Honey Roasted Whole Carrots are the perfect accompaniment for any weeknight meal. Carrots are tossed in olive oil and honey, then dusted with cayenne pepper for a delightful sweet-spicy kick.
Carrots were one of my favorite snacks as a kid, and I could easily take down a bag of baby carrots in one sitting because they were so darn good.
Then my sister discovered she was allergic — highly allergic — to carrots… and we all stopped eating them in her presence.
Cauliflower is drizzled with a creamy, spicy cheddar cheese sauce to make a decadent and simple side dish that is ready in 30 minutes! This dish is loved by children and adults alike and is the perfect accompaniment for any meal.
When I was a kid, I was a pretty big fan of vegetables.
I didn’t like some (and still don’t, for that matter), but I mostly ate them without fuss. I think.
We were broccoli and cauliflower lovers… and I especially loved when my mom would sprinkle them with cheddar cheese, bake them for a few so the cheese got melty and delicious, and then serve them up hot as a side dish.
This recipe is a throwback to my childhood and those cheesy veggies… except I’ve elevated it a little bit. While it takes a bit longer than simply sprinkling cheese on top of a roasting veggie, I promise it’s worth the extra effort.
