I haven’t quite decided what I want to do for Thanksgiving yet. I’m debating making my favorite veggie side dishes, while watching Gilmore Girls all day, while wearing yoga pants… and zero makeup. And, for some reason, that plan sounds quietly heavenly.
Today’s recipe reminds me of Thanksgiving, and I’m a little obsessed with how pretty these multicolored carrots came out…
I picked up the carrots at my local Sprouts store, and I’ve seen them at King Soopers and Trader Joe’s too. They’re kind of a special occasion carrot, if you ask me. And, they taste phenomenal prepared this way…
Roasted Carrots with Honey Mustard Glaze
Adapted from Flavour and Savour
1 Tbsp. extra virgin olive oil + 1 Tbsp. water
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 tsp. dried rosemary
2 cloves garlic, minced
½ tsp. sea salt
½ tsp. freshly ground pepper
1. Preheat your oven to 425 degrees.
CAL 105; CARB 20g; FAT 3g; SAT FAT 0g; PROT 2g; FIB 4g; SUG 12g
WW Points Plus: 3; WW Smart Points: 4