Annnnd She’s Back!

After a sabbatical (well, not really a sabbatical at all, since typically those are paid amounts of time off, which I did not get) I am back to attempt writing here once again! 😀

That’s all, you can go on your way now.

No, really that is petty much all I have to say on this, my first official day back. I just wanted to say, ‘Hello, it’s me’ and that I will be doing my best to provide some form of pleasant reading/browsing material in the near future. As the humans who frequent this page, feel free to leave a comment with what would be of the biggest interest for you to see/read!

Thank you for the past support and now, in this the present, ‘take 2’ 😉

Easy Roasted Parmesan Carrots

I don’t like recipes that take days of preparation and years to cook, (who’s with me?!) so when I came across this recipe and tweaked it to my preferences, I knew it was going to be a repeat side dish on our table.



Roasted Parmesan Carrots





4 – 5 large carrots, peeled and cut into fry like slices

2 tablespoons melted butter

2 cloves of garlic, minced

4 tablespoons grated parmesan cheese

1 1/2 teaspoons basil

1 1/2 teaspoons Epicure pesto mix

1 teaspoon oregano

1/2 teaspoon dill

salt and pepper to taste




Preheat oven to 400f.

Mix the melted butter, garlic and seasonings together, toss in with carrots.

Spread the carrots onto a parchment lined baking sheet and drizzle with the remaining butter mixture.

Roast the carrots for 15 minutes and then spread the parmesan cheese overtop the carrots and roast for another 10 minutes or until the cheese just begins to brown.

Serve immediately as a simple, tasty side dish and make sure to get the good toasted cheese bits from the tray 😉👌🏻




Let me know if you try the recipe!😁




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