The spring farmers markets are brimming with beautiful fruits & vegetables. With this bounty in my fridge, I created Roasted Carrots with Blood Oranges & Yogurt, a simply healthy little jewel.
SPRING FARMER’S MARKET
I can’t resist. I buy all the beautiful fruits and vegetables I see, giving some to friends and sharing my kitchen creations with neighbors. Food and the act of sharing has been a hallmark in the Bijouxs Kitchen Studio.
These beautiful organic carrots caught my eye at the local market and having a counter full of blood oranges from a neighbor, the two seemed destined to go hand and hand – beautiful orange of the carrots and the rich red of the flesh of the blood oranges.
BEAUTIFUL FOOD BY DESIGN
This recipe illustrates one of the core tenets of Bijouxs Little Jewels from the Kitchen, Beautiful Food By Design. Having worked most of my life in the creative world, the editor at Pasadena Magazine gave me this perfect tag line for my blog, fitting for my love of home cooking & design.
My background with food spans 30 years and my time in design is a good chunk of those years. Working in retail design and graphics, I have been given the ability to build my own brand, complete with a series of cookbooks, both in digital and in print. That said, I am alone at the reigns here and do every aspect of the blog and cookbooks alone (except for great tech support on the website through a friend I met early in the blog days). Thank goodness.
So, most everyone knows by now that roasting vegetables brings out their sweetness, and carrots are one my favorites to roast. For this roast, I mixed a bit of melted garlic ghee (clarified butter) blended with a touch of miso paste to coat the carrots, then roasted them along with the blood orange slices. Roasting the blood oranges brings out even more of their divine sweetness. If you don’t wish to use the ghee, olive oil works nicely.
BLOOD ORANGE YOGURT
The slightly sweet-tart yogurt base for the carrots is made from yogurt (coconut or plain regular dairy) with a squeeze of the juice from the roasted blood oranges and a bit more of monk fruit sweetener as desired. I used coconut yogurt, which kept the dish dairy-free and created a light shear yogurt for the sauce base.The salty sweet of the carrots is balanced by the slightly tart and yogurt base.
Best of all, this recipe is so simple and easy to prepare. Use any orange or tangerine on hand, along with those carrots waiting in the veggie drawer.