A dish like this will always remind me of the time a spent in North Africa, and what an adventure that was!
I am always looking for a good way to cook vegetables to give them a new twist. This recipe fits the bill, and it kept a pack of celery from going bad. Using a lot of produce is always a race against time to keep it all good.
The mixing of flavors is nice in this dish.
If you do not like a variety of spices in one dish, this is not the way to do your carrots. There is sweet, salty, and spicy all in one, which is a win-win-win for me.
One cool thing about this recipe is that you do not have to peel the carrots. Just wash them and trim the bottoms.
Ingredients:
12 ounces trimmed small carrots with tops (My grocery store does not have these. I had topless ones.)
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons light sour cream
1 tablespoon fresh lime juice
1/4 cup chopped toasted unsalted pistachios
1 tablespoon chopped fresh cilantro
Preheat oven to 425°F. Toss together trimmed small carrots with tops, olive oil, ground cumin, paprika, ground cinnamon, and kosher salt in a bowl. Place carrots on a rimmed baking sheet lined with parchment paper. Bake until tender, about 15 minutes.
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