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Fermented Carrots Ingredients 12 medium carrots or enough to fill a 1/2 gallon mason jar 3 Tbsp kefir (where to buy), whey or fermented food starter (where to buy) 1 Tbsp sea salt (where to buy REAL salt) 2 tsp dill weed (where to buy spices) 4 cloves garlic (peeled) water to fill jar within 1/2 inch of the top

Butter-Roasted Carrots | 2 cups (2-inch) diagonally cut carrot 1 tablespoon butter, melted 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Cooking spray . Preheat oven to 425°. 2. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

Carrot Souffle - this light and fluffy souffle is like the one we grew up eating at Picadilly.. so sweet and creamy and delicious that it is practically a dessert. Your kids certainly won't look at it like a carrot! Step-by-step photo tutorial included.

Honey soy glazed carrots - an easy side dish that's perfectly salty and sweet!

The Best Way to Cook Zucchini and Carrots - They make a great snack or side to burgers and sandwiches. Where you would normally throw a side of fries/chips or a side salad, why not throw the best vegetables youve ever tasted instead? Zucchini and carrot fries are an excellent addition to a plate in both color and flavor.

Roasted Carrots and Parsnips - one of my favorite cool weather side dishes. Roasting the veggies brings out so much sweetness. Both rustic and elegant all at the same time!

maple sage glazed carrots with toasted pistachios.

Roasted Broccoli with Beer Cheese Sauce. AKA the best broccoli ever.

Carrot Fries! This has been a family favorite for a while, ever since I discovered this healthy alternative to traditional fries. I don't do the parchment paper, but I do do whatever seasonings sound good at the time!

These carrots sound awesome! Roast in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil. Then drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Pop them back into the oven for about 5 more minutes to achieve sweet, salty, still slightly cruchy perfection!