Caramelized Carrots

Do you have a favorite vegetable? I’m not sure that I do. When I was little, like most kids, I loved corn but I mean is that even a vegetable? And oddly, both tomatoes and spinach … heck, I even ate canned spinach. Odd, I know. Oh and lima beans. And … carrots. Of course carrots were—and still are—one of those vegetables that most kids like. Give ‘em some carrot sticks and ranch and you’ve given them their daily vegetable allowance.

Nowadays, I still like carrots but I’d rather have them roasted and or sauteed with green beans than sliced and dipped in ranch dressing. Truth be known, I don’t even like ranch dressing all that much. Regardless, if you’re looking for a new, easy, delicious way to serve carrots at home, try one of these two methods and I promise you’ll love them so much you might not even have room on your plate for anything else!


PREP TIME: 15 minutes | COOK: 425 degrees F, 30 minutes

  • Carrots (however many your heart desires)
  • Fresh rosemary
  • Olive oil
  • Sea salt

Line a baking sheet or roasting pan with parchment paper. Lay cleaned, peeled carrots on the paper, drizzle with olive oil, and a sprinkling of rosemary and some sea salt. Roast on the top oven shelf for 30 minutes, turning once. Done. Serve as is or with a little ranch dressing if you must 🙂


PREP TIME: 15 minutes | COOK: medium-high heat, 10-15 minutes

  • Carrots (however many your heart desires), slicked into ½ inch sticks
  • Green beans (again, however many you want), trimmed but left long to match carrot length
  • Sesame oil
  • Garlic, minced
  • Sea salt
  • Crushed red pepper flakes

Slice carrots to desired thickness and place in cast iron pan. Cook over medium heat, turning often, for 5 minutes. Add sesame oil, green beans, garlic and red pepper flakes. Note, I use a lot of garlic and a ½ teaspoon of red pepper flakes … which is overwhelming for some so don’t over do it. You can always add more. Saute for an additional 5 minutes, turning often until beans start to brown. Serve with a little bit of vegan cheese sprinkled on top and of pine nuts and some sea salt. Enjoy!

To learn more about the “Almost Vegan, Plan-Based Diet and Lifestyle Boot Camp,” we’ve launched, download the media kit as a PDF or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions?  |

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Until very recently―and by very recently I mean like last week kind of recently―the thought of eating the cruciferous vegetable made me want to scream …

On Being a Flexitarian

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