Roasted Carrots w/ Rosemary Granola & Smoked Yogurt
I found these gorgeous heirloom carrots at the Farmer's Market (probably harvested and stored over the winter). They were $5. for a big bunch and I love a bargain.
I could have just roasted them along side my chicken, but why do that when I can be a madwoman and make other delicious things to go with them.
Don't want to ever be boring.
I am hooked on making stovetop granola these days. Ask any neighbor, it is always on my counter ready to snack on.
It takes 5 minutes to put together and lasts all week (unless you have a husband and kids).
Here, I made a savory granola, instead of breadcrumbs to top on salads and roasted vegetables!
A great alternative to croutons too.
Savory Rosemary Granola:
2 cups organic oats
3 tbsp maple syrup or honey
1/2 cup of chopped walnuts or almonds
handful of raisins (optional)
a sprig of rosemary
1 tbsp coconut oil
pinch of sea salt
pinch of cayenne pepper
pinch of cinnamon
pinch of cumin
Heat oats in a nonstick skillet for about 2 minutes until starting to toast and turn golden.
Add in coconut oil, rosemary and nuts (careful not to burn the nuts). Add in spices and cook about 2 more minutes. Throw in raisins, if using.
Add in syrup or honey and boil the mixture, it should become a bit sticky.
Flatten out on a parchment lined baking sheet and let cool. Store in glass jar until ready to use.
small container of Fage plain Greek yogurt mixed w/ 1 tbsp pimenton (Spanish smoked paprika).
Carrots with Honey Butter:
heirloom rainbow carrots, trimmed and cut into pieces
Toss the carrots w/ the kosher salt & olive oil. Roast in a 425F oven for 25 minutes, turning once time so all sides get browned.
Microwave 2 tbsp of butter w/ 1 tbsp of honey and immediately pour over the hot roasted carrots.
Spoon some of the smoked yogurt on a platter and plate with the carrots on top.
Sprinkle the savory granola over the platter.
Garnish w/ fresh rosemary.
Dare to be different. I have always been.
This was so delicious.