Yesterday, Brantley logged some overtime hours at work, so I was left to do the grocery shopping. After a somewhat-busy day, I settled for a quick and easy dinner. We had steak and roasted carrots (like the ones pictured). The carrots were a simple side and certainly a new staple for me.
After peeling the carrots, I cut them into approximately 3-inch pieces. Then, I put them into a container and drizzled them with olive oil, a roasted garlic and herb spice, salt, and pepper. After shaking the container to mix it all up, I laid them out on a lined baking sheet and roasted them on 425 for 20 minutes. Once they were on our plates, I thought a little agave would sweeten them up. I drizzled about a teaspoon over the pile on each of our plates. I thought they were delicious! Brantley, on the other hand, wasn't too impressed-maybe it was the agave, maybe it was the idea of a soft carrot. I don't know! I just know that I actually enjoyed eating a vegetable, and that's so rare!
I didn't try any zucchini, but maybe next time I'll throw some in with the carrots. Here's where I found the recipe.
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