quinoa with Roasted Squash, Dried Cranberries & Pepitas, Millet with Butternut Squash & Kale, Pear and Squash Salad with Clean Balsamic Vinaigrette, and Quinoa Veggie Salad with Roasted Chickpeas

That's a lot of salads. But, when it comes to lunch, light dinners, and side dishes you really can't beat them.

Now considering how gaga I am for peaches, looking back I cannot believe I don't have any salads that feature them! So I'm about to remedy that with these canned California cling peaches. The peaches are smooth, juicy and bursting with delicious ripe peach flavour.

My goal was to make a refreshing salad that is satisfying and fresh, full of nutrition, and perfect for the winter months when your body is craving some sunshine ripened fruit. Hello Vitamin A and C! This is an every-day-of-the-week type of salad.

Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But if it's off-season and you're craving peaches, there's nothing to lose by eating them canned. What many people don't know is that canned fruit often retains more nutrients than fresh because it's picked fully ripe and then packaged right away. Fresh fruit, on the other hand, has to travel long-distances in the winter month from farm to your kitchen table.

Most canned peaches in Canada are actually California cling peaches. They are picked and packed in their own juices, usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content.

This recipe is simple. It starts by giving the kale a nice little massage with a drizzle of olive oil and some lemon juice. Simply squeeze the kale with your fingertips and release it, and repeat this for about 2 minutes. Massaging the leaves before assembling the salad makes them soft and tender, and reduces the bitter taste that kale is so popular for.

After the kale is ready to go, it gets tossed with a tasty dressing made from honey, olive oil, lemon juice, and freshly ground black pepper.

Then it all gets finished off with those juicy canned peaches and some toasted pepitas to add some crunch and round out all the flavours. Pepitas also add good fibre and healthy fats. Perfect for a quick and easy lunch or dinner. You could also add some leftover chicken and goat cheese. I highly recommend the goats cheese!

Kale and Peach Salad 

(Serves 5-6)Print This Recipe

Ingredients

1 bunch kale, stalks removed and discarded, leaves torn small

1 large lemon, juiced (about 4 tablespoons)

1/4 cup extra-virgin olive oil, plus extra for drizzling

pinch of sea salt

2 teaspoons honey

Freshly ground black pepper

1 1/2 cups (340g) California canned cling peaches in fruit juice, drained and chopped

1 small English cucumber (about 285g), sliced thinly

1/4 cup (50g) toasted pepitas (pumpkin seeeds)

Directions

In a large bowl, add the kale, half the lemon juice (about 2 tablespoons), a drizzle of oil, and a pinch of sea salt. Massage the kale, squeezing with your hands, until it starts to wilt and soften a bit, about 2 minutes. Set aside, and make the dressing.

In a small bowl or liquid measuring cup, whisk remaining lemon juice with the honey and fresh ground black pepper to taste. Pouring in a slow stream, add the ¼ cup of olive oil while whisking until dressing forms.

Pour the dressing over the kale, and add the peaches and cucumber. Toss gently and top with toasted pepitas. Serve and enjoy!

Nutritional Information

Serving size: 1/5 of recipe     Calories: 201     Fat: 13.8g     Saturated fat: 2.3g     Carbohydrates: 15.7g     Sugar: 10.9g     Sodium: 121g     Fibre: 2.2g     Protein: 5g

Happy Friday!

Today’s post is sponsored by the California Cling Peach Board. Product opinions are always my own. If I didn’t love it, you wouldn’t be hearing about it. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness I share here.