cumin garlic roasted carrots

Cumin-Garlic Roasted Carrots

Ahhhhh, it’s almost the big spring holidays! Whether you celebrate Easter, Passover, or just the long-awaited arrival of spring, it’s time to bring some colors and fresh flavors back into our lives!

cumin garlic roasted carrots

I recently posted a new recipe over at Yoga By Candace for Cumin-Garlic Roasted Carrots – be sure to click this link to get to the full recipe! Between the smoky sweetness of the carrots, the warm deep spiciness of the cumin, and the brightness of the lemon, this makes a wonderful side. It also saves well if you are meal prepping for the week; goodness knows I ate these carrots about three times last week alone. Ha! ‘Tis the season to eat like a bunny, after all. Hop to it!

cumin garlic roasted carrots

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Roasted Watermelon Radishes

Roasted Watermelon Radishes

‘Tis the season for an annual tradition with my friend Emilie: Once a winter, we get together and cook; namely, we cook cheese grits. This is one of my all-time favorite foods, so creamy and comforting. We usually make a recipe that involves baking it in the oven with roughly 16 ounces (no exaggeration) of various cheeses…plus, we obviously nibble here and there. Would it be the first time I’ve consumed a pound of cheese in a day? Definitely not. Am I proud that I’ve consumed a pound of cheese in a day in the past? OH. YES. YES I AM. However, this time, I suggested me make the tried and true Alton Brown version, with only 4 measly ounces of cheese, but two cups of milk, so I still got my dairy fix. (Ha!)

Emilie, helping prep Brussels Sprouts, the radishes, and some kohlrabi.

Lucky for me, when she came up to my apartment, she also had plenty of vegetables to share, from Brussels sprouts to a kohlrabi roughly the size of my head. She also had three watermelon (or rainbow) radishes with her. These babies seemingly graced each and every Instagram salad photo I came across last summer, their insides truly mirroring a sweet summer watermelon. However, we queried what we wanted to do with them, as we had no salads to top. Hey, roasting is always a good “go to” option, eh?

Roasted Watermelon Radishes

I wasn’t sure what flavor to expect, but I was pleased with its mellowed-down flavor combined with some excellent caramelization from where the pieces had laid (<—proper usage? I hope so!) on the roasting pan. We dressed them quite simply: olive oil and Himalayan pink salt. BOOM. A few of these pieces are surprisingly filling, too. I had many the day we made them and manage to have enough to complement my lunch at work the yesterday and today!

Roasted Watermelon Radishes

The hue of the radishes got me amped! Goodbye dreary winter! Let’s bring on spring, y’all. Can’t wait to grab more at my local farmers’ market soon!

Roasted Watermelon Radishes

Roasted Watermelon Radishes
(Makes 18 pieces)

Ingredients:

– 3 watermelon radishes
– 2 tablespoons olive oil
– 1 teaspoon salt, plus more to taste (I used Himalayan pink salt)

Directions:

1.) Preheat oven to 375°F.

2.) Scrub radishes, cut off ends, and cut into sections; I yielded 6 pieces from each radish.

3.) Place radish pieces onto a large rimmed baking sheet. Drizzle with olive oil, sprinkle with one teaspoon salt, and toss thoroughly. Spread evenly across the baking sheet.

4.) Roast for 45 – 50 minutes. Check radishes at the 30 minute mark to insure proper roasting; radishes should be tender and caramelized at the bottom by the time they are finished cooking, but not overly browned or burned. Remove from oven and sprinkle with more salt to taste. Eat immediately; these do store well in the fridge for 2 – 3 days post-roasting.

roasted broccoli sweet potato cinnamon chickpea bowl

Roasted Broccoli, Sweet Potato, & Cinnamon Chickpea Bowl

The creation of this recipe was a total accident that worked out so well! I’m giving myself so many congratulatory self-high fives for it. No shame, no shame.

