Hi there!! HAPPY Wednesday :D
How are you doing?! How's your week going so far?! I hope you're having a HEALTHY week!! My week is going good :) I have lots of extended family coming to our house for Thanksgiving (WOOO WHOOO), so I'm starting to prepare and there's so much to do...lol! This is my favorite time of year to be with family, so even if I look like a turkey with my head chopped off, I'm really looking forward to it!!
Today's post is another RECIPE! I have Thanksgiving on the brain (lol), so all my posts this week will be recipes!! HEALTHY recipes, of course! I really like today's recipe...the fennel seeds, plus a dash of cinnamon, adds a pop to a simple side dish!! It's easy to make and you won't be disappointed :D
1 bunch of rainbow carrots (about 7 carrots)
3 Tbsp coconut oil
1 pinch Himalayan salt
1/2 tsp ground fennel seed
1/4 tsp cinnamon
1/4 cup fennel fronds
Heat oven to 400. Cut carrots in half vertically. In a cast-iron skillet over medium-high heat, heat coconut oil. Add carrots, cut side down, and sprinkle with salt, fennel seed, and cinnamon. Cook carrots until lightly browned, about 4 minutes; transfer to oven and continue cooking until carrots are soft, about 20 minutes. Remove from oven and arrange on serving platter. Drizzle with coconut oil and spices from pan; squeeze lime over top and garnish with fresh fennel fronds.
I'm making a run to the grocery store tonight and I'll definitely be buying some carrots :D
If you have ANY comments about this post, don't be shy...lol!
SEE YOU right back here on Fridayyyyy!!
Pamela Stewart, NASM Certified Personal Trainer and Weight Loss Specialist