Frozen vegetables. They are quick, easy, mess free and who isn’t a fan of foods like that? For those who work all day long, come home to a house full of kids or pets, having the time to cook a full meal by scratch is just impossible. For years I have always worked hard at making sure the main part of our meal (the protein) was home cooked, but I rarely paid attention to those pesky vegetables I always cook. Being able to pull a bag out of the freeze, pop it into the microwave, cook them for 5 minutes, and when the microwave dings you have instant vegetables — was amazing.
However, lately my husband and I have been trying very hard to stay away from frozen vegetables when making our dinners. In general we have been working very hard to stay away from processed and already prepared foods. (Mark has been super sad that we have not restocked his supply of pizza rolls in months, but he finally admitted the other day that he actually does not miss them!) Not that frozen vegetables are horrible, fresh vegetables just taste so much better — and in reality, cooking my own vegetables has not made cooking dinner any more complex than it was before — but it does make the end result taste so much better!!
Bacon & Maple Roasted Carrots
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2 pounds of Carrots, peeled and cut diagonally into 1/4″ thick slices
4 slices Bacon, cut in half
1/4 cup Pure Maple Syrup
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Preheat the oven to 425 degrees and make sure your rack is positioned in the lower third portion of the oven.
Place the carrots and bacon on a rimmed baking sheet and drizzle with the maple syrup, salt and pepper. Toss well to combine.
Bake the carrots until the bottom of the vegetables begin to caramelize and turn brown, which will take 10-15 minutes. Remove from the oven and carefully toss the vegetables. Return the baking sheet to the oven and bake an additional 10-15 minutes, until the vegetables are browned on both sides.
Discard the bacon strips and serve immediately!
Source: adapted from Martha Stewart.