This recipe was inspired by a recent visit to Lautrec – Forbes Travel Guide Five-Star restaurant – located at Nemacolin Woodlands Resort in Farmington, PA. I knew I wanted the roasted carrots as soon as I spotted them on the tasting menu. I’m already a fan, but when paired with a curried honey vinaigrette and topped with feta, I was excited. Expectations were high and they didn’t disappoint. I had to recreate. Let me assure you, my recipe is simple and has just 7 ingredients. I used maple syrup instead of honey because I prefer the taste, but maybe fewer calories and more minerals will help justify the switch. I’m no chef, but dang, these carrots taste good.
If there is one food group that requires endless experimenting, it’s vegetables. We should be eating them in abundance everyday, so it only makes sense to keep them interesting. I want these superfoods to be the best tasting part of your plate. Why? So you willingly eat more and gain the most out of them nutritionally. More importantly, so you can genuinely enjoy eating healthily and for vegetables to be your new comfort food. It may sound like a stretch, but if my meat and potato loving husband can crave carrots it can happen to anyone.
If we’re honest, we usually stick to the same veggies we are comfortable with and prepare them in our usual way. Hopefully that is not boiling because you’ll lose the nutrients, but we are creatures of habit and as a result, fear change. Yes, even when it comes to food! It requires thought and risk trying something new and a lot of us don’t like to cross the safety boundary. The good news is creating vegetables that taste amazing is so incredibly easy. It often only requires a few ingredients – most of which are pantry staples so there is little planning required. The best part (especially if you are hosting a dinner party) is that vegetables alone are brightly colored and make for pretty plates, so the addition of herbs and spices will only enhance their looks and elevate their taste. Happy & healthy friends and family – that is something you can be proud of. It really doesn’t take much effort for vegetables to be loved by all.
If you aren’t convinced plants taste better than animals, I recommend you make a vegetable curry. I have a purple cauliflower curry on my blog that is bursting with flavor… if you’re tempted. Then ask yourself if you missed the chicken? If you only eat veggies because they are ‘healthy’ I especially want you to try this next recipe. I want this to inspire you to cook your ‘go to’ veg in a different way. This will be the beginning of your journey to variety, diversity and loving healthy food; the key to long term weight loss and making better choices. You have to like what is good for you. This is the only way to make long lasting change and adopt new habits.
So often I hear people talk negatively about nutrient dense foods. It’s because they are not preparing the food in a desirable way to match their preferences. Perhaps because they struggle with crossing the boundary in to the unknown, or simply don’t know how to make broccoli taste any better than overcooked mush. Its finding ways to create desire for vegetables that will make incorporating them in your diet something that is easy and looked forward to. Soon enough plants will be make up the majority of your plate and be the most popular part of dinner. For everyone in your family.
There are lots of reasons to eat the rainbow. Carrots are one of the best sources of beta-carotene – the orange pigment that converts into Vitamin A – important for healthy skin and the immune system. The yellow ones contain lutein to maintain healthy eyes and the purple provide anthocyanin to support a healthy heart. This starter/side has it all… healthy, delicious, inexpensive, easy and looks beautiful!
Ingredients (Serves 2 – 4)
1.5 lb rainbow baby carrots, halved lengthwise (I use Cal-Organic Farms)
1.5 tbsp olive oil
1/2 tbsp maple syrup
1 tsp curry powder
1 tbsp pumpkin seeds (pepitas)
2 tbsp feta, crumbled
chili flakes, to garnish
Method:
- Pre-heat oven to 350F.
- Using a small jug, mix the olive oil, maple syrup and curry powder.
- Arrange carrots on a baking tray.
- Drizzle marinade evenly over carrots and top with pumpkin seeds.
- Roast in the center of the oven for 30 minutes.
- Finish with a scattering of feta and garnish with chili flakes.
Also delicious simply prepared with olive oil, salt, pepper & a drizzle of maple…
enjoy!
