Hi!

You guys, clear your schedule right now. You have GOT to make these carrots. Like, NOW.

These carrots were born because of an incredibly fantastic surprise.

Last week, I begrudgingly went to the gym. Do you ever have those days that you just aren’t into it? This was one of those days. I really wanted to just head straight home after work and plop on the couch with DVR’d TV shows and a box of dry cereal (what, that’s not your comfort food??), but since I had already packed my gym bag that morning and it was sitting on my passenger seat judging me, I decided to just go. I’d take it easy, watch some TV on the elliptical, it wouldn’t be that bad.

One of my friends asked me the other day, “How do you motivate yourself to go to the gym when you just don’t feel like it?” Without thinking twice I said, “I force myself.” He was totally taken back, he was expecting some philosophical answer about how great you are going to fell after or the effect on your mind AND body, and while all that is true, I’m sure, sometimes you just plain have to force yourself. Or at least I do. I’ll tell you what, I’ve never driven my butt to the gym and not got out of my car and worked out, it works people.

And let me tell you I am oh-so-happy I forced myself last Thursday.

Why? Because when I got to the gym feeling sorry for myself and angry at my judgmental gym bag, I found that a farm box company was advertising their services, which is great, I love a farm box as much as the next produce obsessed gal. But then I found out the info that would turn my mood around and make my day… they were giving out FREE produce! Seriously, free, farm fresh produce. As much as you could stuff into the paper bags they had conveniently provided for you.

You know in the movies when the clouds part and angels start singing? That was me right there in the lobby of my gym. I don’t think I’ve had that happy of a workout in a while!

In my overstuffed brown bag, I picked up some perfect looking carrots. I just knew I had to do something special with them. I was feeling something salty and sweet and had a craving for Asian flavors so I rummaged around and pulled out three of my favorite things: ginger, soy sauce, and honey.

Ginger is one of my favorite ingredients, and the ginger-soy combo is a no brainer. Then, the sweetness from the honey caramelizes on the carrots as they roast and it all gets very good.

These carrots are almost like candy. My husband and I couldn’t eat them fast enough! In fact, I have been craving them ever since. When I told Michael I was making them for dinner tonight he first said, “Yes!” and then, “you’re making twice as many this time right?” That’s when you know it’s a good recipe!:)

Moral of the story? Always go to the gym…or at least that’s what I’ll tell myself next time I’m having one of those days.


Ginger Honey Roasted Carrots
Serves 2 as a side (can be doubled easily!)

Ingredients

  • 1 pound small carrots, peeled, about 1/2 inch of stem left on
  • *note: you can use regular sized carrots too, just cut them into smaller pieces
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons honey
  • 2 tablespoons soy sauce

Instructions

  1. Preheat oven to 350
  2. Line a baking sheet with foil and spray with cooking spray
  3. In a medium bowl, whisk together soy sauce, honey, and ginger
  4. Toss carrots in marinade and set aside 5-30 minutes (whatever you have time for)
  5. Pour carrots along with sauce onto the baking sheet
  6. Roast, tossing frequently, for 15-20 minutes (I roast mine closer to 15 because I like the carrots to have a bit of a bite to them)
  7. *Note: if the marinade starts to smoke or burn (due to high sugar content) turn down the oven to 300 and increase baking time to 20-25 minutes

Enjoy!

 

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