Kitchen Tales: Garlicky Rosemary Carrots

Having vegetables as a main dish is pretty normal in our home, at our dinner gatherings, and even extended family outings. Occasionally, experimenting with classics is what makes all the difference. I revamped my regular roasted carrot dish and added a favourite herb from our garden: fresh rosemary. But, the major difference was adding the honey pecans to the dish, which balanced the combination of savoury and sweet, and gave the dish a slight tangy finish. 

I served garlicky roasted carrots and added a potato. This was a main dish for us, but I also served it as a side dish along with a Caesar salad on a different night. *I used a bag of frozen round wedged carrots and thawed them out to save time.

Ingredients: 

340 g (12 oz.) carrots (round wedges or thinly sliced) 

1 russet potato (cleaned) or about 180 g (cut in small cubes) 

3 tablespoons quality olive oil 

2 tablespoons fresh rosemary (chopped) 

1 1/2 teaspoons Tamari (Gluten-free soy) 

1 teaspoon onion powder 

4 garlic cloves (chopped) 

1 teaspoon paprika 

honey pecans 

1 teaspoon coarse sea salt 

1 teaspoon freshly ground black pepper

Yield: Serves 2-4
Prep: 5-7 min. Cook: Bake 200 C/400 F  30-40 min. 

Method: 

1. Place cut carrots and cut potatoes in a bowl with the olive oil, Tamari, garlic, paprika, and onion powder. 
2. Sprinkle rosemary, black pepper, and coarse sea salt in the bowl, then toss the veggies (carrots and potatoes) until they are nicely coated. 
3. Transfer the veggies to a sheet pant, spreading them out in a layer. 
4. Bake for 30-40 minutes, or until potatoes are browned and carrot edges are slightly crisp. 
5. With a spatula stir and flip veggies after 15 minutes. 
6. Remove from oven, place a generous handful of honey pecans on top, and garnish with a rosemary sprig. Season to taste. Serve hot.

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What's your favourite vegetables to cook?