A 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
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
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine
on upcoming chocolate, culinary & wine pairing classes and special events!