I often find myself in a food rut. I know my pictures on Instagram might imply otherwise but for me it often comes back to a desire for variety and creativity with food. Even though I’ve been at this whole foods/primal approach to eating for almost a year now sometimes when you eat primarily vegetables, meats, fats, and some dairy its easy to feel… well… a bit creatively challenged at times.
That is until I come across a recipe like this. I have made this five times in less than two weeks and it was also one of the first vegetable dishes I made upon coming back from vacation. Sounds oddly similar to the carrot coconut soup recipe I recently posted about. And no… I had no intention of posting another carrot recipe… it just kind of happened that way.
Normally we see carrots paired with cumin, honey, and orange. But I love that this recipes switches things around and uses a different set of common vinaigrette ingredients that tap into the flavor affinity of carrots. It works and makes me happy.
I think it is worth noting that the original recipe calls for a small bit of brown sugar in the vinaigrette but I chose to omit it in my adaptation. The recipe is every bit as wonderful without it. But I will say, I have also made it substituting in a bit of maple syrup and it is pretty awesome too. You end up with two different flavor profiles. Your choice. Or you can head down the experimental route (as I often go) and substitute things in. Whole grain mustard is next on the list to try.
And the result… tender, lightly caramelized, eye-catching, lemony carrots with a punch of mint. The perfect vegetable dish to accompany a quick weeknight dinner or the spotlight dish for a weekend gathering.
Roasted Carrots with Lemon Mint Vinaigrette
Adapted from: White On Rice Couple
- 1 lb carrots, scrubbed and quartered length wise
- 1 tbsp coconut oil, melted
- kosher salt
- 3 tbsp extra virgin olive oil
- zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1/4 tsp kosher or sea salt
- 1/4 cup fresh mint, finely chopped
- 1-2 tsp maple syrup (optional)
Preheat oven 400 degrees and line a baking sheet with parchment. Clean and quarter the carrots length wise (if your carrots are skinny, don’t bother quartering) and place on baking sheet. Drizzle coconut oil over carrots and sprinkle with kosher salt. Toss to evenly distribute the oil and salt. Bake 20 – 25 minutes till knife tender (thickness of the carrots will increase or decrease cooking time.)
Combine the vinaigrette ingredients together in a small mason jar (small bowl and a whisk works as well) and shake well.
When the carrots are done, drizzle the vinaigrette on top of the carrots and toss gently with tongs. Serve warm.
Makes: 2 generous servings or 4 accompanied with other dishes