I have a new recipe for you today with the disclaimer that it's incredibly easy. As my favorite food blogger often says, it's "embarrassingly easy" actually. Sometimes those are the best ones though because low maintenance means time-savings, which I can certainly appreciate!
Carrots are a super underrated vegetable IMO. They're cheap, easily accessible, tasty, and so incredibly versatile. They are one of those staples that I nearly always have on hand, and it's easy to do so because they "keep" forever (ok, maybe not forever but at least for a couple of weeks).
The most obvious use for carrots is peeling, chopping, and snacking on them raw (elementary school lunch style). Oh, and a brief PSA: you MUST use the whole carrots and not the baby ones because they taste 100x better. Every once in a while when I eat a baby carrot from a veggie tray, I feel like it tastes like... water. Anyone else with me on this? Maybe I'm just a carrot snob.
In addition to crudité, I also like to shred or grate carrots on top of salads. They add the perfect crunch and as long as you have greens, carrots and some dried fruits/nuts on hand, you can make a decent salad in a pinch without a whole lot of fresh produce.
Lastly, I love roasting carrots for a quick, simple, and colorful side dish. If you ever find yourself in need of an interesting vegetable but it's been awhile since you made it to the grocery store - this is the one! The only out-of-the-box ingredient you need is turmeric, which seems to be one of those "it" things of 2017 and is super easy to find. I got mine at Trader Joe's and have been looking for more ways to incorporate it. Any favorites I must try?
Together, turmeric and cinnamon make for a warm and spicy blend with just the right amount of earthiness. For more information on the flavor profile and some uses for turmeric, The Kitchn has a short and sweet write-up. In addition to it's unique taste and bright pigment, turmeric (more appropriately - curcumin, which is a component of turmeric) may also suppress certain inflammatory pathways that are linked with chronic disease. Cool, right? Herbs and spices in general are a great way to add flavor to a dish while also providing beneficial compounds so if you don't already incorporate them into your cooking, I would highly recommend it!
Sweet and Spicy Turmeric Roasted Carrots
Author: Leanne Ray, MS, RDN
Yield: Serves 2 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
- 6 whole carrots, peeled
- 1 Tbsp coconut oil (or other high heat cooking oil)
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1 Tbsp brown sugar
- salt & pepper to taste
- Preheat oven to 425 degrees.
- Chop root end off of carrots. Chop in half horizontally, then halve each of the larger pieces vertically (try to keep them similar in size). Coat carrots with oil in a small bowl. Set aside.
- Mix turmeric, cinnamon, and brown sugar in a small dish.
- Add the spice mixture to the carrots and toss until well combined.
- Spread the carrots on a baking sheet and season with salt and pepper to taste.
- Roast for 10-12 minutes (stirring once) or until slightly browned.