The exhaustion from day light savings time has finally hit. I love having the extra daylight in the evenings but man I am tired all throughout the day. We’ve also had Spring Break this week so basically no naps at all till school starts back up. Momma is tired!
After a long and stressful day yesterday I was able to finish it off with Olivia enjoying the nice weather outside. She laid out some blankets on the trampoline and was watching the stars appear before she went to bed. It’s those times that make you want to slow down and cherish every single moment before it’s too late.
This week I’ve been able to make a lot of meals for our family that didn’t require recipe writing or photographs. It was nice to take a step back and just enjoy cooking and baking for the week and concentrate on the kids.
I did manage to make these simple Maple Roasted Carrots for dinner one night along with Chicken Milanese. They would also accompany any main meal for your Easter gathering this next week. The kids devoured them and so did we and I can’t wait for them to show up for Easter lunch.
ENJOY ~ Meagan
Maple Roasted Carrots
- 1 pound baby carrots
- 1/4 cup maple syrup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cracked rosemary
- sea salt to taste
Preheat oven to 450 degrees F.
Place carrots in a baking dish. Combine syrup, olive oil and rosemary and then pour over the carrots.
Bake in the oven for 30 minutes or until tender.