About a month ago, we were in Kentucky for my best friend Sara’s wedding. Besides it being one of the most beautiful weddings I have ever been to, their dinner spread was one of the best I have experienced at a wedding. They had a buffet that included healthy grain free options, which of course was wonderful for Bill and myself. It was really refreshing to be able to easily make our own plate of gourmet food, and not have to worry about picking at a pre-made meal placed in front of us. We easily avoided the enormous cookie table, and satisfied our sweet tooth after dinner with just the fresh fruit that was set out for the chocolate fountain. Another fantastic part of the wedding was that the cake was optional! We politely declined when the server came around with the tray of small slices of cake, and didn’t feel guilty or pressured to indulge in wedding cake.

The buffet consisted of two salads (one of fresh vegetables, and one with pasta and shrimp), a large pan of roasted baby carrots and asparagus (both roasted in olive oil, garlic, and drizzled in balsamic vinegar), a large tray of salmon filet’s and rice, and at the end of the buffet were two cooks carving prime rib. Bill and I loaded up our plates with salad, salmon, baby carrots and asparagus, and Bill had some prime rib as well. This was my first time having roasted baby carrots, and at first bite I was in love. I couldn’t get enough! I’m pretty sure I talked about those baby carrots the whole 6 hour drive home to Pittsburgh the next day (almost! – Bill). I didn’t know exactly what the carrots were roasted in. We were hopeful no sugar was involved, but this is an example of why Bill and I don’t eat at restaurants often. You never know what they put on or in your food. They seemed pretty simple, but I was definitely looking forward to recreating the recipe in a way that I knew was clean and healthy.

Ingredients:

• 1 pound bag organic baby carrots
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste