Tender and sweet winter root vegetables coated with the most amazing (and simple!) honey glaze, all roasted in the oven until the outsides just start to turn brown and caramelise. These honey roasted carrots and parsnips are so good you’ll hardly have room for anything else on your plate this Thanksgiving or Christmas!
Get rid of the sugar, oil and cream cheese frosting in carrot cake and you’re left with a pretty healthy dessert. And that’s exactly what I’ve done here – got rid of all the unhealthy ingredients to create a dessert that’s still sweet and satisfying, but much lower in fat, sugar and calories. Plus, this cake only makes one (albeit rather generous!) portion, making it impossible to over-eat and it takes less than 5 minutes to make from start to finish, so you’ve got no excuses – no matter how hungry or busy you are!
There’s nothing quite like a deliciously filling, warm and comforting bowl of steaming hot soup to make you smile on a chilly overcast fall day, is there? Even though I adore gorging on soups during the cooler fall and winter months, I have a striking lack of soup recipes on my blog. Virgin Bloody Mary Soup, French Onion Soup, Minty Pea Soup with Bacon and Chunky Baked Potato Soup – I think that’s all!
If you had told me 10 years ago that I’d be writing a blog post dedicated to carrots I would have covered you in chocolate cake crumbs whilst laughing in your face. I wasn’t a veggie person as a kid, though not through my own fault. My family just didn’t really eat vegetables. Does that sound weird?