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Carrot

Roasted Carrots with Feta and Parsley

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After making the healthy carrot cake, I had several carrots left over.  It didn’t take me long to put them to a suitable use.  After a few turns in olive oil and a quick spell in the oven, I had a delicious and colorful side dish.  And it was that easy.  This dish takes five minutes to prepare, and twenty-five minutes in the oven.

I have a tendency to cover my baking sheets with foil or parchment paper – to help avoid sticking, and for ease of clean-up.  But if you really want that nice roasted color for the carrots, it pays to do without.

Finally, my  loyal readers may…

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Healthy Carrot Cake

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The word “healthy” can be fraught with confusion.  We all strive to be healthy, and healthy living is certainly an attribute.  We try to make “healthy” choices during the day.  Call me “healthy” and I’ll react with pride.

But call my cake “healthy,” and I might wince.  For whatever reason, when healthy modifies a recipe – and especially a dessert – my first instinct is to shy away from it.  For whatever reason, the word “healthy” seems strongly pejorative when it’s the adjective in front of a meal.  Call my food delicious or creative or inspired, but please don’t call it healthy!

So, when Caitlin suggested we make this “Healthy Carrot Cake,” my first reaction was “Can’t we make a good carrot cake?”  Which, of course, she found very upsetting.  So I relented, …

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