Spring is officially here and I want to eat all the spring things. Don’t get me wrong, I love hearty fall/winter produce like squash, but once it starts getting warmer I want some lighter fare.
And food that has color. Like bright orange carrots. The first carrots of spring are sweet and tender and they are a stark contrast to the flavors of colder months. But the nice thing about early spring is that it isn’t too hot to turn on the oven and do some roasting. Let’s be honest, I love roasting vegetables. It’s a really simple way to bring out the best flavor of pretty much any vegetable.
Roasting these carrots makes them even sweeter than they are raw which is why I like them paired with the tangy and spicy chive dressing. Plus, I’m having a thing with chives lately. They’re just so good!
This is an easy recipe and it’s a good one to make a double batch on Sunday and then all you have to do is reheat and add as a side dish. Or you can do it like me and add them to a big dinner salad. Yum!
- 1 pound baby carrots, can have stems on or off
- olive oil
- 1 tsp flaky sea salt (regular works too but cut it down to 1/2 tsp)
- 1/4 tsp black pepper
- Preheat oven to 425 and line a baking sheet with parchment paper OR use a cast iron skillet and place it in the oven while it heats up.
- Place the carrots in a large bowl. Drizzle with enough olive oil to coat and then toss to cover.
- Spread the carrots in an even layer on the baking sheet or cast iron skillet. Sprinkle with the salt and pepper and roast for about 15 to 20 minutes, rotating the carrots halfway through.
- Remove from oven and let it cool for five minutes then serve with a generous drizzle of the chive dressing (recipe below).
- 1/2 cup raw cashews soaked overnight or in boiling water for 30 minutes.
- 2/3 cup full-fat coconut milk
- 1 shallot
- 2 cloves garlic
- juice from half a lemon
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh chives, diced
- 3 tsp fresh dill, stems removed
- Drain and rinse the cashews and place them in a blender with everything but the chives and dill. Blend until smooth and creamy.
- Put the dressing into a bowl or large jar and stir in the chives and dill. Taste and adjust the seasonings as needed.
- Store in the fridge until ready to use. Stays fresh for up to a week.
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