Living in the midwest for a good chunk of my life, I always looked forward to March- a time of transition into spring. The first day I could open the windows and let fresh air in felt like a treat and the promise of fresh produce towards the end of the month was enough for me to get excited. So, March for me is all about transitional meals- a little winter produce mixed with a little spring produce. This carrot toast is first up.
Roasting carrots in harissa is a great way to dress them up as the slight spice from the harissa compliments the sweetness of the carrots well. This toast is a prime example of what I eat for lunch days I’m not working on recipes: roasted vegetables, eggs, and some sort of carb. There are quite a few routes you could go with the roasted carrot and all are just as good as this toast. Read more and see the recipe.
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Harissa Roasted Carrot Toast
http://naturallyella.com/harissa-roasted-carrot-toast/
Via http://naturallyella.com
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