Happy almost Thanksgiving! Such a special holiday that brings on whole new meaning to me this year. 2016 has been the toughest yet most meaningful year of my life.
They say you don’t know what you have until it’s too late. Fortunately for me, I was able to learn (maybe the hard way) that life is so precious and you really never know how long you and the people you love have on this earth. Earlier this year, I saw my dad’s life flash before my very eyes. Not just once but multiple times and words just really can’t describe the immense effect this has on your mind, body, and soul. What started out as an exciting family vacation, ended up being a series of traumatic events, landing my dad in the hospital starting from Day 1. Little did we know, this was only the beginning of a long and emotional year for my family and I.
The events of the past year brought me much closer to not only my dad but my entire family. We have learned to truly cherish our times together and find celebration in the little small victories we have as a family. This all comes full circle and gives us a true reason to be thankful this year.
You know what else I’m thankful for??? You guys!!! This has been the year of great personal self-discovery for me as well. What started as a hobby has turned into something so much more for me. Cooking has always been an important part of my life, but blogging has really given me a whole new outlet to express myself at a whole other level. I am so thankful to have connected with all of you who have shown me such tremendous support throughout my journey. I am so excited to continue to learn, grow, and teach those who need a little inspiration in the kitchen.
Sorry to get so mushy, but what better time to get the warm and fuzzies out than the holiday that is all about thanks. Cheers to good food, family, lots of laughs and happy memories on your Thanksgiving this year!
- 2 lbs rainbow carrots
- 2 Tbs olive oil
- 1 Tbs honey
- 1 Tbs maple syrup
- 2 Tbs sriracha (add more if you like extra heat)
- salt to taste
- parsley garnish
- Wash carrots with water and pat dry
- Spray baking sheet with olive (skip if using parchment paper)
- Place carrots on baking sheet and top with a little bit of olive oil
- Place carrots in pre-heated oven and roast on 400 degrees for 15 minutes
- Combine olive oil, honey, maple syrup and sriracha to form a glaze
- Remove carrots from oven and turn each individual carrots over
- Pour half of the glaze on the carrots and roast for another 15 minutes
- Remove carrots from oven
- Coat carrots with the remaining glaze using a brush
- Salt carrots to taste as needed
- Top with fresh parsley and serve