Welcome Spring with these Bunny-Approved Carrots!
Spring

Roasted Farm Fresh Carrots--A Family Favorite
Written by Gayle
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!

Ingredients

1 & 1/2 lbs thin organic carrots, tops removed and peeled
1 organic lemon, sliced thin with seeds removed (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

Directions

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.
This is a beautiful and zesty side dish that will complement almost any main dish!

What sounds good ?