Roasted Carrots & Rice with Zingy Turmeric Broth
Ingredients
The vegetables
-
2
medium
carrots, chopped
-
2
teaspoons
fresh thyme, minced
-
1
small
shallot, minced
-
1
small
clove garlic, minced
-
1
inch piece
ginger, peeled and minced
The broth
-
1
teaspoon
ground turmeric
-
1
cup
water
-
2
teaspoons
lemon juice
The garnish
-
1
cup
cooked brown rice
-
to taste
sea salt and ground black pepper
-
to taste
sprouts/shoots/small greens
-
to taste
sesame seeds
The oil
-
2
teaspoons
olive oil, divided
Instructions
- Preheat the oven to 400°F and line a small baking sheet with parchment.
- Toss the carrots with 1 teaspoon of thyme, 1 teaspoon of olive oil, salt, and pepper, then roast for about 20 minutes until browned and soft.
- In a small saucepan, heat the remaining olive oil over medium-low heat and sauté the shallots until translucent.
- Add the garlic, ginger, and remaining thyme, and sauté until fragrant.
- Stir in the turmeric and cook for about 2 minutes until paste-like.
- Slowly add the water, bring to a boil, and simmer for about 10 minutes.
- Add lemon juice and season with salt and pepper.
- In a bowl, combine the roasted carrots and cooked rice, then ladle the broth on top.
- Garnish with sprouts and sesame seeds if desired.
Nutrition Facts (estimated)
Servings
1
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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