Garlic Roasted Carrots and Onions

Looking for a standout side dish? This roasted carrot and onion side is perfect to accompany any main course.

 

 

 

 

Ingredients:

2 Pounds carrots, peeled (if you have larger carrots, slice them in half lengthwise)
1 Red onion, cut into 8 wedges
3 Garlic cloves, minced
3 tablespoons Olive oil
1 tablespoon Balsamic vinegar
1 tablespoon Lemon juice
1 teaspoon Kosher salt
Freshly ground black pepper
A few sprigs of fresh thyme, optional

Directions:

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, whisk together the olive oil, vinegar, lemon juice, salt, pepper, and garlic.
  3. Add carrots and onions and toss to combine.
  4. Place carrots and onions into a baking dish and top with fresh thyme sprigs.
  5. Roast in the oven, uncovered, for 30-40 minutes; until carrots are tender.

Recipe Source: https://omgfood.com/garlic-roasted-carrots-and-onions/

Spiced Carrot & Apple Muffins

These muffins are delicious and healthy. They are perfect for your kids' lunch, to serve for breakfast, or to take on the go. You can add dried fruits, nuts, or seeds for texture if you like.

 

 

 

Ingredients:

100ml Canola oil
100ml Greek yogurt
50ml Honey
2 Eggs
1 tsp Vanilla extract
200g Self-rising flour
1 tsp Baking soda
1½ tsp Pumpkin Pie Spice
1 Apple, grated
1 Carrot, grated
50g raisins, chopped nuts, or seeds (optional)

Directions:

  1. Preheat oven to 350 degrees and line a muffin's pans with nine cases (alternatively, use squares of baking paper).
  2. Mix the oil, yogurt, honey, eggs, and vanilla in a jug.
  3. In a bowl, combine the flour, baking soda, pumpkin pie spice, and ¼ tsp salt.
  4. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using.
  5. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
  6. Bake for 20-22 mins, or until a toothpick inserted in the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored for three days or frozen for two months; defrost overnight before serving.

Adapted from: https://www.bbcgoodfood.com/recipes/spiced-carrot-apple-muffins