the last days of summer are upon us and my late summer garden is packed to the brim with the last of my fresh herbs. 

i know it will be months before i have this kind of abundance in my little patch of dirt, so i am going out of my way to save every last scrap. 

now, just because you don't have an herb garden, doesn't mean this tip doesn't apply to you. much of the time when we buy fresh herbs, we NEVER use them all. so use this tip any time you have some fresh herbs you want to reserve for a later date. 

oil + herb cubes

ingredients: extra fresh herbs, chopped to desired size. olive oil. ice cube tray. 

fill each cube of your ice tray about half way up with our chopped herbs. 

when your tray is filled, top the herbs with oil just till you completely cover the herbs. 

place the tray in the freezer until the oil has frozen. 

remove the cubes from the ice tray and store in an airtight container or plastic bag until use. store for up to six months in your freezer. 

xo, a

oil + herb cubes

ingredients: extra fresh herbs, chopped to desired size. olive oil. ice cube tray. fill each cube of your ice tray about half way up with our chopped herbs. place the tray in the freezer until the oil has frozen. remove the cubes from the ice tray and store in an airtight container or plastic bag until use. store for up to six months in your freezer. 

now, most of you won't understand this. but if you are like me and live near/work in a beach town, you will very much relate to what i'm about to say. there is no greater glory than the day after labor day. i drove down to the gym i teach at, which happens to be along the water, and for the first time in MONTHS there was no traffic. 

we have entered those glorious months in a sunny beach town where it is still warm but everyone from out of town has gone home and life can now be properly enjoyed. 

basically, the point of my story is that labor day has come and gone and the unofficial start of fall has commenced. facebook and instagram have already shown me people setting out their autumn decor and indulging in some sort of pumpkin spiced something. and even the weather is playing along today with a heavy marine layer and nice cool temps. the cool temps necessary to turn on your oven and roast something. 

this carrot dish is wonderful on a table as a stunning side dish or good enough to eat as a little meal of it's own. i have seen an influx of heirloom carrots my local stores and they make any carrot dish a little more dynamic in flavor and much prettier in looks. 

moroccan spiced carrots

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 lb heirloom carrots, peeled and halved (if they are extra long you can slice the carrot in half and then slice it down the middle). 2 tbs coconut oil. 2 tbs fresh orange juice. 1 tbs honey. 1 tsp cumin. 1 tsp ginger. 1 tsp cinnamon. 1 tsp kosher salt. .5 tsp pepper. .5 tsp garlic powder. .5 tsp fresh ground pepper. .25 tsp cayenne pepper. 1 tsp fresh minced parsley. 1 tsp fresh minced mint. mint sprigs for garnish. baking sheet. parchment paper. 

start by preheating your oven to 425 degrees f. line your baking sheet with parchment.in a small bowl, whisk together the salt, pepper, all the dry spices, the honey, oil and orange juice to make a marinade for the carrots.

toss the carrots and marinade together on the baking sheet so the carrots are all lightly coated. roast the carrots in the oven for 25-30 minutes, stirring them about halfway through so they cook evenly.

when the carrots have roasted, remove them from the oven and while they are nice and hot, pour them into a serving bowl or onto a platter.

sprinkle with your fresh herbs.

serve hot and enjoy. 

xo, a

moroccan spiced carrots

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 lb heirloom carrots, peeled and halved (if they are extra long you can slice the carrot in half and then slice it down the middle). 2 tbs coconut oil. 2 tbs fresh orange juice. 1 tbs honey. 1 tsp cumin. 1 tsp ginger. 1 tsp cinnamon. 1 tsp kosher salt. .5 tsp pepper. .5 tsp garlic powder. .5 tsp fresh ground pepper. .25 tsp cayenne pepper. 1 tsp fresh minced parsley. 1 tsp fresh minced mint. mint sprigs for garnish. baking sheet. parchment paper. 

start by preheating your oven to 425 degrees f. line your baking sheet with parchment. in a small bowl, whisk together the salt, pepper, all the dry spices, the honey, oil and orange juice to make a marinade for the carrots. toss the carrots and marinade together on the baking sheet so the carrots are all lightly coated. roast the carrots in the oven for 25-30 minutes, stirring them about halfway through so they cook evenly. when the carrots have roasted, remove them from the oven and while they are nice and hot, pour them into a serving bowl or onto a platter. sprinkle with your fresh herbs. serve hot and enjoy.