Buttery Roasted Cardamom Carrots with Feta and Pistachios

This post was sponsored by Brummel and Brown

 Hey you! Let me introduce you to my new favorite go to New Year salad. That really should be the alternative title of this post

To be honest, salads can often be, well, so boring. I mean, don’t get me wrong. I pretty much eat a salad every day of my existence. And I love them so much. But I find most renditions of a salad to be completely lacking in flavor and/or heartiness. Have you ever shown up to a restaurant and get a bowl of sad iceberg lettuce, two (why is it always two?!) cherry tomatoes, and maybe a sliver of red onion?

Those salads give salads a bad rap!

With every season, I like to create a salad that is anything but boring. Something that pushes the very definition of salad. And while winter can be lacking in the vegetation department, it does lend itself to cooking with some pretty hearty, delicious ingredients. I am talking sweet potatoes! Butternut squash! And carrots. And, y’all, I saw this rainbow carrots in Trader Joe’s and my poor little heart could not resist. Rainbow carrots are like a Lisa Frank-loving, 90s girl’s dream. It was meant to be!

It’s as if they know me too well. Oh wait. They do.

As the January season comes and the media forces us into this idea that health food has to be boring and tasteless, might I suggest you pivot your eyes and your tastebuds to what healthy can be with THIS salad! Not only is this salad great for a light lunch or as part of your dinner tonight, it can also be great for entertaining. And, I do not know about you guys, but it is these kinds of salads that my body legitimately CRAVES.

So, what do we have here? Well, first we have these buttery roasted rainbow carrots. I first coat the carrots in  Brummel and Brown organic buttery yogurt spread to pack a one two punch of flavor. I love how the spread makes this salad light without sacrificing on flavor. I also dust on a bit of cardamom to bring a little spice action to this plate.

You can’t have a good salad without a little spice action!

Once these bad boys come out of the oven, I let them cool to room temperature before coating them with every topping under the SUN! Here, we’re talking feta, toasted pistachios, bright herbs (I love cilantro and mint here), pomegranate seeds, and a little more Brummel and Brown yogurt spread. I could not leave off one of these toppings. It was like choosing between my children. And because all of the cool kids tell me fat is your friend nowadays, I am just embracing it.

Plus, what can’t be made better with cheese? Nothing, I tell you!

Yields 4

Buttery Roasted Cardamom Carrots with Feta and Pistachios

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

stuff

  • 2 pounds carrots, peeled and sliced lengthwise
  • 2 tablespoons plus 1 tablespoon Brummel and Brown Yogurt Spread, melted
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped mint or cilantro
  • 2-3 ounces feta, crumbled
  • 1/4 cup pistachios, chopped
  • Pomegranate seeds (optional but highly recommended)

meanderings

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Place the carrot on the sheet and tossed with melted Brummel and Brown Yogurt Spread. Sprinkle with cardamom, salt, and pepper. Roast for 15 minutes, then toss and roast for 15 minutes more, until golden and soft.

Remove baking sheet from oven. Transfer to a serving platter. Drizzle additional melted Brummel and Brown Yogurt Spread. Sprinkle with herbs, feta, pistachios, and pomegranate. EAT

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http://www.thecuttingvegblog.com/roasted-cardamom-carrots/

Eat the Rainbow!

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