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Roasted Carrots from Lulu's

Roasted Carrots from Lulu's
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Total Time:
20 minutes

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Roasted Carrots

6 ea. Peel & Blanch Carrots (until tender)

Saute Carrots in butter

Toss Roasted Carrots in Harissa sauce

Place 3 oz. of Greek yogurt on plate with 1 tbl. Spoon of Harissa sauce on top of yogurt, place carrots over top.

Garnish plate with toasted Chickpeas, Carrot Chips and chopped Mint.

Harissa Sauce
2 es Red Bell Peppers
1 Tbl. dry Harissa seasoning
1 tsp. Olive Oil
Pinch salt

Roast red peppers and place in a bowl and cover with plastic wrap and let steep for 20 min. Peel skin from the pepper and deseed.

Blend peppers, Harissa spice, Olive Oil.

Taste: and salt as needed. ( if you like it spicier add more Harissa seasoning).

.5 oz dried Chickpeas ( 1 oz. canned Garbanzo beans)
Pinch Salt

Rehydrate chickpeas in hot water until tender. Let cool overnight in a refrigerator.

Toss Chickpeas with light salt and place on a sheet pan. Slow roast in oven at 250 degrees until crunchy/crisp.

Carrot Chips
With a carrot/potato peeler; peel off several carrot ribbons and soak in water for 10 min.

Lay out ribbons onto a sheet pan and slow roast in oven at 250 degrees until dry and crispy.

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