Roasted Carrots with Mint Lemon Dressing

Last week we had a heat wave that lasted five days of hot, dry, Santa-Ana windy weather above 95 degrees. We were dying over here, so to make it bearable we ate lots of blackberry mojito pops. That’s how to cool down and freshen spirits in style! But mojito pops wasn’t all that we nourished on, especially when Spring vegetables are plentiful and perfect. We’re always trying to find balance and variety in our diet. If we indulge in cocktails, we make sure to add some carrots for health.

Tender spring vegetables are such a welcome treat to the table. It’s when vegetables are their sweetest and wonderful when eaten raw. But sometimes we overload on a batch of a single vegetable that sometimes we have to get creative to recycle some of the overload of produce sitting in the fridge. Consider carrots one of them. It’s hard to not pass up a gorgeous and perfectly crisp bunch of carrots at the market. Just looking at them in their fresh, green-topped, glory makes us feel a bunch of hungry bunnies.

For a quick vegetable side dish we roasted some carrots and added a variation of one of our favorite lemon parsley dressings, but this time with mint. Spring and mint pair so well together, so it made sense all around to serve these delicious roasted carrots with our easy mint lemon dressing.

We love this dish and it’s going to be a great side salad to our wood-fired oven menu. Yes, finally! After seven years of planning and researching, we’re finally building a traditional wood-fired oven! Friends, please excuse us, we’re geeking out over here. You all have no idea how long it’s taken us to plan this epic project. It’s not just any wood-fired oven, it’s a traditional one that’s brick laid in France. It’s going to be a part of our new outdoor wood-fired oven kitchen where we’ll attempt to make (and not burn- just char a bit ;)) wood-fired breads, pastries and roasts. Pizza, of course is included!

We’ll be sharing up dates on our wood-fired oven progress. Fingers crossed it’ll come out straight and not crooked! In the meantime, hope you are enjoying Spring, glorious produce and this awesome roasted carrot recipe.

hugs,

diane and todd

Yield: Serves 2-4

Total Time: 30 min

Cooking times will vary depending on the thickness of your carrots.  If you decide to roast whole carrots that are thick, add additional cooking time. If you decide to slice your carrots, check them often to make sure they are not over-roasted. Please read post for additional recipe details and photos.

1 bunch carrots (about 1 pound), washed and ends trimmed1 Tablespoon olive oilKosher salt or sea salt to tastefresh cracked black pepper to taste3 Tablespoons olive oilZest 1 medium lemon2 Tablespoons fresh lemon juice2 teaspoons brown sugar1 teaspoon dijon mustard1/4 teaspoon Kosher or sea salt, or to taste1/4 cup chopped fresh mintPre-heat oven to 400 degrees F.Toss the carrots with olive oil and season with salt and pepper. Transfer carrots to a roasting pan or sheet pan and roast in the oven for about 20-25 minutes, or until carrots are tender.Add all the mint lemon dressing ingredients to a bowl and whisk together well.When carrots are tender, transfer them to a serving platter or bowl and toss with the mint lemon dressing.Serve warm or cold.

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Vietnamese Pickles Carrots & Daikon , My Family Recipe

Everyone knows that a family recipe is a special one, with special nuances and flavors unique to ones family history and story. I never feel as if one family recipe is ever “better” than another. Each one is different and wonderful on it’s own merits because of what it has meant to those who made it over generations. And for those who grew up eating favorite family recipes, the flavors and comfort these dishes bring are priceless.

My Vietnamese recipes are always rooted in family tradition, reflective of where I was born and the birthplace of my ancestors. My Grandparents hailed from the Northern Viet-nam and escaped the Communist regime to Central Vietnam during the war. My family stories that were passed down from my elders who had survived the wars. Accompanied with each memory was a recipe that was a window to the past, a reflection of their lives back before I was even born.

I always consider my Mom to be the queen of Vietnamese pickles. When mom gives a gift of love to those she cares for, I can almost guarantee that it would be in the form of pickles. And of course, all made from the heart.

Her delicate touch and emphasis on fresh crunch in each jar of her pickles was passed down from my Maternal Grandmother. If you were to taste the pickles, you would know it’s brined in my family tradition and regional flair.

The pickles I grew up with weren’t too sweet and more on the salty side. My father grew up in Northern Vietnam, where the foods were more subtle, less fiery and sweet than their Southern counterparts. When Dad would see Mom pickle huge jars of vegetables for her nail shop ladies (most of which grew up cooking in the sweet South), he was always remind her to “not to add too much sugar”!

Over the years I’ve modified my family recipe and found a balance that fit my eating lifestyle the most. I do love the salty brine of pickles, but am appreciating more of the slightly sweet balance in my pickles. This recipe is a reflection of both flavors.

I always grew up eating is Vietnamese pickled carrots and daikon radish and they’ve become a staple in my pantry. These pickles or (do chua) are most well known for making appearances in Vietnamese banh mi sandwiches. But I know them just as do chua and eat them with rice, noodles and spring rolls.

Chose your favorite dish and these wonderful Vietnamese carrots and daikon pickles will enhance any meal that needs that fresh, salty crunch. Thanks and lots of love to Mom, Grandma and preserved family recipes that make food and sharing so special. Are there any special family recipes or traditions you hold close?

enjoy!

diane

Yield: 1lb Pickles

Total Time: 30 min

Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special.

1/2 lb. carrots- julienned or cut into thin match-like strips1/2 lb. daikon radish, cut same as carrots4 cups water, slightly warm enough to dissolve the salt and sugar3 tablespoons sugar2 tablespoons salt4 tablespoons distilled or rice vinegarIn large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.

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