Healthy Holiday Recipies

Roasted Carrots


  • 12 carrots
  • 2 tablespoons olive oil
  • ¼ cup fresh thyme leaves
salt and pepper
1. Preheat oven to 400 degrees F.
2. Wash carrots well, no need to peel. Cut off tops and then slice each carrot lengthwise into fourths.
3. Lay carrots out on a baking sheet {I cover mine with aluminum foil for easy cleanup} and drizzle with oil.
4. Toss to make sure they are evenly coated and then sprinkle with thyme, salt and pepper.
5. Arrange carrots on the pan in a single layer and then pop them into the preheated oven.
Cook for 35-45 minutes or until carrots are soft, wrinkly, and slightly browned. Flip or just toss them half way through cooking if you want.

Peppercorn Roast Beef


  • 1 3lb boneless beef top sirloin roast
  • 1 1/2 t cracked peppercorn
  • 1 t fresh thyme
  • 1 t snipped rosemary
  • 4 garlic cloves
  • 1 t salt
Preheat oven to 325 degrees F. In a small bowl combine the peppercorns, the 1 teaspoon salt, the 1 teaspoon thyme, and the rosemary. Cut several slits in roast; insert a garlic slice into each slit. Use your hands to rub salt mixture over roast. Place roast, fat side up, on a rack in a shallow roasting pan.
Bake roast for 1 3/4-2 1/2 hours or until internal thermometer reads 135 degrees.

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