Maple Sage Roasted Carrots

{what’s up, doc?}IMG_3130I forget about carrots a lot.  Cooked ones at least.  We eat our fair share of raw carrots & hummus in my house, but roasting them is always overseen.  Probably because Chase prefers them raw and Bryan doesn’t care for them at all.  I think he liked these ones though!  He ate some… unless he just ate them because I made him.

Anyways… my family always adds a green vegetable to our dinner plate and I decided it’s about time we branch out a little bit.  Don’t get me wrong, I could eat asparagus, green beans and/or broccoli all day.  However, I needed some beta-carotene and had some sage to use in the fridge.

This simple and delicious recipe took minutes to make and is quite not so doughie.  It photographs nicely too.  I recommend just cutting off the leafy greens and keeping the carrots whole – definitely a beautiful presentation if you have guests.  I grabbed a small baking casserole dish to roast them in so I had to cut them to fit.

Maple Sage Roasted Carrots

hands-on time:  5 minutes   ///   cook time:  15-20 minutes   ///   servings:  4

Ingredients:
1 bushel of organic carrots
2 Tbsp maple syrup
1 Tbsp fresh sage, minced
1 Tbsp olive oil
salt & pepper

Directions:
1.  Cut the leafy greens off of the carrots and then thoroughly rinse them.
2.  Preheat the over to 400 degrees
3.  Place carrots on a baking dish and drizzle with olive oil and maple syrup.
4.  Use your hands to coat the carrots.
5.  Sprinkle on the sage & season as desired.
6.  Roast in over for about 15-20 minutes depending on preferred texture.  I like mine still a bit crunchy so 15 minutes was plenty.

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eat your carrots!

xoxosara

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Sausage, Potato & Kale Soup

{the hearty soup}

I don’t know if I have mentioned it before in past posts, but I have a large obsession with kale.  I always try to sneak it into all my dishes.  Bryan isn’t the biggest fan, Chase actually tolerates it, every other day.  I am pretty fascinated by the health benefits of incorporating kale into my diet.  I want my boys to reap the benefits too so I try my best to use it in place of leafy greens when possible.  Chase wasn’t around for this soup, but I think he would have eaten the kale and enjoyed it too.  However, Mr. Kale was not the star of this soup, but a component.  It basically was a chicken noodle soup with a twist – sausage instead of chicken, potatoes instead of noodles, kale instead of celery.  Okay, I guess that doesn’t seem to make much sense being just a “twist”.  Let’s just call it a delicious, filling, and healthy soup.

I was in the mood for soup, what else is new, but knew I wanted to use some items with depth.  Sausage has a tendency to weird me out slightly, but the complex flavors inside settle my uneasiness about the food.  I especially enjoy spicy sausage and lately Bryan and I can’t seem to get enough of the spicy chicken sausage.  For this recipe, I opted for the pork variety as I was unsure if a chicken sausage would dry out in a soup.  I plan to experiment with a jalapeno chicken sausage soon.

tip:  if using pork sausage, be sure to pat dry to remove excess grease or else it will settle on the top.  you can see a few grease drops in my pictures due to the lack of proper de-greasing.

I originally planned to make a spicy sausage and potato chowder, but was really inspired by the recipe posted on The Candid Appetite.  Jonathan’s beautiful pictures and quirky writing made me admire in awe and laugh.  Check out his site for some great recipes and amazing photography skills.

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{click here for the recipe}

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