Status: ROGUE

Now that you have wowed the people with an appetizer, you might be feeling yourself at the moment. And that’s good-- you should be! Once you get through one potluck with a tasty dish, you can get through them all. Now it’s time for you to sign-up for the bigger dish-- put your name down for a side...go on, I dare you to be brave.

I am trying to get into eating seasonally. Being from Southern California, I was able to eat a lot of foods year around...not a thing on this coast. Some things are sold year around, but the change in price and taste is evident--thus, not worth it. One food I do not have this problem with: carrots. I love a good carrot dish during the holidays. Typically Momma would make caramelized carrots for the holidays-- but I like to keep things basic, but flavorful. Check out my recipe for Roast Spiced Carrots.

Money Matters
It costs $5 to make this dish-- I would advise going fancy and get the organic carrots, for a dollar or two more. There isn’t much of a taste difference, but the people will be impressed!

#ROGUElyfe
This is one of my personal recipes, and super easy to do your own thing with. I used medium sized carrots, but using baby carrots would be a good move as well-- may be a little sweeter, and would save time on chopping.

My Recipe
5 medium carrots, thickly chopped
2 shallots
3 cloves of garlic
2 tbsp of olive oil
2 tbsp of rock salt
1 tbsp of nutmeg
1 tbsp of sage
A few sprigs of fresh rosemary

Directions

Preheat the oven to 350 degrees. Toss the carrots, shallots, garlic, and other seasonings in a large bowl. Add the oil, and toss again to make sure the veggie medley is well coated.

Place parchment paper or foil on a cookie sheet. Spread the veggie medley on the paper in a single layer. Put in the oven for 20-25 minutes or until the carrots are tender (easily poked with a fork). Allow to cool for a few minutes, then serve in a good holiday serving bowl!

Happy Cooking Y’all :)