It appears that NYC has finally decided on a season. We’ve skipped spring all together and dove right into the 90-degree weather that accompanies summer. Don’t get me wrong—I’m glad that I can finally soak up some sun (I had started to think I’d developed a new superpower: the ability to blind someone with my white legs just by wearing shorts!)
When the hot weather hits in NYC it takes a minute to wrap your head around it. Think: a 15 block walk to the subway in the heat, only to descend two stories underground to wait in the sweltering station for the next train! (It gets so hot down there, I welcome the stale breeze the subway gives you when it passes!) Not to mention, it’s pointless wearing makeup or even attempting to do your hair!
Regardless…
Summer is here.
How am I ringing in the change in seasons? (Besides walking around with runny mascara and frizzy hair?)…
Well, I’m getting into summer veggies of course! Rainbow carrots to be exact! Okay so technically carrots are a late spring/early fall vegetable. But come on, aren’t you paying attention—the seasons are a little wacky up here right now! Plus, with their vibrant colors, I feel like they deserve a “summer label.”
I’ve had some people ask me where these purple, red, and yellow carrots come from. “Are they genetically modified?”
No. Actually the purple and yellow carrots were around waaay before the beloved orange ones you usually see hanging out in the grocery store. In fact, the orange ones you’re probably more familiar with are thought to have come from the earlier purples and yellows.
No matter the color, they are all yummy!
So, when I spotted some rainbow carrots at my grocery store this week, I knew I had to nab them!
I decided to roast my newly acquired carrots and toss them with a light yogurt dressing for guaranteed deliciousness!
Yields: 2 cups
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Ingredients:
6 rainbow carrots, peeled and sliced diagonally
1 tbsp olive oil
salt and pepper to taste
¼ tsp coriander
¼ tsp cumin
¾ cup greek yogurt
Juice of 1 lemon
1 tbsp fresh chopped parsley (opt.)
1. Preheat oven to 400.
2. Toss sliced carrots with olive oil, salt, and pepper.
3. Bake at 400 X ~25 minutes, flipping about half way through.
4. Combine coriander, cumin, yogurt, and lemon juice.
5. Top carrots with yogurt dressing.
6. Garnish with parsley.
Nutrition Facts:
Serving Size: ½ cup
Servings Per Recipe: 4
Calories: 97 Fat: 4g Sodium: 84mg Carbs: 11g Fiber: 3g Sugars: 6g Protein: 5g
