Welcome Spring with these Bunny-Approved Carrots!

I have always loved cooked carrots more than raw, and some of my children have followed my lead.  One in particular loved to ask for “hot carrots.”  Here’s a recipe for delicious hot carrots that’s sure to perk up any Spring-time table.  And your little bunnies will approve!

• 1 & 1/2 lbs thin organic carrots, tops removed and peeled
• 1 organic lemons.  Slice one thin and remove the seeds.  Meyer lemons are perfect!
• 4 TBSP extra-virgin olive oil
• 1 TBSP prepared stone-ground mustard
• 1 tsp chopped fresh thyme, or 1/2 tsp dried
• Salt and fresh-ground pepper to taste
• Fresh organic parsley, chopped, for garnish

Instructions:

• Preheat the oven to 400 degrees
• In a bowl big enough to hold the carrots, mix the olive oil, mustard, and thyme
• Add the carrots and toss to coat
• Add the sliced lemons, and toss
• Spread the carrots and lemons on a baking sheet, and sprinkle with salt and fresh-ground pepper
• Toss the carrots around a little, and sprinkle with a little more salt and pepper

• Roast for about 15 minutes
• Stir up the carrots, making sure to flip the lemon slices
• Roast about 8-10 more minutes; the carrots should be tender and golden
• Sprinkle with the chopped parsley
• Remove from the oven, arrange on a serving dish, and squeeze some fresh lemon over the top