Don’t skip over these winter root veggies! Check out this recipe if you’re looking for a creative way to dress them up and serve to guests.
There are two types of folks when it comes to preparing for a potluck that’s just around the corner. First, there’s the type who have already have their menu planned, ingredients purchased, and generally have it all together. If that doesn’t sound like you, then you’re likely the second type.
Whether you’re hosting or bringing dishes to a friend or family member’s home, this simple appetizer will bring some bright color and flavor to any table. This recipe is so simple to make that it looks like you tried, plus it’s easy to transport, reheat, and serve.
It’s cooking simplicity at its finest.
During the winter season, carrots are often skipped over as sweet potatoes, winter squash, and other popular winter produce seem to take centerstage. Not this year! The prep is unbelievably simple, with no peeling required. Just a good scrub will do, and you can season them up and pop it in the oven. If needed, they can also be made the day before and reheated just before serving.
Added bonus: This recipe can help cut down on food waste.
If you’ve purchased carrots with the tops still attached, the greens can go into the gremolata that is served on top. Stems are chopped and mixed to reduce the amount of food that gets tossed in the trash during a cooking extravaganza. If you don’t buy carrots with the greens but have leftover parsley, that can easily take its place.
If you’re not familiar with gremolata, don’t stress.
It’s just a fancy name for a mixture traditionally made with parsley, lemon zest, garlic, and anchovies. You can put vegan spin on it by skipping the anchovies, and add half a jalapeño for a little kick. It complements the cumin and chili powder on the carrots, while the lemon brightens up the flavor. Mix and match other spices as you wish, because this simple dish is all about what you want to make it.
So there you have it – one more option for a simple winter side dish! Roasted carrots are great any time of the year, so feel free to refresh this recipe throughout the year and make it a go-to option no matter the occasion.
- 12 medium carrots, with greens
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 Tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- Salt and pepper to taste
- Juice of 1/2 lemon
- 1/4 cup chopped carrot greens OR parsley
- 1/4 cup chopped cilantro
- 1/2 jalapeno, minced
- 1 teaspoon lemon zest, plus juice of 1/2 lemon
For the full recipe and instructions, head on over to the original article.
Cara Harbstreet, MS, RD, LD is a Kansas City-based Registered Dietitian helping individuals jumpstart their journey to wellness. By breaking the cycle of dieting, Cara focuses on creating sustainable lifestyle changes for people who are motivated to reclaim their health. Connect with Cara over at Street Smart Nutrition.