Friday, May 25, 2012
Years ago, I’ve tried some honey roasted carrots at a restaurant. I believe it was from a buffet restaurant when my Hubby and I visited Las Vegas. Those honey roasted carrots were amazing. Perfectly sweet and got a hint of the caramelized aroma from the honey along with the freshness from the carrot. They were tender and succulent. I’m surprised that those carrots didn’t help on my cognitive wellness for better memories!
Anyhow, I’m just glad that I was able to recreate those honey roasted carrots right at home. Maybe that was the reason why I forgot which restaurant I first had them. Because nowadays, I can enjoy them at home any time I want without the long drive to L.V. Of course, I still enjoy a trip to L.V. every once in a while, but not just for the purpose of consuming carrots.
The Honey Roasted Carrots are perfect as is if you serve them as a side dish. But since I was roasting them for lunch, I included other root vegetables such as parsnips and radishes. The salad was dressed in Meyer Lemon and Herb Vinaigrette, so refreshing!
Now that we’re done talking about the salad, it’s time for a confession. I used to dislike radishes. I guess it’s the strong peppery aroma that I dislike the most. It’s only recently that I started to appreciate them, especially so when I serve them in salad. Now, I adore radishes. Ironically, it’s also that peppery aroma and flavor that makes me fall in love with the radish. I can’t resist their lovely crunchy and crispy texture either. I guess our palates and taste do change as we grow. Boy, that makes me feel old. Let’s just say, my palates gets more sophisticated as time goes by, like a bottle of fine wine. Okay, that sounds more elegant, but I still feel O.L.D.! Nevermind.
Is there a vegetable, or any type of food that you dislike at first but love them now? I have quite a long list. What are some of yours, if any? I would love to know.
By the way, this salad is perfect if you serve them in individual glasses for gatherings as a healthy appetizer or side dish (such as your upcoming Memorial Day Grilling). All you need to do is to chop the root vegetables in smaller pieces to fit into the serving glasses. For a pretty presentation, simply layer each ingredients on top of each other and drizzle the vinaigrette on top. But for me, the big bowl such as the one in the picture below is more of my type... for a substantial lunch. Wish you all a Happy Memorial Weekend. Happy roasting and grilling!
Honey Roasted Carrot Salad: (Printable Recipe)Serves: 4 (as entrée)
1 pound carrot, washed and peeled
1 pound parsnip, peeled and cut into 1x2-inch logs
1/4 cup extra virgin olive oil, divided
3 to 4 teaspoons honey, divided
3 to 4 radishes, thinly slices
a handful of micro greens
1 Meyer lemon, zest and juiced (use regular lemon if you can’t find one)
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves, chopped
freshly ground pepper
Preheat oven to 400 degree F.
Line a baking sheet with a piece of foil, shinny side down (for easy clean up later on). Place carrots and parsnips on the baking sheet and drizzle about a tablespoon of olive oil, 2 teaspoon of honey and sprinkle with salt and pepper, to taste. Gently toss to coat all vegetables. Roast for 15 to 18 minutes, stirring once in the middle of roasting with a heat proof spatula. When the carrots and parsnips are slightly golden brown and the honey caramelized around the edges, remove from the oven and let cool slightly.
To prepare the Meyer lemon and herb vinaigrette:
In a small bowl, stir together the zest and juice of a Meyer lemon, 1 to 2 teaspoon of honey (depending how sweet you like), mustard, thyme, and oregano. While whisking, slowly drizzle the remaining 3 tablespoon of olive oil into the mixture.
When ready to serve divide vegetables into serving plate/bowl, drizzle just enjoy vinaigrette to moisten the salad. Serve with extra dressing on the side.