Start 2019 off right… with real, whole foods.

Happy New Year Simple Eaters! I hope your new year is off to a great start!

January is a time that most people make their resolutions for the new year. While that’s great, my goal as a nutritionist is to hopefully influence long-lasting lifestyle changes, not short-term, unsustainable diets.

Incorporating real, whole foods can have a positive impact on your overall well-being. Our bodies know what to do with the nutrients they provide, unlike chemicals from a packaged product. The more we saturate our cells with nutrients, the better off they’ll be, the easier it will be to fight off germs, and the easier it will be for your body to heal and recover. Adding nutrient dense recipes like these roasted carrots into your repertoire, will be a decision your body won’t regret.

This recipe is so simple, yet unbelievably tasty. The sweet and sour is one of the best combinations, then you add the caramelization from roasting and BOOM!, a flavor explosion in your mouth. Carrots are loaded with vitamin A, biotin, vitamin K, molybdenum, fiber, vitamin B6, vitamin C, potassium, and vitamin B3. Carrots also contain antioxidants, which support your immune system. This carrot recipe is a great side for small or large gatherings. It goes perfectly with some roasted bone-in, skin-on chicken thighs. Yum! Hope you enjoy them as much as I did!


  • 2 lbs multi-colored carrots, cut into 1 ½” pieces on a diagonal
  • Juice from 1 lemon
  • 1 ½ T honey
  • 1 ½ T extra virgin olive oil
  • ½ t sea salt


  1. Preheat oven to 425F**. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together lemon juice, honey, olive oil, and sea salt. Then add carrots and toss to coat evenly with sauce.
  3. Spread carrots in one layer on baking sheet. Bake for 30 minutes or until slightly caramelized, tossing halfway through.
  4. Enjoy!

Learn More About Chef Anndrea Yetter

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