Easy Roasted Carrots Recipe

Here at Spiced, the trend towards healthy eating is still in full swing. (It better be since I am heading to Krispy Kreme HQ for a visit later this week…but more on that in a future post!)

Roasted Carrots Recipe

So this afternoon I opened the refrigerator and saw that we still had about 1/2 bag of carrots. I decided this was the perfect opportunity to create a dish that was not only healthy, but also allowed me to stay home and not tackle the grocery store mid-day on a weekend. We live in the Northeast, so hitting the grocery store a couple of hours before the Patriots’ playoff game would not be a good idea!

Easy & Delicious Roasted Carrots With Pesto Recipe! #recipe

The result was a simple roasted carrots dish that included 1/2 chopped onion and some parsley pesto. This recipe is easily adaptable to what you might have hanging around in your refrigerator/freezer. For instance, I still had some walnuts left over from holiday baking, so I threw those in here as well. (The roasted walnuts were amazing in last week’s Charred Broccoli post!) If you don’t have any pesto around, you can certainly substitute olive oil, chopped parsley, and grated parmesan cheese instead. And better yet, this entire recipe only took about 30 minutes from start to finish! Who said you couldn’t have fun and eat healthy at the same time??

Roasted Carrots


  • 8-10 carrots, peeled
  • 1/2 onion, diced
  • 1 1/2 tbsp olive oil
  • 3 tbsp parsley, chopped
  • 1/2 tbsp parmesan cheese, finely grated
  • 1/3 cup walnuts, coarsely chopped
  • salt, to taste
  • lemon juice, to taste


  1. Divide carrots in half lengthwise, and then cut each segment into 1-1.5 inch segments.
  2. Place chopped carrots in a large bowl and add all remaining ingredients (except walnuts).
  3. Toss until well mixed and spread onto baking sheet. (The sheet should be large enough so that there is only one layer of carrots.)
  4. Place in a 425 degree oven for about 10-12 minutes.
  5. Remove, add walnuts, and stir the carrots.
  6. Place back in oven and continue roasting for another 10-12 minutes.
  7. Finish with sea salt and a few drops of lemon juice (optional).

So I have to mention that our dogs love carrots. A lot. They waited patiently at my feet the entire time I was in the kitchen, so of course I had to reward them with a couple raw carrots!

Cute Dog Eating Carrot

Delicious Charred Broccoli Recipe!

I had no idea what to make for dinner tonight. Sound familiar? We often like to do our cooking on the weekend, and then eat leftovers throughout the week. But we were watching football last weekend and apparently didn’t cook enough to make it through the week. Either that, or our two dogs have been sneaking midnight snacks…which is an entirely real possibility around this place!

All joking aside, dinner-time was quickly approaching and I didn’t have any ideas. But then I noticed that we had picked up some broccoli the other day in the store, and suddenly I began craving one of our old standby recipes: Charred Broccoli. Dinner was saved!


The beautiful thing about this recipe is you can tailor it to your personal tastes quite easily? Don’t like spicy food? Leave out the cayenne. Like Asian flavors? Add some shaved ginger or finish with soy sauce.

I had some walnuts leftover from my holiday baking adventures, so I added about 1/4 cup of coarsely chopped walnuts to this batch.

charred broccoli

Charred Broccoli


  • 1 pound broccoli, chopped
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 tsp cayenne (optional to taste)
  • 1 1/2 tsp lemon juice


  1. Place broccoli in a large bowl.
  2. Combine remaining ingredients and add to the broccoli.
  3. Toss broccoli until evenly coated by olive oil mixture.
  4. Bake at 425 for 8-10 minutes.
  5. Turn on broiler and broil for approximately 2 minutes. (Watch closely to ensure broccoli does not burn!)
  6. Drizzle lemon juice over broccoli to finish.

