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Delicious, Beautiful and Healthy Plant-based Recipe to Start the New
Year!
Delicious
Rainbow Carrots Lyonnaise, a beautifully roasted colorful
carrots with olive oil, sea salt, herbes de Provence, and sprinkled with
skillet-toasted chopped almonds and pistachios, crushed dried freeze
raspberries and a touch of fleur de Sel. This is my revised version of the French Carrots Lyonnaise recipe, originated
from Lyon, France in 1846.
Perfect by itself as a healthy and delicious snack, as an appetizer or side dish, on a bed of arugula or mixed greens, with herbed-millet pilaf, on toasted bread/baguette with pesto and a slice of vegan cheese and with a glass of fruity pinot noir, even better.
Ingredients (serving size 4):
1 Bunch rainbow carrots
1/5 Tsp. sea salt
1/2 Tsp. herbes de Provence
1/5 Cup slivered almonds
1/5 Cup pistachios
1/2 Tsp. freeze dried raspberries
1.
Preheat oven to 400 degrees F.
2.
Peel carrots, wash and damp dry to remove moisture.
3.
Cut into 2 inch strips.
4.
In a bowl mix carrots, a pinch of sea salt, hebes de Provence and olive oil and
toss them well with your hands or a spatula.
5.
Spread the carrots evenly on a cookie sheet lined with parchment paper
and roast for about 15-20 minutes.
6.
Remove from the oven and let it cool for 10 minutes before sprinkling the
crushed almond, pistachios and freeze dried raspberries.
A simple carrot dish can be absolutely extraordinary when you let your culinary imagination go wild!
Enjoy & Happy New Year!
Chef Ellie Lavender
on upcoming chocolate, culinary & wine pairing classes and special events!
