In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.
Oh hey, look another autumnal post. I am just really outdoing it here with the cozy fall-themed post. Onwards we go! Last night after work, in attempts to save a bit of money and actually use the goddamn vegetables I bought this week, I threw together this little number. Now I personally suffer from a slew of digestive problems, so finding food that actually agrees with me isn’t always the easiest feat. Carrots and sweet potatoes, however have never let me down. So I grabbed both, and whatever else I had in the kitchen and threw this little number together. It turned out so tasty, that I had to share.
Fall carrots & sweet potatoes
This little number is super simple to make and full of fall goodness.
1/5 sweet potato
crushed black pepper
001: Peel the carrot and sweet potato and cut into small wedges.
002: Heat your grill pan on the stove. Add a splash of olive oil and throw the carrot and sweet potato wedges on the grill. Add salt, crushed black pepper and garlic powder to taste
004: After the carrots and potatos begin to brown, throw in fresh rosemary (be careful not to burn or the rosemary will turn bitter). Grill for for a bit longer and remove from heat.
This makes an awesome side, or a great topping for pasta. I cooked some gluten free penne and tossed it with olive oil and added the carrots and sweet potatoes on top. The only thing that would have made this better is if I had added roasted pine nuts. Feel free to remove the rosemary if you do not like the taste as the carrots and sweet potatoes will have already soaked up much of the rosemary flavor. Now go get cooking!