Moveable Feast
  • home
  • services
  • bio
  • blog
  • contact
  • PHOTOS (summer)
  • photos (winter)
  • PRESS
  • faq

Feast Mode

a moveable feast blog

Spiced Roasted Carrots with Avocado & Yogurt

3/20/2018

0 Comments

 
Picture
Spring is here, a-suh-puh-ring is here
Life is Skittles and life is beer

I think the loveliest time of the year is the spring
I do, don't you? 'Course you do
But there's one thing that makes spring complete for me
And makes every Sunday a 
treat for me...
~Tom Lehrer


Today is the first day of spring. You wouldn't know it by looking out my window right now, as we're in the middle of a Pineapple Express storm, courtesy of Hawaii. Matters not, I'm breaking out some serious spring veggies.
 
I could certainly eat this as a main dish. My BF would not. [Ed. note: Carrots are not an entrée!] Still, you can serve this as a side dish to complement just about anything.
Picture
Picture
If you can't find rainbow carrots, you can go ahead and use regular orange carrots. They're pretty commonplace now, available in most grocery stores. We have them here at the local Trader Joe's, Safeway, Whole Foods, etc.

Wishing you and yours a wonderful Spring!
​
All the world seems in tune
On a spring afternoon
When we're poisoning pigeons in the park...

Picture
Adapted from: Smitten Kitchen
Number of Servings: 4

Ingredients
For the Carrots
  • ¼ cup water
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander 
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon coarse or kosher salt, plus more to taste
  • Red chile flakes, to taste
  • Freshly ground black pepper, to taste
  • 4 garlic cloves, minced or grated
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
  • 3 pounds thin-to-medium carrots, scrubbed, peeled or unpeeled; mixed colors are prettier here but not essential. Dry thorougly.
To Finish
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice (from about ¼ orange)
  • 2 tablespoons lemon juice (from about ½ lemon)
  • 1 large or 2 medium firm-ripe avocados, cut into thin slices
  • Salt and pepper to taste
  • 1-2 cups micro greens, radish sprouts (fresh dill was used here)
  • ¼-½ cup plain yogurt or sour cream
  • 2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds or a mix thereof

Directions
  1. Heat oven to 400 °F.
  2. Cover a large baking sheet pan with foil for easy cleanup.
  3. In a small bowl combine spices, thyme, salt, pepper, garlic, vinegar and ¼ cup olive oil. Whisk to blend.
  4. Spread carrots out on foil-lined baking sheet. Pour spice mixture over carrots and mix with a spatula (or your hands), making sure to get the spice-oil mixture all over every carrot.
  5. Pour ¼ cup water in bottom of pan.
  6. Cover tightly with foil and roast for 25 minutes.
  7. Remove foil and roast for 30 more minutes, or until carrots are lightly browned and tender, but not falling apart.
  8. Meanwhile, combine 2 tablespoons (each) olive oil, orange and lemon juices into a small dish with salt and pepper. Drizzle this citrus dressing over the carrots, scatter with avocado and sprouts, dollop yogurt/sour cream over the top, and sprinkle with seeds.
Picture
[Ed. note: Tom Lehrer was a favorite musical comedian of both our Momalas. No pigeons were harmed in the creation of this blog.]

When they see us coming
The birdies all try and hide
But they still go for peanuts
When coated with cyanide

0 Comments



Leave a Reply.

    Subscribe

    Author

    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

    Archives

    May 2020
    February 2020
    January 2020
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017

    Categories

    All
    Ahi
    Apple
    Apple Pie
    Avocado
    Bars
    BBQ
    Beans
    Beef
    Beets
    Black Bean
    Blackberry
    Blueberries
    Borscht
    Bread
    Brownies
    Brussels Sprouts
    Bundt
    Butter
    Butternut Squash
    Butterscotch
    Cabbage
    Cake
    Caramel
    Carrot
    Challah
    Champagne
    Cheesecake
    Chicken
    Chili
    Chinese
    Chinese New Year
    Chocolate
    Christmas
    Cinco De Mayo
    Citrus
    Cocktail
    Coconut Rice
    Comfort Food
    Cookies
    Corn
    Cranberries
    Crostata
    Crumble
    Cupcakes
    Curry
    Dessert
    Easter
    Egg
    Egg Nog
    Eggplant
    Fish
    Ginger
    Gingerbread
    Gluten Free
    Grain Free
    Green Sauce
    Gumbo
    Halibut
    Halloween
    Hannukah
    Healthy
    Holiday
    Holidays
    Ice Cream
    Indian
    Kale
    Key Lime
    Kohlrabi
    Kosher
    Lamb
    Latkes
    Lemon
    Lentil
    Low Carb
    Mac & Cheese
    Malt
    Mango
    Mango Salsa
    Mardi Gras
    Martini
    Memorial Day
    Mexican
    Miso Chicken
    Moroccan
    Mushrooms
    Naan
    Nectarine
    Noodles
    Olive Oil
    Parsnips
    Passover
    Pasta
    Pavlova
    Peanut Butter
    Penne
    Peppermint
    Pesto
    Pie
    Pizza
    Plums
    Pluot
    Pork
    Potatoes
    Pots De Creme
    Pudding
    Pumpkin
    Pumpkin Cake
    Quinoa
    Rajma
    Raspberries
    Ratatouille
    Risotto
    Root Beer
    Salad
    Salmon
    Salmon Bowl
    Salsa
    Sauce
    Scallops
    Shortbread
    Short Ribs
    Shrimp
    Side Dish
    Soup
    Soy Sauce Eggs
    Spicy
    Spiralized
    Steak
    Strawberries
    Sugar Free
    Summer
    Sweet
    Sweet Potatoes
    Tacos
    Tart
    Thanksgiving
    Tomatoes
    Turkey
    Valentine's Day
    Vegan
    Veganuary
    Vegetable
    Vegetarian
    Veggie Burger
    Whole30
    Whoopie Pies
    Yams
    Yellow Bell Pepper
    Yu Choy

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • home
  • services
  • bio
  • blog
  • contact
  • PHOTOS (summer)
  • photos (winter)
  • PRESS
  • faq