You guys! I’ve been away for so long, and I’m sorry about that. Things happened. And by things, I mean I got married!! The mister and I snuck off to Vegas for a weekend to elope. True to our weirdo style, we had Elvis marry us (pictures and details are here if you wanna see how much fun we had). But now that I’m officially back at it, I’m sharing a recipe that’s an adaptation of a dish from Colonie, one of my favorite restaurants in Brooklyn. The dish is perfect for the spring/Easter/Passover holiday because it features some of the best produce and herbs the season has to offer, namely roasted carrots, fresh mint and parsley. Plus, there’s cheese, so can you really go wrong? (The answer is no.)
The husband (omg, HUSBAND!) and I don’t really go ham Easter–yes, I had to–since we’ve never really been the religious types. We definitely get down on spring produce like nobody’s business, though. And we’re always looking for an excuse to feast. This time around, we’re trying to keep things on the healthy side since we basically ate/drank our weight in all things decadent while traveling. Vegas, am I right?
Just because this carrot dish is healthy doesn’t mean it’s boring. It’s packed with fresh flavor, and also tons of vitamins, which I’m sure we need after downing 4+ gin & tonics several days in a row. The fluffy ricotta and crunchy sunflower seeds create a delicious range of textures that keep you (aka me) coming back for more. Whether I’m shooting for healthy or not, I’ll be adding this one to my weeknight spring lineup.
I put this recipe together for JUS by Julie’s Happy & Healthy Body Plan.