Spring is officially here! How I’ve missed the sunlight-filled days and warm breezy air. I don’t even mind the rain. Everyone knows that April showers bring May flowers. They must teach that in junior kindergarten because I’ve heard my son reciting it to his little sister while gazing out at a cloudy day with rain boots in hand.
With spring comes a fresh start. New buds begin to bloom and trees start to pop with beautiful green leaves. It’s a season of “new beginnings” and it inspires me to make some new resolutions, set some new goals and look forward to some great time spent outdoors in the months ahead.
I’ve decided to try a simple garden (again). While I’ve gained a lot of experience with food preparation and education in the last few years I still haven’t been terribly successful at growing my own produce. I have tried container gardens in the past with middling results. My mom has a green thumb though so I’ll certainly be hitting her up for tips this year. I’m going to keep trying though because you just can’t get a fresher vegetable than one you pick yourself from your own garden.
It’s funny how inside meals seem foreign when the nicer weather arrives. I love the warm sun bathing down on me with a soft breeze, relaxing around the patio table for a big feast! Yeah, I can’t wait!
Here’s a simple and very spring-inspired side dish that I can’t resist sharing with you. Spring is Easter… Easter Bunny… Bunnies like carrots… Enjoy!
Whole Roasted Orange Carrots
Ingredients:
- 1 bunch organic carrots
- 2 teaspoons olive oil or coconut oil
- 2 teaspoons frozen orange concentrate
- Himalayan pink salt or sea salt to taste
- 1/8 teaspoon ground ginger
- Preheat oven to 415f
- Prepare carrots by removing tops (greens) and washing and scrubbing well*
- Place the carrots in a parchment lined shallow baking dish
- Toss with the oil, orange concentrate and ginger
- Sprinkle on fresh ground pink salt (or sea salt) to taste
- Toss well and lay carrots flat
- Place carrots in pre-heated oven and cook uncovered for 45 mins to 1 hour (depending on how soft you like your carrots), flipping occasionally
- Enjoy! Add an optional splash of fresh squeezed orange juice just before serving – yum!
* I like to keep the peels on when using organic carrots as many of the nutrients are just below the fine skin.
What are your spring dreams? Will you be planting a garden? Let me know in the comments below!
Until next time,
Simply Hollie
Simply Whole Foods 
One thought on “Welcoming Spring with Whole Roasted Orange Carrots”
Kellie
These look yummy hol, both my boys love carrots. My garden has already been planted, I have carrots,tomatoes , onions and green beans. My little kindergartener sings that song too 🙂