Shopping at farmer’s markets is such a treat, and in my city there are at least 3 that run year round–including my go-to, Dufferin Grove. I spotted these heirloom carrots last week, and I decided that I really didn’t eat enough carrots these days. Especially delicious, sweet, organic heirloom carrots! You can make this recipe with any ole’ carrots you want, or even parsnips, but I highly recommend some heirloom carrots if you can get your hands on them. They’re super pretty and extra delicious! For this recipe the amounts are approximate, I just toss everything together and add until the carrots look well-coated.
Balsamic Roasted Heirloom Carrots
- 12 Medium Heirloom Carrots
- 2 1/2 Tbsp Olive Oil or Melted Coconut Oil
- 2 Tbsp Balsamic Vinegar
- 2 Tsp Mixed Herbs or Herbes du Province
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
Preheat oven to 350. Scrub carrots and cut the tops off, then cut in half lengthwise. Line a metal baking tray with foil, and put the carrots on the tray.
Drizzle your oil of choice and the vinegar onto the carrots. Crush the herbs in your hand if the flakes are large, and sprinkle along with the salt and pepper onto the tray with the carrots. Toss to coat evenly.
Pop into the oven and cook for 30 minutes, or until golden and slightly crispy on the edges.
Hi friends! Long time no see! Happy 2014! Hope everyone had a great holiday time. Just recently I came back from a two week trip to Japan, which was super fantastic. I saw so many cool things, it blew my mind. Also I ate many cool things! I’m thinking of putting together a little post about trying to eat ‘Paleo-ish’ in Japan, which is a challenge I’ll tell you now. Look out for that sometime in the near future!
I promised this recipe on my Facebook Page back about a month or two ago, but I was so busy I didn’t have a chance to do an illustration. Well I’m back, babes! I put this together when I was doing my 21 Day Sugar Detox. I have to say, it’s really simple, and really delicious.
Lemon Ginger Chicken Thighs
Serves 4 to 6
- 12 Chicken Thighs
- 1/4 Cup Melted Butter
- Juice of 1 Lemon
- 2 Tbsp Coconut Aminos or Gluten-free Tamari Sauce
- 1 Tbsp Fresh Ginger, minced
- 1 tsp Garlic Powder
- 1/4 tsp Pepper
- 12 Average Parsnips and/or Carrots, peeled and halved
Preheat oven to 350. In a large roasting pan with a lid, put the peeled Parsnips and Carrots on the bottom of the pan. On top, arrange the chicken thighs skin-up in a single layer.
In a small bowl, whisk together the warm melted Butter, the Lemon juice, Coconut Aminos/Tamari Sauce, minced Ginger, Garlic Powder and Pepper. Pour this mixture evenly over the Chicken Thighs.
Cook covered for 60 minutes. Remove the lid and cook for 15 more minutes.. The Chicken is done when you cut into it and the juices run clear. Plate, served over the Parsnips. Enjoy!