Southern Style Cornbread Dressing

So I’ve never been a huge fan of the stuffing that you cook inside the holiday turkey. Yes, you heard that right. I don’t like turkey stuffing. No, I’m not the Grinch, and no I didn’t steal the Christmas feast from Whoville!

Southern-Style Cornbread Dressing: Traditional and a TOTAL fave!

I still love the traditional holiday meal, but I prefer my stuffing baked outside of the turkey. One of my favorite holiday comfort foods is cornbread dressing. This baked dish is similar to turkey stuffing…but it’s just baked outside of the turkey. This recipe is a Southern-style cornbread dressing that features cornbread and biscuits in addition to chopped veggies. The holidays just aren’t the same without this amazing side dish!

Southern Style Cornbread Dressing


  • 2 cups celery, diced
  • 2 onions, diced
  • 12 corn bread muffins
  • 8 biscuits
  • 6 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chicken, turkey, or vegetable broth


  1. Crumble the muffins and biscuits into small pieces.
  2. Using a small amount of butter or olive oil, sauté the celery and onions until tender.
  3. Combine the eggs, salt, pepper, chicken broth, celery and onions with the muffin and biscuit mixture and stir. The consistency at this stage should be similar to thick oatmeal. Add more chicken broth if needed.
  4. Bake in a large greased casserole dish at 350° for 40-45 minutes, or until the top turns golden brown.

Southern-Style Cornbread Dressing Recipe!

Welcome to Spiced! + a Killer Mac & Cheese Recipe!

absolutely DELICIOUS mac & cheese recipe

Welcome to Spiced!  After much thought, I’ve decided to expand The Bakery Spot into a more comprehensive culinary blog.  So in addition to delicious baked goods (don’t worry, those won’t end), you will also begin to see savory topics on here as well.  Thank you to all of my The Bakery Spot readers for your continued support of this site!

Stay tuned as I have many fun new posts and projects lined up for Spiced…

And now. A killer mac & cheese recipe! It’s good. It’s really good.

Ingredients for a delish mac and cheese

Pasta pairs with Andouille sausage and shredded white cheddar for quite the delicious mac & cheese!

Andouille Sausage Mac & Cheese

Serving Size: 6-8

Andouille Sausage Mac & Cheese


  • 1 lb. pasta
  • 16 ounces Andouille sausage
  • 8 T. unsalted butter
  • ½ cup All Purpose Flour
  • 3/4 cup yellow onion, finely diced
  • ½ cup bell pepper, finely diced
  • ¼ cup celery, finely diced
  • 3 Jalapeños, finely diced (seeds removed)
  • 4 cups whole milk
  • 1 cup heavy cream
  • 2 tsp Kosher Salt
  • 1/2 tsp Cayenne Pepper (optional)
  • 18 oz. of sharp white cheddar cheese, shredded
  • 6 oz. of gruyere cheese, shredded
  • 1 cup panko breadcrumbs
  • Finish with chopped chives and salt/pepper to taste


  1. Cook pasta in salted water for about 3 minutes less than the recommended time. Drain, rinse with cold water and set aside.
  2. Heat small amount of oil in bottom of an oven safe pot. Add diced andouille sausage, and cook until done. Remove and reserve the andouille.
  3. Using the same pot you used to cook andouille, melt the butter, then add the flour and stir constantly until you get copper or darker roux (approximately 7-9 minutes or when the roux smells nutty). Add diced onions, celery, bell pepper, and jalapeno near end.
  4. Meanwhile, heat the milk and heavy cream in another pan on low-medium heat.
  5. Once roux is finished, slowly whisk in the milk and cream mixture and continue to simmer until the mixture thickens and begins to bubble. Reduce temperature to low and cook another 10–15 minutes. Whisk in the salt and shredded cheeses. Taste and season with additional salt and pepper, if desired.
  6. Top with bread crumbs and place entire in a 450° oven until breadcrumbs turn golden brown (approximately 25 minutes).

absolutely delicious + fabulous mac and cheese

I look forward to sharing more recipes with you!