By Second week post-surgery. Dave is improving each day. Walking further. Less pain. Off the strong painkillers by Friday.
Still did not drive this week.
Gayle had a good week. She was almost chipper.
Amber left Sunday. Justin called. He is hanging on at UNK but his grades are struggling. I told him we will talk Thanksgiving.
Sunday: beef stew.
With Dave slowly getting his strength back and the house finally settling into something that felt almost normal again, Sunday felt like the right day to cook something real — beef stew on the stovetop, low and slow, the way the whole family likes it. I wanted a side that wouldn’t compete, just something warm and honest to round out the plate, and these rosemary roasted baby carrots were exactly that. Simple, a little fragrant, and steady — which honestly felt like the theme of the whole week.
Rosemary Roasted Baby Carrots
Prep Time: 5 min | Cook Time: 25 min | Total Time: 30 min | Servings: 4
Ingredients
- 1 lb baby carrots
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey (optional, for light caramelization)
Instructions
- Preheat the oven. Set your oven to 400°F and line a rimmed baking sheet with foil or parchment paper.
- Season the carrots. In a large bowl, toss the baby carrots with olive oil, rosemary, garlic, salt, and pepper until evenly coated. Drizzle with honey if using and toss once more.
- Arrange and roast. Spread the carrots in a single layer on the prepared baking sheet, making sure they aren’t crowded. Roast for 20–25 minutes, turning once halfway through, until tender and lightly caramelized at the edges.
- Serve warm. Transfer to a serving dish and garnish with a small sprig of fresh rosemary if desired. Serve immediately alongside your main dish.
Nutrition (per serving)
Calories: 95 | Protein: 1g | Fat: 7g | Carbs: 9g | Fiber: 2g | Sodium: 290mg