Do you eat lots of carrots in your house? When I was growing up, we didn't eat a ton of carrots. I ate the occasional raw carrot sticks with dip or carrots mixed in with canned or frozen mixed veggies, but carrots on their own as a side dish didn't happen too often.
Now that I'm an adult and I'm the one making decisions about what my family eats, I try to get in way more carrots than I did when I was a kid!
I still like dipping raw carrots in cold dips, especially my White Bean Dip. Y'all have got to check that one out. It's made with cannellini beans, garlic and pecorino romano and it's so, so amazing.
Other than that, I reeeeaaaallllly like roasting my carrots. Roasting vegetables is my all time favorite way to prepare the, and yes, I mean pretty much all vegetables. Carrots, though? Roasted carrots are nice and sweet when the get all of that gorgeous caramelization and they are unbelievably tasty.
I paired these roasted carrots with smoked paprika, which was a match made in heaven. Add a little bit of cool greek yogurt mixed with lime juice and some chili powder, and POW! Flavor explosion!
See the notes below for some helpful tips when preparing this recipe. Adjustments can easily be made depending on how many carrots you have and how you are slicing them. I used my spiralizer, but they came out more like little shoestring pieces, hence the recipe name! Just make sure you slice your carrots nice and thin.
If you are craving more carrots in your life, this is totes the recipe to start with, You will love them!
Garlic & Herb Roasted Sweet Potatoes
Hummus Roasted Broccoli & Cauliflower
And here's a quick look back at what was on the blog around this time:
One Year Ago: Hearty Lentil Soup
Two Years Ago: Peanut Butter Raisin Cookies
Three Years Ago: Sausage, Peppers, and Onions Stuffed Shells