It's getting cold in Seattle and definitely time for roasting. I made these honey roasted carrots the other day. It's simple, easy to make as you can imagine, but the flavor is insane. We eat roasted vegetables often at our house. It's Seattle. It's cold out. Root vegetables grow well here. And people here eat healthy things like roasted vegetables all the time.
Roasted veggies are great, but it can be dull and boring after a while if you just roast them with the usual olive oil, garlic, salt and pepper. At least for me and my family. It's also common to find carrots that aren't as sweet as they should be. Adding honey is a good way to alter that. The result also looks prettier and shinier from the caramelization.
Yogurt goes very well with honey and makes the whole dish more festive. I love eating cold roasted veggies, but this one is better to be eaten while it's hot in my opinion so that you can feel the little crunch from honey and the tangy yogurt melts nicely over the carrots.
You might think it's too boring to serve roasted carrots for dinner, but who won't get excited about these roasted carrots ; )
Recipe: serves 2 people
half a dozen large rainbow carrots
1 clove garlic
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon cumin
2 stems fresh oregano
1 stem fresh rosemary
half a cup non-fat greek yogurt
a small lemon juiced and zested
a pinch of seasalt and pepper
sesame seeds (optional)
pea shoots (optional)
Preheat the oven to 450 degrees. Cut the carrots in half from the top to the bottom. Coat them well with olive oil, honey and all the spices by hand. Sprinkle fresh oregano and rosemary leaves.
Roast the carrots for about 30-40 minutes until browned around the edges.
In a small cup, mix yogurt with lemon juice, lemon zest, sea salt and pepper.
Serve the roasted carrots on a plate with yogurt sauce. Garnish with some sesame seeds and pea shoots or herbs.
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