After a long enjoyable weekend of visiting with our daughter and attending basketball and football games in Ann Arbor, Michigan, it time to get back into my regular routine of working and blogging! I don’t know about you, but when I travel, I feel that I don’t eat enough vegetables and fruits. With that being said, I think it is only appropriate that today’s post is about a delicious and healthy carrot recipe I found in Health magazine, November 2015. Since there is only two of us at home, I reduced it in half, so I only roasted one pound of carrots! I recommend that you gradually add the salt, pepper and cumin, because I used much less. This is a simple, healthy and tasty vegetable dish that can be prepared with ingredients commonly found in your refrigerator and pantry.
- 1 pound organic carrots, quartered lengthwise
- ¼ pound shallots (about 3), quartered lengthwise
- 1 tablespoon organic extra-virgin olive oil
- ½ teaspoon organic cumin
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 1½ tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 tablespoons chopped pistachios, toasted (optional)
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Using a large bowl, toss together carrots, oil, cumin, salt and pepper. Place in baking sheet in a single layer.
- Roast for about 30 minutes. Sprinkle with orange and lime juices. Transfer to a serving platter. Sprinkle with pistachios and cilantro. Serve immediately. Serves 4.
One of my many food eating goals this year is to eat more foods that are “raw” and of course, simple. With the growing season upon us, the variety of fresh fruits and vegetables is fabulous at our local markets. Since this is the best time for asparagus, I want to eat it as much as possible. To me, it doesn’t taste very good raw, but it is wonderful when lightly streamed, until it is al dente. So I decided to prepare it with a lemony vinaigrette and carrots for sweetness and color. It is served cold, so it can be made ahead of time and refrigerated until ready to serve. This is a delicious and healthy side dish for indoor or outdoor entertaining!
- 1 pound asparagus
- 1 large carrot, grated
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin organic olive oil
- 1 tablespoon finely chopped red onion
- Sea salt
- Freshly ground pepper
- Trim off the tough ends of the asparagus. Stream the vegetable for about 4 minutes, until it is al dente. Remove from heat and place on a plate to let it cool.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil and red onion. Add salt and pepper to taste and blend thoroughly.
- Cut asparagus on the diagonal about ¼-inch thick. Place in a large bowl. Stir in dressing and gently mix. Add carrots on top. Refrigerate until ready to serve. Serves 4.
I came across this truly beautiful and colorful salad a couple of months ago on the William-Sonoma website, published February 6, 2015. Then at a recent trip to Trader Joe’s, I found the jarred beets and the lightbulb went off in my brain! Since I have never prepared beets before, finding the jarred beets was quick and easy solution in helping me try out this healthy salad! This dish is so refreshing with lemon and orange zest and full of different textures with the beets, carrots and oranges. What a delicious and tasty salad to accompany spring and summer meals!
- 2 beets (approx. 1 lb.), I used Trader Joe’s Cut Beets in Vinaigrette
- 1 lb. organic carrots
- 2 organic oranges
- 3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- Zest of 1 orange
- 4 tablespoons organic extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- Fresh Italian parsley leaves for garnish
- Using a small bowl, whisk together lemon juice, lemon zest, orange zest, olive oil, salt and pepper.
- Using a mandoline, thinly slice the beets and carrots.
- With a sharp knife, slice off the both ends of the orange. Then peel the orange, being careful to remove the pith. Cut each side of orange segment to release it from the membrane.
- In a large bowl, toss the beets with ⅓ of the vinaigrette. Then divide the beets onto 4 to 6 plates. Repeat with the procedure with the carrots and place them on top of the beets.
- Top the salad with the orange slices and garnish with the parsley. Finally, drizzle with the remaining dressing. Serves 4 to 6.
Blogger’s Note: My mandoline did not slice the carrots thin enough, in my opinion, so next time I will try using my vegetable peeler to make the carrot slices.
This smoothie has a beautiful orange color and contains no added sugar, but the natural sweetness of the apple and orange. It provides 2½ servings of your daily fruit and vegetable requirements and is full of fiber, antioxidants, and Vitamin C!
- 10 organic baby carrots
- 1 medium organic orange, peeled and quartered
- ½ organic Fuji apple, cored and quartered
- ¼ cup water
- 2 ice cubes
Place carrots, orange, apple, water and ice cubes in blender. Blend thoroughly. Serve in tall glass.
This carrot recipe has just the right amount of tasty spices to make ordinary carrots, anything but ordinary! I got my inspiration from Martha Stewart’s “Spiced Carrots” in Everyday Food, April 2004.
- 1 teaspoon organic extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/3 cup water
- 1 pound organic carrots, sliced diagonally 1/8 inch thick
- 1/2 teaspoon grated lemon zest
- Sea salt
- 1 tablespoon lemon juice
Heat olive oil in a medium nonstick frying pan over low heat. Add garlic and cook for about 2 minutes or until tender. Then add chili powder and ground cumin and cook for another minute.
Stir in water. Add carrots, lemon zest and salt. Bring the water to a boil. Cover and simmer for 15 minutes, until carrots are tender.
Remove cover and rise heat to high. Cook until all liquid has evaporated. Stir in lemon juice and serve. Serves 4.
This recipe is a family favorite. I got this awhile ago on Pinterest from Voracious Veggie.
- Organic carrots
- Organic zucchini
- Organic extra virgin olive oil
- Sea salt
- Black pepper
- Crushed red pepper
Preheat oven to 425 degrees. Cut the carrots and zucchini into even sized sticks about 3 inches long. Lightly toss the sticks with organic extra virgin olive oil.
Place the vegetables on a cookie sheet or a jelly roll pan lined with parchment paper. Sprinkle lightly with sea salt and pepper. Add paprika and crushed red pepper. Roast for about 20 minutes or until they are golden brown. Enjoy!