Wednesday, January 1, 2020

Decadent Rainbow Carrots Lyonnaise Recipe!

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

1/4 Cup olive oil
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 

Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine


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