Sentences with phrase «of roasted carrots»

I really like the idea of roasting the carrots.

This salad rocks from the contrast between the soft texture and caramelized sweetness of the roasted carrots and their raw and crunchy counterparts.

I loved the smoky flavors of roasted carrots and broccoli.

I made so many of these roasted carrots all Autumn and they were such a hit.

Wow, interesting — I wouldn't have ever thought of roasted carrots and avocado but now I'm drooling over it!

A super easy and quick vegan soup made with the perfect combination of roasted carrot, potato and zucchini!

Until then, bring one that pan of roasted carrots!

I would never have thought of putting crispy kale bits on top of roasted carrots.

I'm a big fan of roasting carrots, I think it really brings out their flavor.

I loved the idea of roasting the carrots and garlic first before making the soup.

For now, here's an amazing side dish of roasted carrots inspired by Home Cooking with Jean - Georges.

Morocco advises to use a blend of roasted carrots, mushrooms, onions, shallots, and maybe some beets or cauliflower.

Serve the corned beef, cabbage and potatoes with the sauce, sour cream and a side of roasted carrots.

The sweetness of roasted carrots balances out the tartness and spiciness of the broth.

Mr B and I both loved the combination of flavors in this salad: the sweet richness of the roasted carrots and beets, the peppery earthiness of the green lentils, the clean freshness of the snap peas and watercress — all brought together by the tart creaminess of a lemony yogurt dressing.

So, prepare yourself for fall and fill up on this delicious, healthy meal of Roasted Carrots & Creamy Quinoa!

Combine the rest of the roasted carrots (cut in half), sweet potatoes, cashewmilk, garlic, ginger, and lime juice in a high speed blender.

And yes David did stick two random pieces of roasted carrot on his... verdict?

A bunch of roasted carrots.

Since produce is currently a little slim at the greenmarket, this grain salad is full of roasted carrots, herbs, crispy chickpeas, crunchy cucumbers, and finished with a dijon sherry vinaigrette.

I've been wanting to make a roasted carrot dip for a while now because I love the idea of roasted carrots blended with a bunch of spices to make me feel like the bag of chips I'm eating is healthy.

The hint of spiciness from the pesto lends itself nicely to the overall flavor of the roasted carrots.

For instance, while I was sojourning in New Orleans, the local supermarket carried a variety of spices, which gave an otherwise drab dish of roasted carrots and Brussels sprouts some flair.

I can taste the sweetness of the roasted carrots, the tart of the apple, that smoothness of the mango.

I love the idea of roasted carrots and tahini together!