My mom always says the more colourful a meal, the better. I know eating
your veggies can feel like a chore sometimes, but it doesn’t have to! Moms always know best, and mine knew that the way to get the kids (and adults) to each their
veggies was to just spice them up a little! You’d be surprised how just a bit
of fresh garlic butter can elevate green beans, or how a squeeze of lemon
juice and some sautéed shallots can elevate simple kale.
Today I’m recreated my mom’s classic way to prepare boiled carrots: with
a drizzle of honey, small spoonful of butter, and just a pinch of freshly
ground nutmeg. Instead of boiling, I roast them with a bit of cumin and nutmeg
for spice. Drizzle with the easiest lime and honey yogurt sauce ever (this
stuff tastes great on everything), and finish with some freshly chopped parsley.
(If serving this dish alongside a protein with gravy, you may want to skip the
yogurt sauce, and instead finish the carrots with just a drizzle of honey,
squeeze of lime juice, and of course the fresh parsley!). If having guests over
and you want to bring a little drama to the table, use heirloom carrots if
available! But don’t worry, this dish tastes just as great with regular orange
carrots as well.
Jazzing up your vegetable sides usually doesn’t add much (if any) time to
your meal prep and yet makes eating veggies SO much easier and more enjoyable.
Filling your plate with tasty and healthy vegetable dishes means less room on
the plate for the bad stuff. Don’t let the vegetables be the last thing you
want to eat on your plate; make them the star of the meal!
Total cook time: 35 minutes
Hands-on time: 10 minutes
Serves 4 as side dish
Ingredients
-5-7 carrots (heirloom if available)
-1 tbsp. extra virgin olive oil
-1 1/2 tsp. cumin
-1/2 tsp. nutmeg -salt and pepper to taste
-2 tbsp. plain Greek yogurt -1 tsp. honey
-Juice and zest of half lime
-Handful of chopped fresh parsley
Instructions
1. Preheat oven to 400 degrees F
2. Peel carrots, trim tips and cut lengthwise if they are wide. Leave smaller
carrots whole
3. Lay carrots on baking sheet, drizzle with olive oil and season with cumin
and nutmeg. Add about 1/2 tsp of salt and freshly ground black pepper. Toss
carrots to ensure they are all well coated
4. Bake carrots for about 25-30 minutes, or until tender, turning over once
halfway through
5. In the meantime, combine Greek yogurt, honey and lime zest and juice. Taste
and season with salt and more lime juice if desired
6. Plate carrots, garnish with fresh parsley and drizzle with yogurt sauce.
Enjoy!
Labels: Party Ideas, Sides
