It seems like an eternity since I’ve stopped by but I suppose long weekends do that. I hope you all had a very happy 4th of July! Did any of you make Patriotic M&M Cookies?
With all the summer activity and fun outdoor get-togethers, it’s always nice to have a few appetizer options in your back pocket. Even better when some of them are healthy! And honestly, this one is one of the best because it’s just so quick and easy. You won’t miss a second of the party while these roast. And they’re elegant! They look sophisticated and taste it too. Just a really nice touch to the table. You’ll see how quickly they vanish. Mine never even make it to a serving plate. They’re bombarded straight from the baking sheet.
A few years ago, I saw a Chinese Medicine doctor for digestive issues. She encouraged me to switch from all the salads and raw vegetables that I was eating to cooked vegetables. I immediately felt better. Now I always cook my vegetables and when making salads, I tend to incorporate some warm cooked vegetables to the mix. All this to say, these carrots are right up my alley and may be right up yours too! Check out this carrot recipe as well (vegan): Roasted Rainbow Carrots with Tahini Ginger Sauce.