There is something about spring that just makes me happy. Going outside, seeing friends you haven’t seen in awhile, watching the daffodils and tulips come up. It makes me think about the things that make me happy:
Spending time with family and friends, old and new.
Watching my kids grow up, become little people, and see them make good choices.
Finding beauty in the mundane or in unexpected places.
And these carrots. No, actually, these carrots, and easy wholesome recipes like them, that can help make those moments of happiness easy.
These carrots are easy to make, everyone loves them, are great served at room temp, and are easy to make a ton to feed a crowd. It’s a wonderful dish to serve at a potluck, for Easter or Thanksgiving, or an elegant dinner party. Recipes like this make it that much easier for me to enjoy the moment I’m in, rather than worrying about whether I’m forgetting something or burning something (and I usually am).
Watching my kids choose eating carrots over eating meat, asking for more and more, it makes me realize that by serving them good wholesome options they are learning how to make good choices for themselves. And with a big world out there trying to influence them, it’s a little reminder about the impact we as parents can have on their lives and their choices.
And, I mean really, you dig something up from the ground and with little effort it turns out like this?!?! There are so many things that are hard, and ugly, and bad but to know that you have the power to turn something so simple into something so beautiful is an empowering thought.
Ok, so I went a little deep with the carrots there. Sorry, having a moment. But try the recipe. Maybe it will change your life. Or maybe it will just taste good. Either way: happiness.
Ingredients
- 1 pound whole carrots (baby if you can find them)
- 1/4 teaspoon cardamom
- 1/8 teaspoon coriander
- 1/8 teaspoon ginger
- 1 clove garlic
- 1 Tablespoon good olive oil
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees.
- Wash and trim the carrots if they still have their leafy tops. If you have baby carrots, scrub them well but leave the skins on. If you have big carrots, go ahead and peel them but leave them whole.
- Toss the carrots with spices, garlic, olive oil and salt, and spread out in a single layer on a baking sheet.
- Roast for 15-20 minutes for baby carrots, 30-35 minutes for whole carrots. Just until a fork can pierce easily but with a little resistance.
- Serve.
