Fab Foodie Mama

I have been feeling my age recently.  Well, maybe a more accurate statement is:  I have been feeling my health lately.  Too much of a good thing, which in my case is carbs and desserts, as we all know so well, is not good. A good few weeks of clean eating is really necessary after this long winter and I have been giving it a pretty good go.  Today I made the most delicious roasted rainbow carrots which I found in Cooking Light Magazine (March 2018 issue) which I modified slightly. The toasted pine nuts with the smoky multi-colored/multi-flavored carrots created a delicious flavor combination.  The high temperature confused me at first but the heat nicely charred the carrots and then the reduced temp ensured they were soft to the bite.  This dish would be a great side with any main dish of meat, poultry or fish.  Today I ate it standalone. Roasted Carrots with Pine Nuts Ingredients: 1T EVOO 1/4 t Kosher Salt 1/4 t pepper 1 lb carrot...