We talk a lot about main dishes here on Cooking Cara and not so much about the backbones that support the stars of a dish. So today I’m turning the spotlight on side dishes. Side dishes are often overlooked when you’re just trying to get dinner on the table as quickly as possible on a Tuesday night. Side dishes are not only another way to had some pizzaz to an everyday dinner, but can also bring the most nutrients to your meal (assuming that your side dish is a vegetable or whole grain). The key to never forgetting about sides is to have a few go-to recipes that you can make in a pinch. For me, if I have to prep and clean a whole other recipe just for a side, it’s not worth and it’s not going to happen. I first made these Honey Roasted Carrots for my family several years ago when I was just dabbling into cooking, and they’re still just as delicious and simple today. I dressed them up a bit by using the Organic Rainbow Carrots from Trader Joe’s, but any old carrot – or even baby carrots – will do!
Honey Roasted Carrots
carrots – I go by 2 carrots per person
a healthy drizzle of honey
a healthier drizzle of olive oil
a dash of cinnamon
a pinch of cayenne
a pinch of kosher salt
1. Preheat oven to 400 degrees. Peel the carrots and cut into matchsticks.
2. On a baking sheet, toss the carrots in the remaining ingredients and cook under tender, about 25 minutes.