I watch a ton of cooking shows. Like way too many. Like I probably need to stop.
Pioneer Woman is one of my top 3 favorite shows. She makes me want to move to Oklahoma and live on a cattle ranch. Until winter hits, then I’d wanna get the hell outta there.
Usually I just roast baby carrots with a little olive oil, salt and pepper. This recipes builds off of that basic recipe, and adds this mustardy, garlicy, herby vinaigrette, which is over the top good. I’m gonna make it later this week again, I’ve already decided.
I couldn’t just serve carrots as a main dish (although, honestly, I wouldn’t be opposed, but my husband would riot). I served the little orange silvers of goodness with a ground chicken, boy choy and mushroom bowl. You could add rice or a grain to the chicken dish but I opted against it. #avoidunnecessarycarbs.
Here is the link to the chicken bowl. http://www.cookinglight.com/recipes/chicken-mushroom-bok-choy-bowls
The chicken bowl was good, but not as worthy to talk about as the carrots. If you haven’t realized it yet, I’m obsessed with these carrots.