9.09.2014

ROASTED HEIRLOOM CARROTS WITH CUMIN, PAPRIKA AND A FRESH HERB DRIZZLE

roasted heirloom carrots with cumin, paprika and a fresh herb drizzle // sevengrams

When one of your oldest and dearest friends, who happens to live across the ocean, comes to town, you must take full advantage. If she so happens to also be the face behind a fantastic food blog, fifty percent (if not more) of that visit, should probably revolve around food. Challenge accepted.

We devoured bowls of Panang curry while drinking pints of Singha from a beer tower (yes, a beer tower!!), we perused the Brickworks farmer's market stocking up on produce for the weekend, we scrutinized the dessert menu at Bar Isabel, soaked in a few too many rays while digging into our picnic, concocted our very own ice cream sammies, and wrapped up the weekend with an afternoon in the kitchen and a Sunday evening harvest feast (see below).

It was truly a fantastic weekend... JK, thanks for the hugs, laughs, time in the kitchen, blog wisdom & encouragement and much needed, long overdue catch up. Can't wait for February. Much love xx

roasted heirloom carrots with cumin, paprika and a fresh herb drizzle // sevengrams

roasted heirloom carrots with cumin, paprika and a fresh herb drizzle // sevengrams

roasted heirloom carrots with cumin, paprika and a fresh herb drizzle // sevengrams

Our joint inability to say no to fresh produce, meant that we came home from the market with an abundance of beautiful veggies, perfect for Sunday's feast. The menu went something like this:

  • Roasted fingerling potatoes with dill, green onions, grainy dijon and apple cider vinegar;
  • Green and yellow steamed beans with blistered cherry tomatoes, lentils and purple basil;
  • A simple greens + seeds salad;
  • Corn on the cob; and
  • Roasted heirloom carrots (recipe below)

ROASTED HEIRLOOM CARROTS WITH CUMIN, PAPRIKA AND A FRESH HERB DRIZZLE // serves 4

Preheat oven to 400.

Ingredients:

10-12 carrots, rinsed thoroughly
half a lemon, juice and zest
1/2 tsp paprika
1/2 tsp cumin
drizzle of olive oil
s+p

fresh herb drizzle //
half a lemon, juiced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 T olive oil
1 tsp maple syrup
1/2 tsp dijon

What to do:

In a large bowl, toss together the carrots, lemon juice, zest, paprika, cumin, oil, salt and pepper.

Transfer to a roasting pan, and roast for 20-30 minutes, depending on the thickness of the carrots. I like might still crunchy, but test with a fork and use your judgement.

While the carrots are roasting, combine all the dressing ingredients in a glass jar. Seal and shake well to combine.

Remove the carrots from the oven and dress with herby drizzle. Let sit to soak up all the flavour until ready to serve.

1 comment:

  1. Yum.Yum. and Yum! Still dreaming about our feast! It was a soul good few days, so,so needed. Big love to you and N. xx

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