I’m so beyond excited to introduce a new series here on Oh So Glam, “Gourmet Glam” — where I’m going to be sharing healthy recipes and snacks straight from my kitchen to yours! I’ve been toying with this idea for over a year and have received so many messages from you all on Instagram and Snapchat whenever I would post any recipes — so I figured I would give it a go! A little different from your typical fashion, beauty, and travel posts, so I hope you like it! A huge thanks to a few of my readers who gave me the idea to call this series Gourmet Glam! There were so many great suggestions, thank you guys so much for your feedback and ideas always!
First up from the recipe archives, these easy horseradish and herb carrots that I looooove to snack on. I’ve been working at home for the last 8 years and have found that I just know myself — if I leave any junk food in the house during the work day, you’ll easily find me munching on it if there’s nothing else to snack on. I love making up a batch of these carrots early in the week and will take a few here and there to crunch on (vs. pounding a bag of chips). In case you gals didn’t know, I’m addicted to more savory and tangy flavors and I can seriously polish off a bag of salt & vinegar chips myself without even much effort… so these totally help with that craving! I also love making these for a crowd — it’s a healthy app and it looks absolutely beautiful on a table! I get these orange, purple and yellow carrots at Trader Joe’s, but you can grab a package of regular ol’ orange carrots if you can’t find these (I just love how they look, they taste exactly the same), OR use baby carrots to make your life a whole lot easier!
Also, since I know you’ll ask, I’m so sorry to report that these adorable cat kitchen towels were a stocking stuffer pack from my mom last Christmas and sadly sold out– but you can find a similar style below!
HORSERADISH & HERB CARROTS
1 Bag of Organic Carrots
2-3 Tablespoons of Olive Oil
1 Whole Lemon
1 Handful of Flat Leaf Parsley
Ground Horseradish to taste
Peel off the skin on each carrot and cut off both ends. Then, cut the carrot in half and then again length-wise to get pieces about 3-4 inches long. You can use baby carrots too to help eliminate chopping!
In a small bowl, whisk together olive oil, juice of 1 whole lemon (or to taste), roughly chopped parsley, and horseradish to taste. Let the parsley marinate in the mixture for a few minutes to soften.
Pour mixture over sliced carrots and marinate for 20 minutes (or longer) at room temp before enjoying!
You can store any leftovers in the fridge for up to 3 days and snack on them at your leisure!
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