Moroccan Roasted Carrots & Meatless Monday

September 23, 2013

Hey Bellpeppers!

I just want to hop in quickly to the blogosphere and let y’all know that I am indeed alive and have not fallen out of the abyss of writing. Last week I moved to Encinitas, California and its sorta been nonstop from there.

As some of you already know, I’ve accepted a new position as a Food Justice Fellow through the Leichtag Foundation. I’ll be consulting the foundation on best practices for the development of the ranch as a community space, working at the Hunger Advocacy Network and doing some environmental education. But more on that later!

I wanted to share this really easy recipe for roasted carrots that my new roommate Arielle showed me. Since the cleanse (which I’ll be honest, I did not do a great job at), she’s been roasting veggies as her go to snack.

www.localbelle.com/roasted-carrots-meatless-monday

Me and Arielle already have a great relationship going ;)

I absolutely love the simplicity of it, especially when you just need something around as a healthy snack to divert you from chocolate/chips/take-out/[insert vice here]/etc. And since I’m all about promoting a vegetarian lifestyle, why not connect it to the Meatless Monday campaign.

This type of roasted veggie is really common in Israel as Israeli’s like to call it: “antipasti.” So here we go- a seriously simple, go-to healthy veggie snack. I hope you enjoy it!

www.localbelle.com/roasted-carrots-meatless-monday

Roasted Carrots Recipe

Per recommendation of my roommate, Arielle- combine the spices together and keep in a tupperware to use each time you roast some veggies. This spice mix would work well with parsnips, chickpeas, fried with onions or in a stew. For this batch of carrots use 1 tablespoon of the spice mix. 

  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chili powder
  • ½ tsp ground paprika
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger
  • ¼ tsp cayenne (optional – will add some heat)
  • 1 pinch ground cloves

 

  • 1 tablespoon olive oil
  • 7-8 large carrots

Preheat oven to 400 degrees Fahrenheit. Cut carrots lengthwise into quarters- or to your desired snacking shape. Line baking sheet with carrots, drizzle olive oil and sprinkle 1 tablespoon of the spice mixture over the carrots. Bake for 30-40 minutes until browned on the outside and soft inside. Turn over half way through. Let cool and store in the fridge for whenever you need a pick-me-up! xx-belle 

www.localbelle.com/roasted-carrots-meatless-monday