Moroccan Roasted Carrots

I don't like boring vegetables, these Moroccan Roasted Carrots are the cure. A sweet and spicy gluten free side!

I got like all serious a couple days ago about bullying (here) and well now I got carrots. Kinda feels weird to jump right back into food after pouring my heart out and letting you all see my sensitive underbelly.

But alas it's back to food, which is MUCH easier to write about.

I got the cure for your boring sides: it's gluten free, sweet, spicy, colorful and exotic.

It's some seXXXy veggies.

Moroccan Roasted Carrots. Ohhhh yeah! Carrots have never been more sexy!

These are roasted tri color carrots, tossed in olive oil and moroccan spice and then topped with feta, mint and pomegranate seeds! Seriously, how can this NOT be delicious?!

I actually ate these for dinner without anything else, but they would go great with some grilled chicken or streak, dontcha think?

They're seriously easy to make and look all fancy and shit!

Moroccan Roasted Carrots

by Sophia @ NY Foodgasm

Prep Time: 5 mins.

Cook Time: 20 minutes.

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Ingredients (6 servings)

• 1 pound carrots ( I used Heirloom multi colored carrots), halved and sliced
• 1 tablespoon olive oil
• 2 tablespoons Ras en Hanout (moroccan spice blend)
• 1/4 cup pomegranate seeds
• 1/3 cup feta
• freshly cut mint
• drizzle of honey

Instructions

Preheat the oven to 425º

Toss together your carrots with the spices and olive oil.

Bake for about 20 minutes or until slightly golden on the edges

Cover in the rest of the ingredients

Serve and ENJOY!

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Roasted Autumn Trio- Apple, Onion and Sweet Potato

It's not just fruits, it's vegetables. It's not just savory, but sweet. This roasted trio defies expectations and conventions and can be served with nearly any meat as a side. 

I buck traditions whenever possible. It's just the way I am. You would expect fruits to be chillin' with other fruits and veggies to be hanging with their veggie friends... But in my world I like them to party together and find common ground. Well they totally did just now with their bi-curious vegetable, the sweet potato. Is is a veggie or a fruit, it is starchy but sweet. This root vegetable is the perfect way to bridge the gap from sweet and savory.

So for a simple side I created this ménage e trois. I added a little sugar and spice... Because they really do make everything nice. Mixed it up and roasted it. 

Call it a day and call your dinner done! 

This was the perfect accompaniment to the beautiful apple and sage stuffed pork roast I posted last week! Seriously amazing together. Yet so so easy. 

But that's his this girl rolls. Only bust a sweat on special occasions, you know? 

What you need

2 tablespoons extra virgin olive oil
1 tablespoon brown sugar
1 teaspoon pumpkin pie spice
5 medium sweet potatoes (or about 8oz.), diced

1 large apple, diced (I used honeycrisp)

1 medium red onion, diced
Sage leaves for garnish

How to make it 

1- Preheat oven to 415º
2- Whisk together the olive oil, brown sugar and spice in a large bowl.
3- Toss all diced fruit and veggies in it.
4- Place on a ceramic cookie sheet or cookie sheet lines with foil.
5- Garnish with sage leaves.
5- Bake for 25 minutes.

Nutritional Info