On the menu this weekend…… Dungeness crab, beet and arugula salad, two types of holiday stuffing – Mushroom and a traditional (in my family) cornbread stuffing, maybe a turkey (yes, early – I’m not cooking for Thanksgiving) and some cranberry sauce with mango and a touch of jalapeno. Of course not all at once. 🙂

BUT let’s start with this beautiful and easy side that has put smiles on faces every time it has been served.
I do have another version that uses chardonnay and cumin. I’ll dig that one out and get it posted too.

Brighten up your table with some pretty little tri-color carrots.

1 package (any size) baby tri-color carrots.
Olive Oil
Salt & Pepper or seasoning blend of choice.

Pre-heat oven to 350 degrees.

Place carrots in a pan. I lined the pan with foil just to make it an even faster clean up.

Drizzle carrots with olive oil and salt & pepper or seasoning mix. Roll them around to coat evenly.

Pop the pan into then oven for 20 to 30 minutes.


Light, fresh, beautiful carrots.