Garlic Honeyed Carrots with Roasted Maple Cashews and Chives


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I am proud to say that in my college years, I had a carrot addiction. I ate them every day. Sounds like a good habit, you say? Think again.
The palms of my hands and the soles of my feet were ORANGE.  Like ugly orange. So don’t do that.  Cause it takes a long time to go away.

I still enjoy them from time to time, and decided to work on a delicious way to prepare carrots as a spectacular dinner side dish, or even as a vegetarian meal.  You’ll need these 10 ingredients, but first preheat your oven to 375.
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CARROTS
2 bunches carrots (10 carrots, clean, peel if preferred, trim greens)
3 TBSP olive oil
1 clove garlic, pressed
2 TBSP honey
1/2 tsp salt
1/2 tsp balsamic vinegar

CASHEWS
1/2 cup raw cashews
1 TBSP coconut oil
2 tsp maple syrup

1-2 TBSP CHIVES, garnish

In a roasting pan, arrange your carrots in a row, nothing piled or stacked.  Mix the olive oil, garlic, honey, salt and balsamic vinegar together in a bowl.  Pour over the carrots. Bake at 375 for 50-60 minutes (STIR @ half way)
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Meanwhile, melt the coconut oil and maple syrup together in the microwave, it just takes a few seconds. Add an itty bitty teeny sprinkle of salt. Toss this mixture with the cashews so they are entirely covered.  Place in a separate baking dish and roast at the same oven temp, 375, for 20 minutes or until lightly browned.  You can do this while the carrots are roasting.
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After the nuts cool, place them in a large ziplock to crush them with either a hammer or rolling pin.
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Once the carrots are pulled out of the oven, lay them on a serving dish, drizzled with whatever juices remain in the pan.  Sprinkle roasted cashews and garnish with flavorful chives.  This dish is MMMM.

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Bear with me as I make changes and updates to my site in the coming days!

Have a fabulous week!

from my Tiny Kitchen,
glorieanna

 

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