Hooray for spring weather! As the days get warmer, the produce offerings also get better. It’s the perfect time of year to experiment with more veggies!
Door-to-Door Organics, a home delivery organic and grocery company, is a great way to receive seasonal and organic fruits and vegetables. Their produce is USDA Certified Organic and is locally sourced whenever possible. You choose a produce box size (little, small, medium, or large), type (fruits, veggies, or mixed), and delivery frequency. A few days before it will be delivered, you will receive an email with what will be in the box. You can make up to 5 substitutions, which is really a great feature.
You can also shop for other groceries and add them to your delivery, including diary, meat, bread, etc. Their Facebook page is also an awesome resource. You can find some recipes, links to some of their helpful blog posts, and get more information about Door-to-Door Organics!
I have been using Door-to-Door Organics for a few weeks now (I get the Little Mixed Box box delivered every other week courtesy of a coupon given to me by Door-to-Door Organics) and was so excited to see that my latest delivery had beautiful rainbow baby carrots in it!
I love when my food has vibrant colors, so I couldn’t wait to roast these beauties up. My box also came with a red onion, a head of garlic and some fresh Italian parsley, perfect accompaniments to the carrots.
This recipe for Honey Mustard Roasted Rainbow Carrots is really simple and takes about 30 minutes, depending on how soft you like your carrots (I like mine to have some crunch to them!)
If you want to try Door-to-Door Organics for yourself, they were nice enough to offer a discount for I Can Cook That readers! Use the coupon code ICANCOOKTHAT to receive $10 off!
Ingredients
- 1 (12 oz) bag rainbow baby carrots
- 1/2 red onion, chopped (about 1/3 cup)
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon local honey
- 1 teaspoon dried rosemary
- salt and pepper, to taste
- 1 tablespoon chopped fresh Italian parsley
Preheat your oven to 400 degrees F. While waiting for the oven to preheat, add the carrots, chopped red onion, and garlic to an oven safe dish.
Add the olive oil, Dijon mustard, honey and dried rosemary. Season with salt and pepper, and toss to coat.
Spread the mixture out in one even layer and roast in the oven for 25-30 minutes. If you want softer carrots, keep in an additional 5-10 minutes.
Toss the carrots with freshly chopped parsley and serve.
Yum! The honey, mustard and rosemary give a slightly floral and subtle flavor to the carrots. At 25 minutes of cooking time, they maintain their crunch, but the flavors of the red onion and garlic have softened up.
The colors of this side are so pretty. It turns any meal into a work of art!
Don’t forget to check out Door-to-Door Organics for yourself, using the coupon code ICANCOOKTHAT for $10 off!
Ingredients
- 1 (12 oz) bag rainbow baby carrots
- ½ red onion, chopped (about ⅓ cup)
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon local honey
- 1 teaspoon dried rosemary
- salt and pepper, to taste
- 1 tablespoon chopped fresh Italian parsley
Instructions
- Preheat your oven to 400 degrees F. While waiting for the oven to preheat, add the carrots, chopped red onion, and garlic to an oven safe dish.
- Add the olive oil, Dijon mustard, honey and dried rosemary. Season with salt and pepper, and toss to coat.
- Spread the mixture out in one even layer and roast in the oven for 25-30 minutes. If you want softer carrots, keep in an additional 5-10 minutes.
- Toss the carrots with freshly chopped parsley and serve.
