Roasted Rainbow Carrots with Whipped Goat Cheese

FOOD AS MEDICINE

We’ve been getting a ton of carrots in our CSA recently and while they are a great kid-friendly crunchy snack, addition to bone broth or side, the same old carrots can get a little boring. Pairing them with a creamy sauce and fresh herbs helps to elevate rainbow carrots into a warm salad that is flavor-packed and anything but boring! The health benefits of carrots are numerous, but they are best known for their antioxidant qualities. Beta-carotene is the compound found in orange-yellow fleshed produce that has a wide-range of disease-fighting qualities. Other varieties of carrots, like cosmic carrots and rainbow carrots, have plant pigment-based compounds in addition to carotenoids. Aside from the carotenoids, carrots have a compound called polyacetylenes, which have proven anti-cancer qualities. They are also a great source of vitamins A, K and C. As a root vegetable, they’re rich in minerals and microbes. When purchasing root vegetables, make sure the greens are still attached because this means they’re more fresh! Remove the greens upon bringing them home to maintain the firmness of your carrots and don’t forget to keep your carrot tops to use in bone broth.

INGREDIENTS

2 large bunches rainbow carrots, tops removed and sliced in half vertically

1 Tbsp avocado oil

Sea salt + black pepper

4 oz goat cheese

2 Tbsp Greek Yogurt

1 clove garlic

2 Tbsp each fresh dill, parsley and chives, chopped and divided

1/4 cup hazelnuts

DIRECTIONS

Preheat the oven to 425 degrees. Place the carrots on a sheet pan and coat with the avocado oil and a generous pinch of sea salt and black pepper. Roast for 25-30 minutes, until cooked through and beginning to brown. In the meantime, place the goat cheese in a food processor fitted with the ‘S’ blade. Add the Greek yogurt, garlic and half of the fresh herbs, reserving the rest for garnish. Pulse in the food processor until whipped together. During the last 10 minutes of roasting the carrots, place the hazelnuts on a baking sheet and roast until fragrant, about 7-10 minutes. To serve, spread the goat cheese mixture on the bottom of a plate or bowl and top with the carrots, fresh herbs and toasted hazelnuts. Season to taste with additional salt and pepper if needed.