- 10 carrots, washed
- Olive oil
- Salt + pepper
- 1-2 tablespoon honey for drizzling
- 2 tablespoons hazelnuts toasted and roughly chopped
- 1/4 cup parsley roughly chopped, plus more for garnish
- 1 clove of garlic, smashed + minced
- 1/3 heaping cup greek yogurt
- 1/4 teaspoon sumac or smoked paprika
(if you want more heat, add more to taste)
Food
Eyeswoon Kitchen:
Roasted Carrots with spiced yogurt
Photography & Styling at Athena Calderone
Last week I found myself in a food rut… And I was beginning to feel like a bit of a fraud. With more and more responsibilities—meetings, partnerships, events, dinners, and long days in the office at my computer—I felt as though I was not cooking enough! Experimenting, getting creative and losing myself in the kitchen is the very thing that gives me purpose and brought me to Eye Swoon, and ultimately, to myself. Gone are the unstructured days perusing the internet, discovering new ideas, inspiring blogs, tastemakers and swoony recipes that incite a culinary journey. Or those unexpected days, wandering through the farmers market so inspired to explore the possibilities of local produce I’d never tried before.
It’s all a balance right? Or a check and balance I should say. Just like we tell ourselves that there isn’t time to workout, or to meditate, or to catch up with our friends and family, or for a date night with your mate, I felt like I was unknowingly telling myself I didn’t have time to cook! Shame on me! How did I let this happen?! I was hating myself for it. So like all those other things I mentioned that so often fall by the wayside in the name of being busy, the ONLY way to find time is to just do it. Set a schedule—make an appointment with yourself and stick to it. Commit to doing the things that make you sane, make you happy, make you feel alive.
And so rather than excuse after excuse and feeling pangs of guilt, I added 2 mornings a week at the green market in my calendar. Last Thursday, rather than sitting at my desk either eating an apple for lunch or a taco from the Dumbo food truck, or let’s be honest, nothing at all, I made a date with myself to cook. I went home and pulled out the freshly plucked carrots from the fridge drawer and got to roasting. Sounds simple right? Somehow I lost sight of just how simple (and rewarding) cooking can be. I was home for exactly one hour before rushing back out the door, yet I managed to cook the carrots, photograph them and enjoy the swooniest, healthiest lunch while feeling quite invigorated in the kitchen in the middle of my busy day.
NO MORE EXCUSES!!
Roasted Carrots with spiced yogurt
Eyeswoon KitchenIngredients
The Prep
- Preheat the oven to 350°F.
- Remove the tops of the carrots, place them onto a sheet pan, and drizzle with some olive oil. Toss the carrots to coat, and season with salt, pepper + a drizzle op honey.
- Place into the oven for 30 minutes, then flip the carrots over and return to the oven for 10-15 minutes until slightly wrinkled with darkened edges.
- Meanwhile toast the hazelnut in a small, dry frying pan until they are golden brown: this will only take a few minutes. Immediately plan in a kitchen towel and rub together to allow the skins to peel away. Roughly chop.
- In a bowl, stir together the parsley, garlic, yogurt, and spice.
- Place the roasted carrots onto a serving dish and layer on the yogurt dressing.
- To finish, sprinkle the hazelnuts and chopped parsley and a touch more sumac.
