INGREDIENTS
-24 mini rainbow carrots
-1-2 tbsp avocado oil
-garlic powder
-onion powder
-Italian seasoning
-salt & pep (I used truffle salt)
-Boursin cheese wheel
-2 scoops cream cheese (I use cottage cheese for added protein)
-pomegranate seeds & thyme to garnish
-Hot honey
HOW TO:
-preheat oven 425F
on a lined baking sheet, coat carrots in avocado oil and seasonings, mix well
-make sure carrots are in an even layer and bake for 40-45 mins (until tender and browned)
Meanwhile, blend Boursin and cream cheese until smooth
Remove carrots, plate with whipped Boursin, drizzle with hot honey, pomegranates and chopped fresh thyme
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