Honey Roasted Carrots with Kale Chips

Saturday, September 15, 2018

Autumn is approaching and everything around has become beautifully purple, orange and yellow... just like my baby carrots for lunch today. Did you know that even though carrots are considered as one of the most basic vegetables, they are served only in the top restaurants in Paris? Also, they are never boiled but rather roasted in the oven... this way you can preserve the delicious sweet juice and a slightly rubbery texture. 

 

I also need to say a few words about kale. Kale is the kind of the greens and one of the most nutrient-dense foods on the planet. It is loaded with antioxidants, vitamins, calcium, and magnesium. But let's be honest, how much raw kale can you eat? Everything changes when you roast kale - it becomes so light, airy and crispy... like the most delicate and delicious chips in the world (and they were not deep-fried in saturated fats). Have I intrigued you? You should give this a try now.   

 

Roasted Carrots Recipe

Cooking time: 30 minutes

Serves: 1 person

Ingredients:

16 small carrots or 5 normal size carrots

one big kale leaf

olive oil

1tsp honey

1tsp salt

pine nuts

1/2 garlic clove

1/3 avocado

1tsp lime

 

Here we go:

1. Preheat the oven (150C/338F/fan) and layout out the carrots and kale on the baking tray. If some of the carrots are too fat, you can chop them in half, so that they cook quicker. Kale should be cut in six to eight nice pieces. Add a bit of olive oil and put everything into the oven for 25 minutes. Do not put salt at this point, because salt will make the veggies lose their juice and we do not want that. 

 

2. While the carrots and kale are cooking, let's make the sauce. Mix together two tbsp of olive oil, garlic, a few pine nuts (I put one or two tsp), honey and 1/2 tsp of salt. Separately, chop avocado into very small pieces and drizzle with a little bit of lime and salt. 

 

3. When the carrots are ready, they will become very soft and aromatic. You should serve them very hot right from the oven with a bit of sauce and some extra pine nuts. Kale shrinks a lot in the oven and becomes so crispy and airy. I definitely prefer kale from the oven rather than raw. Add the avocado on top and enjoy.  

 

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