In these cooler months, I roast vegetables en masse and save them in my fridge all week for mix – and – match meals. (I straight up feel like Shut The Kale Up when I’m roasting three baking pans worth of veggies; do you love her Instagram stories as much as I do?)  Over the past few years, I’ve mentally stored so many recipes from Bon Appétit, Epicurious, Food Network, The Kitchn, et al, that I have no idea of their origins at this point. I just know I love doing X, Y, and Z.

roasted broccoli sweet potato cinnamon chickpea bowl

One evening, I was rather upset; I had leftover baked chicken breast a friend gave to me, and I was excited to use the rest of that chicken for a couple day’s worth of lunches. I brought that chicken to work with me, had a little for lunch (supplemented with a sub-par salad from my office’s cafeteria), but left the rest of it at work in my haste to get out as fast as I could at 5 p.m. Shoot! I really had no desire to go to the grocery store to buy more chicken, so I looked through my vegetable bin to see what I could work with. I knew I could do better than just cooking up pasta and Rao’s marinara for roughly the 694,132nd time.

roasted broccoli sweet potato cinnamon chickpea bowl

I ran through the annals of roasted vegetable recipes within my brain. “Okay”, I thought, “I could roast my broccoli, add some red vinegar-soaked shallots to them after they’ve finished…hmmmm, I’ve got two cups worth of diced sweet potatoes that I never did anything with last week…wait, didn’t I see someone toss their chickpeas with cinnamon and cumin on Instagram recently?”

roasted broccoli sweet potato cinnamon chickpea bowl

What I love about this recipe is the complexity of flavors throughout. I often prep lunches that contain an overall similar flavor; if I make chicken with rice and roasted vegetables, I will usually douse it all in olive oil and garlic powder. I find it delicious, as I am an ardent garlic lover, but after eating that same meal for two or three consecutive days, my taste buds become dulled. This meal is different. The broccoli with its vinaigrette showcases a bright acidity, the sweet potatoes add a complementary sweetness, and the cinnamon-roasted chickpeas add a warm earthiness. Each bite is a little different. You will not get bored with this meal if you make it in a large batch to eat for a multiple lunches.

roasted broccoli sweet potato cinnamon chickpea bowl

If you eat it once or many times during the week, it’s an incredibly comforting and nourishing meal that you’ll want to make again and again.

Roasted Broccoli, Sweet Potato, & Cinnamon Chickpea Bowl
(Serves One)

Ingredients:

– 1/2 large sweet potato or yam, scrubbed and diced
– 7 ounces of chickpeas, drained and rinsed
– 1 cup broccoli florets
– 2 tablespoons coconut oil, melted
– 1 tablespoon olive oil
– 1 teaspoon ground cinnamon
– A generous dash of cumin
– 1/2 shallot, sliced
– 1/4 cup red wine vinegar
– Salt, to taste
– 1 cup grain of choice, cooked (e.g.: rice, quinoa, et al)

Before We Get Started…

– Double, triple, et al all ingredient amounts if you are meal-prepping for the week. i.e.: 14 ounces of chicken peas, 2 cups broccoli florets, and a whole sweet potato should be prepped if making two servings of this recipe. Conversely, since it’s just easier to roast everything at once than to save half a sweet potato and half a can of chickpeas, feel free to roast larger amounts and save the leftovers for additional meals.

– Two baking sheets are recommended for this recipe.

Directions:

1.) Preheat oven to 400 °F.

2.) In a small bowl, combine shallots and red wine vinegar to create a simple vinaigrette. Set aside and let sit until vegetables are finished roasting.

3.) Add diced sweet potato to a large bowl. Toss with one tablespoon of melted coconut oil. Set aside.

4.) Add chickpeas, cinnamon, cumin, and one tablespoon of melted coconut oil to another large bowl. Toss until chickpeas are thoroughly coated. Set aside.

5.) Toss broccoli florets with olive oil in a large bowl. Sprinkle with salt to taste.

6.) Add all ingredients to baking sheets; I will usually add sweet potatoes to one baking sheet and allow the broccoli and chickpeas to share their own baking sheet. Place in oven and roast for 20 – 30 minutes; as all ovens roast differently, check your vegetables after 20 minutes. The sweet potatoes should be slightly crisp, the chickpeas should be crunchy (or close to crunchy), and the broccoli should be browned by not burned.

7.) Add grain of choice, chickpeas, and sweet potatoes to a large serving bowl. Toss broccoli with vinaigrette and add to bowl.

8.) DEVOUR! Feel the power!