Tag Archives: vegetable recipe

[UNBELIEVABLE] Brown Butter Carrot Recipe

Lately I’ve been on a carrot kick. The carrots in my region have been so affordable! One of my local grocery stores had carrots for $.69 for a 3-pound bag. That yields a lot of vegetable servings for .69 cents! So I’ve been playing around with recipes and I think that this one, by far, is my favorite. I’m considering headed out to the grocery store just to buy more carrots and make it again. Does that sound a little crazy? Even if it does, I’m fine with it. This brown butter carrot recipe is that good.

Now, this is not a 5-minute dish, but in 30 minutes or less, you’ll have some tender, caramelized, savory carrots that you’ll eat before your husband tries to get some. (Oh, did I just say that? Whoops…)


Brown Butter Carrot Recipe


  • Whole carrots
  • 1-2 tbsp Ghee (clarified butter) or regular butter
  • Salt to taste
  • Dried rosemary



  • Wash, peel and dice carrots. (I strongly recommend a mandolin for this step, as a mandolin cuts down on cutting time exponentially.)
  • Heat pan to medium heat; add 1-2 tbsp of butter. I used clarified butter (ghee) for health reasons and for its nutty taste. (For more info on ghee, click here!)
  • Heat butter until it melts; wait until it begins to brownImmediately add carrots and salt. (For more info on browning butter, click here)
  • Cook carrots in butter, stirring consistently on medium to slightly medium-low heat for 10-15 minutes, or until carrots begin to brown on one side.
  • Add rosemary for an additional few minutes of cooking. Enjoy!



Now excuse me as I go to the grocery store….I have more carrots to make.

Did you like this brown butter carrot recipe? If you make it, share it on social media with the hashtag #amandaplazek and I’ll check out your take on this savory, healthy, delicious recipe!


In peace & good health,


Okay, Brussel Sprouts. I’ll give you another try.

So yesterday I asked my Facebook friends to suggest Brussels sprout recipes. What resulted was a deluge of recipes, one after another, all unique to the people suggesting them! Woah! I had no idea that brussels sprouts were so popular these days!



I associate brussels sprouts to being boiled, soggy, and having a horrible smell (a la my childhood). But the truth is…I’ve wanted to try them for quite some time now. And voilá! Yesterday I did. Behold, I give you…my first recipe for brussels sprouts.



Roasted Brussel Sprouts Recipe


  • 1 container brussel sprouts
  • 1-2 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp-1 tsp salt
  • optional: 1/2 tsp minced garlic (or garlic powder)



  • Preheat oven to 375 degrees F.
  • Clean and cut brussels sprouts. If you’re not sure how to do this, check out this handy little video that I found on YouTube. (ps. it’s not mine!)
  • Put cleaned, prepared brussels sprouts in gallon-sized ziploc bag. Pour in remaining ingredients (olive oil, salt, pepper, and optional garlic). Shake to evenly distribute.
  • Put brussels sprouts on foil-lined pan and roast in oven for 30-45 minutes, shaking pan every 5-7 minutes.
  • Brussels sprouts should be brown- don’t worry, you haven’t burned them!
All ready to be cooked!

All ready to be cooked!


Voila. The brussels sprouts are done!

Voila. The brussels sprouts are done!




Would you give this brussels sprouts recipe a try? Let me know what you think (or if you have a favorite recipe) by commenting below.


Have a great day, everyone!

In peace & health,

Amanda & the fit family

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Recipe Wednesday: Twice-Baked Cauliflower Mash

The phrase “cauliflower mash” sounds horrifyingly disgusting to me, which made me hesitate making some type of recipe where both of these words would be juxtaposed together. However, I decided to give it a go. What resulted was a delicious, healthy side option for any meal. Honestly, I like it more than mashed potatoes. (I’ve never been a mashed potatoes kinda gal.)


Recipe: Twice-Baked Cauliflower Mash (healthy edition)


  • half of a head of cauliflower
  • one individual cup of plain Greek yogurt (I use the 5 ounce Chobanis that are at the grocery store)
  • 1-2 tsp minced garlic
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp coconut oil (or butter)
  • 1 cup cheddar cheese



  • Preheat oven to 400 degrees F.
  • Clean and cut pieces of cauliflower while a sauce pan with approx. 2 inches of water is brought to a boil. (Don’t stress too much about the cauliflower pieces being too big/too small; they will be blended anyway.)
  • Place cauliflower in boiling water; cover and cook on medium-high heat for 7-10 minutes until cauliflower is “fork tender”.
  • Drain cauliflower and put in food processor. Blend until smooth (30 seconds or so).
  • Add Greek yogurt and coconut oil (or butter). Blend again for just a few seconds.
  • Pour into medium bowl; mix in remaining ingredients (salt, pepper, garlic, cheese). If you want to make a brown cheesy crust on top, save some of the cheese to toss on at the end!
  • Pour into small oven-safe dishes or a large casserole dish. (Toss on that cheese if you set it aside.)
  • Cook at 400 degrees for 15 minutes, turning the oven to broil for the last few minutes if you want to get the outside to brown a bit.
  • Cool and enjoy! This is so good and so healthy for you!



What do you think? Would you give this a try? Let me know what you think!

In peace and health,

Amanda & the Fit Family

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