TIA MOWRY’S GINGER-LIME ROASTED RAINBOW CARROTS

November 2, 2017

 

Who else gets super excited about fall? Now that it is officially November, I love that there is a distinct change of weather, (we are in California, so it takes a little longer to cool down!), and the beautiful seasonal colors are out … But for me, one of the best parts of this season is the cooking! There is just something so cozy about being in the kitchen and cooking or baking with fresh seasonal ingredients! 

 

My very good friend of many years Tia Mowry, who I co-stared with on The Game, has an amazing cookbook called Whole New You, and it has become my go-to resource for healthy and inspired recipes. Lately I have been trying out a plant-based diet, and frequently look to her cookbook for healthy inspiration. Recently when I was browsing through it, I came across her recipe for these Ginger-Lime Rainbow Carrots, and I had to try them out …. Y’all, they are amazing! They are simple to make, and so packed full of flavor! The recipe is also super versatile because it can be served hot, room temperature or even cold.

 

Tia was kind enough to let us share the recipe on The Sweet Life for y’all to enjoy! I hope you love this dish as much as I do — These carrots are definitely going to be a contender for our Thanksgiving feast this year.

 

Let me know if you make this recipe, and if you love it as much as I do! You can pick up your copy of Tia Mowry’s Whole New You here.

 

XO

Britt

 

 

 

Tia Mowry's Ginger-Lime Roasted Rainbow Carrots

Serves: 4

 

Ingredients:

 

2 tablespoons pure maple syrup

2 tablespoons extra-virgin olive oil

2-inch piece of fresh ginger, peeled and chopped fine

Freshly grated zest and juice of 1 lime

¼ teaspoon sea salt

Splash of soy sauce or tamari

1 bunch (about 1 ¼ pounds) rainbow carrots, stems trimmed

Handful of fresh cilantro, chopped (optional)

 

Directions:

 

1. Preheat over to 400 degrees Fahrenheit. In a small bowl, combine syrup, oil, ginger, lime juice and zest, salt, and soy sauce (or tamari). Beat with a fork to mix well

 

2. Arrange the carrots in a 9 x 13 – inch roasting pan. Pour the syrup- oil mixture over them. Give the pan a few good shakes to coat the carrots. Bake until tender when pierced with a fork, about 1 hour. Garnish with cilantro before serving, if desired. The carrots will taste great served hot, room temperature, and even cold.

 

TIP: To Peel or Not to Peel? When it comes to organic rainbow carrots (which are not only orange, but purple and yellow as well), it’s best not to peel. By removing the outer layer, purple carrots lose most of their fantastic color, as many of their cores are orange. Instead, just give them a good wipe or a gentle scrub. Lots of the nutrients are in the skin- or just under the skin – of the vegetables, so you’re doing yourself a favor by eating them! One exception: Non-organic vegetables are often subject to lots of chemical pesticides and herbicides, so go ahead and peel. Not only will you spare yourself the chemicals the vegetables will taste better.

 

 

 

Entire recipe from Tia Mowry, Whole New You. Published with permission for The Sweet Life by Brittany + Cynthia Daniel 

 

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Welcome to The Sweet Life by Brittany + Cynthia Daniel — A place where 

balance meets beauty, and it’s all about feeling inspired by the journey.

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