Welcome Tuesday! So this kids are home all week long for our Spring Break… what does that mean? Well I’m on entertainment duty for one!
Don’t you hate going on Pinterest and seeing a billion and one amazing things to do… then you get all of these great ideas… and
you nail them all you are lucky enough to tackle one through out the week while you’re still trying too wipe the paint chips off the counter from the last “Pinspreation”?! Come on… I can’t be the only one!
So I try to keep it simple. Easy meals all week… but that does mean one thing. Help! No, not “Help my kids are overtaking my kitchen and I can’t find the fridge anymore”.
Help as in, the kids help me make lunch and dinner. Simple tasks can result in a sense of accomplishment by the kids, and easy meal time prep. So what does all of this have to do with carrots? Well when you remove the chopping, magical things can happen, like these awesome (and easy) Maple Roasted Carrots!
- 10-15 carrots with the stems on, peeled (if you trust your kiddos, have them peel the carrots with a safe peeler)
- 2 tbsp Extra Virgin Olive Oil + 2 tsp
- 2 tbsp Maple Syrup (preferably the real stuff)
- 1 tbsp Dijon Mustard
- salt + pepper to taste
- Preheat your oven to 400 degrees.
- On a parchment linebacking sheet (or a good non-stick) place whole carrots. Drizzle olive oil over all of the carrots and add a pinch of salt and pepper. Roll your carrots around so they are totally covered in the oil (my girls love this part).
- Place in the oven and bake for 25 minutes. Meanwhile, whisk the evoo, maple syrup, dijon and salt and pepper in a bowl. Let sit.
- Remove after 25 minutes, and drizzle the maple glaze over the carrots. Stir carrots around again, making sure they are coated.
- Return to a 300 oven and continue to cook for 10 minutes.
- Remove and serve!
So yes, a week at home with the kids… it’s going to be an adventure… but maybe… just maybe… I should hit up the grocery store and ask them to help me make a few of these absolutely tasty dishes!
Sara from Life’s Little Sweets was the lucky lady who got to pick the ingredient we all had to come up with… she created these amazing Turmeric Carrot Fritters!
Next up we have Amanda from The Chunky Chef. She created this Tropical Carrot Smoothie. Who knew carrots could look so refreshing?
Following that smoothie is Ali from Home and Plate. She created these absolutely delicious looking Soft Batch Carrot Cake Oatmeal Cookies.
Deepika from Easy Baby Meals is sharing Quick Carrot Salad!
Chrissie from The Busy Baker came through with this decadent Classic Carrot Cake with Cream Cheese Frosting.
And new to the Foodie Mamas is Lucy from Turnip The Oven. She is sharing her Chili Roasted Carrot Tacos with Avocado. Welcome Lucy! We are all excited to have you join!
Manju from Cooking Curries is sharing her Carrot Vermicelli Pudding.