As temperatures slowly start to rise and the days get longer, trade your winter squash, root vegetables, citrus and kale for the tender greens, sweet peas, onions, strawberries and radishes that flourish during spring. These quick, simple vegetarian recipes provide tasty side dishes, appetizers or light main meals.
Sweet and Sour Carrots
- 6 large carrots
- 1 teaspoon olive oil
- 1 tablespoon honey
- 3 teaspoons white balsamic vinegar
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh dill or thyme
Preheat oven to 400 degrees F.
Peel the outer layer of the carrots with a vegetable peeler, and rinse off any dirt. Cut the green tops and the bottom point off of each carrot, then cut carrots into bite-sized chunks, about 1 1/2 inches thick. Place carrots on one layer on a nonstick baking sheet, and toss with olive oil, honey, vinegar, salt and pepper. Roast in oven for about 35 minutes, or until they're tender. Remove from oven, toss with chopped dill, and serve.
Serve with lightly fried chickpeas, toasted tempeh or grilled tofu. These carrots are also delicious tossed with cooked barley, farro, quinoa or other whole grains.