AIP Roasted Heirloom Carrots
Not every meal needs to be a three or four course affair. In fact I have found that when eating AIP I tend to eat a lot more often, but a lot smaller portions. This is because meals need to be smaller to a certain degree, but also just because I am not compelled to finish my plate no matter how many calories are on there. Let me tell you there were not many double cheeseburgers that went unfinished around me when I was younger.
I look at food differently now. I need to eat to keep living but the choices I make today are going to affect my mood, and how I feel physically, for up to a month or more. Sure I still love food, and I still think about gorging on cheeseburgers, but then I remember that I am sick and that I need to feel better. A meal of roasted carrots can be filling and delicious, and much like my other recipes they do not take a whole lot of work to make...but that does not take away from the "wow factor" or visual appeal of this stunning yet simple dish.
2 to 4 servings
2 red carrots
2 orange carrots
2 yellow carrots
1 red onion
1 teaspoon pink salt
1 clove of garlic
1 cup onions roasted with meat (optional)
Step 1 - Set oven to 375 degrees Fahrenheit
Step 2 - Peel and roughly chop all carrots, onion and garlic
Step 3 - Add garlic, onions and carrots to deep roasting pan
Step 4 - Mix in one tablespoon of coconut oil (or one cup of onions that were slow cooked with meat)
Step 5 - Cover and cook for 35 minutes or until carrots are softer but still firm
Step 6 - Stir carrots, onions, and juices together and season with salt to taste
Step 7 - Eat as a healthy snack or as a side dish
Any time that I make a slow cooked meat dish, which is pretty darn often, I always add something like onions or apple chunks to provide some moisture and flavor to the meat. Always collect and strain these and keep them for use with other dishes. A perfect example is this roasted heirloom carrots dish. These will definitely be good with just the coconut oil, onion, and garlic...but adding a cup of onions that were slow roasted with a rack of ribs, or a prime rib roast give a depth of flavor that matches the visual appeal of this eye catching recipe.
I think that I would have a hard time "selling" a meal that consists exclusively of roasted carrots to the younger version of me before I found out that I was sick. If you are like me, or like I was anyway, then it would be easy to turn your nose up at a simple dish like this. Yet, if you spent a week lost in the forest and stumbled out into a clearing to find a steaming plate of roasted heirloom carrots, they would be the most delicious food you have ever tasted. The reality is that people tend to eat with their eyes, and this roasted carrot recipe looks absolutely stunning, and it is both healthy and filling. Give it a try and you might find that you are more satiated than you would have otherwise expected.
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About the author - Steve Goodale is a blogger and technical specialist from Ontario Canada, winner of the 2018 Industry Leadership Award, who reaches over three million readers per year with his popular pool and spa blog. Steve started the www.CookForMeBaby.com blog about healthy eating after being diagnosed with a rare and incurable autoimmune disease. You can read more on his story about life with MCTD here. For more healthy cooking inspiration check out his other delicious recipes.