My mom always says the more colourful a meal, the better. I know eating your veggies can feel like a chore sometimes, but it doesn’t have to! Moms always know best, and mine knew that the way to get the kids (and adults) to each their veggies was to just spice them up a little! You’d be surprised how just a bit of fresh garlic butter can elevate green beans, or how a squeeze of lemon juice and some sautéed shallots can elevate simple kale.
Today I’m recreated my mom’s classic way to prepare boiled carrots: with a drizzle of honey, small spoonful of butter, and just a pinch of freshly ground nutmeg. Instead of boiling, I roast them with a bit of cumin and nutmeg for spice. Drizzle with the easiest lime and honey yogurt sauce ever (this stuff tastes great on everything), and finish with some freshly chopped parsley. (If serving this dish alongside a protein with gravy, you may want to skip the yogurt sauce, and instead finish the carrots with just a drizzle of honey, squeeze of lime juice, and of course the fresh parsley!). If having guests over and you want to bring a little drama to the table, use heirloom carrots if available! But don’t worry, this dish tastes just as great with regular orange carrots as well.
Jazzing up your vegetable sides usually doesn’t add much (if any) time to your meal prep and yet makes eating veggies SO much easier and more enjoyable. Filling your plate with tasty and healthy vegetable dishes means less room on the plate for the bad stuff. Don’t let the vegetables be the last thing you want to eat on your plate; make them the star of the meal!
Total cook time: 35 minutes
Hands-on time: 10 minutes
Serves 4 as side dish
-5-7 carrots (heirloom if available)
-1 tbsp. extra virgin olive oil
-1 1/2 tsp. cumin
-1/2 tsp. nutmeg -salt and pepper to taste
-2 tbsp. plain Greek yogurt -1 tsp. honey
-Juice and zest of half lime
-Handful of chopped fresh parsley
1. Preheat oven to 400 degrees F
2. Peel carrots, trim tips and cut lengthwise if they are wide. Leave smaller carrots whole
3. Lay carrots on baking sheet, drizzle with olive oil and season with cumin and nutmeg. Add about 1/2 tsp of salt and freshly ground black pepper. Toss carrots to ensure they are all well coated
4. Bake carrots for about 25-30 minutes, or until tender, turning over once halfway through
5. In the meantime, combine Greek yogurt, honey and lime zest and juice. Taste and season with salt and more lime juice if desired
6. Plate carrots, garnish with fresh parsley and drizzle with yogurt sauce. Enjoy!