I bought 10 pounds of carrots this morning as I was sure we were almost out, but then stumbled upon a 5 pound bag on top of the fridge as I was scrounging for the dehydrator. Whoops. Carrots have a tendency to give me heartburn if I eat too many, and I knew the bag on top of the fridge needed to be used asap, so using my clever thinking cap (and 4 trays not being used to make more of the delicious faux smoked salmon) I chopped most of them up to dehydrate too. The little carrot kernels they become are great when thrown into soup or just munched on their own (in trail mix? why not!). Cut them into 1/4 inch discs and spread on the tray so they don’t touch and let them do their thing (at about 145*) for approximately 6 hours. Some of the smaller pieces were done around the 4 1/2 hour mark, but at 6 hours I’m still weeding through some of the thicker ones.

I used the remaining pound for some amazing and delicious roasted veggies. Peel and cut each carrot into thirds, and throw 2 heads (yes, full heads) of peeled garlic cloves in with a handful or 2 of brussel sprouts and 1 quartered onion, into a lasagna pan with the carrots. Drizzle with olive oil, some salt and pepper, and ‘roast’ for 25 minutes in a 425* oven. I can’t believe how good it is. All of it. So simple, so good for you (as long as you aren’t too heavy handed with the olive oil), and delish.


(image via – an awesome blog)

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