I had a plan today to talk about carrots.
However, last night I went to an amazing event being held at our church here in Little Rock and I can’t stop thinking about it.
The world is an ugly, ugly place. Orphans and abused children with nowhere to go, human trafficking, civil wars, hatred, genocide, the abuse of animals, international hunger, drugs, environmental issues, and it goes on and on and on.
Honestly it can be overwhelming. When I think about it I get somewhat depressed, heartbroken because I don’t have the time, the money, the training to help. There are so many problems that I want to fix and that helpless feeling when I realize I can’t fix it all hurts so badly. It’s easy to lose hope in humanity, to want to hole up in my house and never let my son leave for fear of the problems around us.
But then I hear God’s still calm voice telling me this: CHOOSE HOPE. The world’s not perfect, and it won’t ever be. But God? He IS. He is perfect and while he doesn’t cause all the bad stuff to happen, he is there with us through it all. Offering the hope of salvation, the hope of a lifetime with him, where pain and hurt and tears will not exist. Where we can sit and praise him in all of his glory always and forever amen.
A little heavy for a post about carrots, right? I just can’t help but want to share though. There are so many things on my heart these days and my hope is that writing them down helps change someone or something for the better!
So these carrots – I don’t really remember a time that I’ve ever roasted just carrots for a side dish. Sure, we’ve had them with potatoes and the like but by themselves? Just seems to me that they’re good enough to eat raw! I remember one time Nate was asking me to make brown sugar carrots and I probably looked at him like he was completely nuts. I had never had warm, cooked carrots growing up let alone with brown sugar all over them. After a big bunch went on sale the other day, though, I figured why not. I’ll make some fancy roasted carrots! So glad I did…here’s the recipe!
HONEY BALSAMIC WHOLE ROASTED CARROTS
- 1 pound whole carrots, peeled and sliced in half length-wise
- 2 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp balsamic vinegar
- salt and pepper to taste
Preheat oven to 400. Line a sheet pan with foil or parchment paper for easy clean-up. Line the carrots up along the pan in an even layer. In a bowl whisk together the honey, oil, vinegar, salt and pepper. Pour over the carrots and toss to coat, then put them in an even layer again. Roast for 30 minutes at 400 degrees, turning halfway through. Let them cool just a bit before serving!