Via Carota Roasted Carrots + A Spring Brunch Table
Today, I am joining Mary Ann and Cindy to share ideas for spring around the house. I thought I would share a recipe we made after enjoying it many times at one of our favorite restaurants, Via Carota. This dish is good anytime of year, but a spring brunch seemed perfect!
It’s a simple dish, but the preparation is what makes it unique. The flavors are out of this world! It’s served on yogurt and sprinkled with lots of fresh herbs. I decided this is what I would use as the “flowers” on the table.
What you will need to make this recipe:
- Carrots
- Lemon
- Olive oil
- Safflower oil
- Garlic
- Red chili flakes
- Oregano
- Cumin seeds
- Fresh herbs
- Sugar
- Pistachios
- Full-fat Greek yogurt
How to make it:
TKTKTKTK
Serve on a simple platter
I think food looks best on white. We use these Apilco platters from Williams Sonoma. We have them in three sizes and use them year-round.
Setting the table for a spring brunch
I used everything that I already had on hand. A tablecloth from Terrain from fall, but now it just makes me think it’s an earthy green that’s perfect any time of year. You can see our outdoor fall tablescape here.
I used French glassware, linen napkins from last Easter, wood chargers for a relaxed feel, and some pretty ceramic plates. You can see our table from last Easter here.
Birch twig wreaths and violas
For a little something extra, I made simple foraged birch branch wreaths for a little viola in an egg shell. You can see how I made them in this Instagram reel.
You may also like these posts on spring around the house:
6 Simple Ways to Refresh Your Home for Spring
A Simple Spring Centerpiece for the Table
Let’s see what Cindy in California and Mary Ann in Florida are sharing for spring!
Via Carota Roasted Carrots With Cumin, Toasted Pistachios, and Yogurt
This delicious recipe pairs tender, roasted carrots with creamy yogurt and is finished with toasted cumin seeds and a sprinkle of crunchy pistachios.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Dinner, Lunch
- Method: Steaming and roasting
- Cuisine: Italian
Ingredients
For the Salmoriglio sauce:
- 2 generous tablespoons fresh lemon juice (juice from about 1 medium lemon)
- 2 garlic cloves, finely grated
- 1/2 teaspoon of salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- Scant 1 tablespoon water
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons neutral oil such as canola or safflower
For the roasted carrots:
- 2 cups water
- 1 tablespoon granulated sugar
- 1 pound carrots, peeled
- 3/4 teaspoon toasted cumin seeds and coarsely ground
- 1/3 cup Salmoriglio sauce (or to taste)
- 1/4 cup toasted pistachios
- 3/4 cup full-fat Greek yogurt (usually 5%)
- A few sprigs of parsley, chopped
Instructions
For the Salmmoriglio sauce:
- In a small bowl, add the lemon juice, red pepper flakes, oregano, garlic, and water.
- While whisking, slowly pour in the oils. Continue whisking until the ingredients are fully combined.
- You’ll need to whisk this again, just before using. The lemon and garlic will settle at the bottom.
For roasting the carrots:
- Preheat the oven to 450 degrees.
- In a small frying pan, toast the cumin seeds. Add them to a pestle and mortar and grind them into a coarse powder.
- In the same small frying pan, add the pistachios and toast until lightly browned. Transfer to a cutting board and roughly chop the nuts.
- Add the sugar to 2 cups of water and stir until the sugar dissolves.
- In a large Dutch oven or baking dish, add the sugar water, layer in the carrots, and cover the pan tightly with aluminum foil.
- Place the pan in the oven and let the carrots steam for about 30 minutes or until tender when pierced with a fork.
- Use a slotted spoon to carefully remove the carrots from the pan and place them on a baking sheet. Sprinkle the carrots with salt, drizzle some olive oil over the carrots, and brush to completely coat.
- Return the carrots to the oven and roast for about 20 minutes until they begin to brown.
- Spoon the yogurt onto your serving platter and spread it over the bottom. Sprinkle about 1/2 of the ground cumin over the yogurt.
- Layer the hot carrots onto the serving platter with the yogurt, top with the Salmoriglio sauce, the rest of the cumin powder, the pistachios, and the chopped parsley.
- You can serve them warm or at room temperature.
Notes
Be careful not to break the carrots when transferring them from the Dutch oven onto the baking sheet. They are tender enough that they can break when transferring.
I didn’t use all the Salmoriglio sauce on my carrots. So I marinated some chicken with the leftover sauce, roasted it, and it was delicious.
Annie!
This is one of the most charming spring tablescapes I have ever seen and those carrots sound delicious!
My mouth is watering for those carrots!! Lovely table…wish I was sitting there with you.