When healthcare professionals start talking about easy ways to add veggies into your diet, baby carrots inevitably come up. I’ve been guilty of this myself, at times. If I ever told you to eat baby carrots and you were like, “Yeah, uh-huh, whatever, Jess,” I’m sorry. Truly.
It’s not that there’s anything wrong with baby carrots, it’s just that they’re easy to get sick of really quickly. That said, carrots are packed with tons of nutrients: fiber, vitamin A, vitamin C…They also happen to work in both sweet and savory dishes quite nicely.
So I know Easter just happened and all, so you’re probably also sick of hearing about rabbits and carrots nad whatot, but this was too good not to share. This side dish tastes sweet yet substantial–hardly rabbit food. Pair with meat or fish or try tossed into a salad or even a stir-fry. For a different twist, try it over plain yogurt or even oatmeal. Weird but good, I promise. Enjoy!
- 1 lb carrots, peeled and cut into sticks about 1 inch long and 1/4″ thick
- 1 tbsp Coconut oil
- Preheat oven to 400 degrees F.
- Toss carrots in coconut oil. Baked until tender and beginning to brown, about 45 minutes.
Are you sick of baby carrots?
Hungry for more?
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