This Thanksgiving, I want to try something a little different. Usually, my Look at how delicious that broth is!Thanksgiving is made up of creamy casseroles and sugar-laden side-dishes. It would be easy for me to veganize those dishes and call it a day. But, knowing that the average American consumes something north of 3000 calories on Thanksgiving, I’m going to go another way. Sure, I’m still going to serve up the sweet potato casserole (with reduced fat and sugar), and I’ll probably even go with the string bean and mushroom casserole with french fried onions. However, I’m also actively seeking out side dishes that featureĀ  fall vegetables paired with delicious spices.

So, instead of taking some carrots out of a can and slathering them in butter and brown sugar, I decided to find a savory side dish that would give the root vegetables all the credit they deserve. Roasted Carrots

  • 1 1/2 pounds of fresh carrots, scrubbed
  • 1 red onion
  • 1 TBSP. olive oil
  • 2 tsp. dried rosemary (or 2 TBSP fresh)
  • 2 TBSP vegetable broth
  • dash of garlic powder
  • sea salt
  • pepper

Trim the green tops and cut off the ends off of the carrots, but leave about 1/2 an inch of green at the top (to be fancy). You can either lightly peel them or scrub them with a brush/mitt to remove the gross bits.

Cut the onion into thick slices.

Toss the carrots, onion, olive oil, and spices until all are well coated.

Cover with aluminum foil and coot at 375 for half an hour, removing the foil for the last 5 minutes.

Sprinkle a pinch of sea salt and some fresh ground black pepper to taste.