here's the dish

Lately I have not been focusing my time on trying new things in the kitchen or cooking much at all. Besides that it's currently Passover, which limits what I can eat quite a bit, I've been a bit preoccupied with a pretty big decision. Finally this week I made my college decision and committed to Boston University!!

I can't believe that my decision is made and I couldn't be happier to spend the next four years in such a great city, studying nutrition!

During the excitement of the weekend though, I did find the time to make a super easy new recipe that was Kosher for Passover. This crunchy carrot side dish was basically effortless, and it was a great side dish for dinner. Carrots are a great source of vitamins A, K, and C, and it's easy to spices these up however you want!

Here's what you'll need:
yields 4 servings
1 bag of shredded carrots
olive oil
salt, pepper, and spices (I just used paprika)

1. Preheat oven to 350 degrees. Spread carrots out on tins. Drizzle with olive oil, and add spices.

2. Bake for 1 hour or until carrots are browning and crunchy.

3. Enjoy!