Meatless Monday: Roasted Carrots with “Rub with Love” Veggie Rub!
A few teams in our company are going COMPLETELY vegetarian (last we checked, there’s a $240 pot for the winner!). So in the spirit of these actions, we’re going to try and post a MEATLESS MONDAY recipe EVERY FRIDAY so you have time during the weekend to gather ingredients and maybe get inspired by your local Farmers’ Market or grocery store!
We’re using the ubiquitous carrot in our recipe this afternoon with Tom’s newest Rub, the Veggie Rub!
LEFT: First, we peel the carrots and then cut the carrots in an even shape. RIGHT: Here, we used an oblique cut – our fellow Macy’s Culinary Council Chef Ming Tsai has a video on how to do it!
LEFT: For two carrots, we tossed in 1 tablespoon of olive oil and two pinches of Veggie Rub (about 1 tablespoon each pinch) until well incorporated. RIGHT: Place carrots on a baking sheet prepare to roast!
LEFT: Roast carrots in a 375 degree oven and cook until… RIGHT: Golden brown and fork tender!
You can easily cool these down and serve on greens or a nice grain salad. This week , we made a warm lentil vinaigrette (lentils warmed in olive oil and a squeeze of lemon juice), added some creamy goat cheese and finely chopped some Thai basil for brightness.
Please let us know if you plan to participate in making your Monday meatless – we can help! 
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December 28th, 2012 at 6:40 pm
Plan to participate in the new year and will be awaiting each recipe!
December 28th, 2012 at 7:30 pm
For Thanksgiving as side dish, I made roasted carrots tossed in a Sicilian onion currant pine nut relish from Nancy Silverton’s book Mozza. Delicious! If served with a hunk of cheese and a good bread could have been a meal.