I need to finish a few other commitments up today. A new monthly menu, inventory list, yearbook photo editing and a few other "to do" items I can't remember right now. I'm sure that I will remember much later tonight. ( when I don't want to do it anymore) Doesn't it always happen like that?So..... today I will simply present you with a photo and a recipe. A simple, delicious, easy to assemble mid-week recipe. I hope you enjoy!
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Roasted Carrot Medley with Honey Vinaigrette
Adapted from Delicious Magazine
8 oz. carrots peeled and cleaned
6 red carrots (cleaned and sliced)
1/2 can garbanzo beans
2 tbsp. cilantro
olive oil
salt/pepper
Vinaigrette:
2 tbsp. white vinegar
2 tbsp. honey
1 garlic clove ( finely chopped)
Clean carrots and slice in half. Place on baking sheet, drizzle with olive oil. Sprinkle with salt and pepper. Halfway through baking add garbanzo beans to baking sheet. Return to oven for remaining 10 minutes. Bake at 425 for 20-25 minutes until soft. Remove from oven.
Assemble vinaigrette and whisk to mix.
Place carrots and beans on serving plate and drizzle with vinaigrette. Sprinkle with chopped cilantro and enjoy!
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