Carrots have become my MVV – most valuable vegetable – this winter. They can be bought in bulk, are inexpensive and also can be made and used in a variety of preparation from soups to stews, juices or in cakes or simply roasted like here. I love their slight sweetness in contrast to the other bitter vegetables like kale and collards that the winter brings.
Roasting vegetables is something I do a lot in the winter that in both warming, but allows me to get some sort of ‘salad’ into my daily diet. Armed with spices, the complexity, heat and sweetness shine and create such a soulful dish that is high in fiber and protein. Play around with the spices you have on hand. Smoked paprika + cinnamon + thyme would be amazing here, as would rosemary, nutmeg and pecans. Yummm!
4 large (about 1#) carrots, chopped into bite sized pieces
1-2 tablespoons olive oil
2 teaspoons sea salt
½ teaspoon chipotle powder or silk chili
½ teaspoon cured sumac
¼ teaspoon black pepper
1 cup cooked white beans
3 dates, pitted and chopped
parsley + cashew cream for serving
Preheat your oven to 425F.
In a bowl, toss your carrots with the olive oil, silk chili, cured sumac, sea salt and black pepper until they’re all coated. Place the spiced carrots on a baking sheet and roast for about 20 minutes, or until the edges are browned and the inside in soft. In the last 5 minutes of cooking, add the cooked beans and dates to the pan to get warmed through.
On a plate, swirl some cashew cream on the bottom before arranging your carrot-date mixture on top. Garnish with parsley before enjoying with a loved one!
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