I love roasted vegetables, but make them often enough and I do get bored. Do you also suffer from veggie boredom? This is the perfect solution: roasted carrots with a crispy herb-and-breadcrumb topping is a dressed-up version of ordinary roasted carrots, but still quick and easy. It’s like the ever-popular apple crisp, except veggie-based and savory. Vegetable crisps! It makes so much sense.
Feel free to mix and match different vegetables and herbs. Cilantro complements carrots really nicely, but if you don’t like cilantro, finely chopped rosemary would be great, and so would your everyday parsley.
Rosh Chodesh Elul is next week (help!), and I’m starting to think about what to cook for Rosh Hashana this year. I only said “think,” by the way. Nothing more than that. If you’re also thinking, or bookmarking, or even planning a bonafide menu, save a slot for this carrot crisp.
- One year ago: Upside-down apple cake (highly recommended)
- Two years ago: Inside-out grilled cheese with mushrooms
- Three years ago: Curried eggplant and chickpeas
Inspired by Kosher by Design Short on Time
Yield: Serves 4 as a side dish
- 4 medium carrots
- ½ cup tightly packed cilantro, chopped
- ¼ cup breadcrumbs
- 2 Tbsp olive oil, plus more to brush the dish and carrots
- 1 large garlic clove, crushed
- ¼ tsp salt
- Pinch black pepper
1. Position an oven rack in the upper third of your oven and preheat to 400 F/200 C. Brush olive oil on a baking tray lined with foil or a 9×13 baking dish.
2. Peel carrots and cut into sticks (regular old carrot sticks). Line them in a single layer with some amount of breathing room and brush with more oil. You don’t need to leave lots of space, just don’t fill in every last crevice. Roast the carrots for 20 minutes.
3. Meanwhile, in a small bowl, mix together cilantro, breadcrumbs, 2 Tbsp oil, garlic, salt, and pepper. When the 20 minutes are up (step 2), take the carrots out of the oven and sprinkle the breadcrumb mixture over them. Return the dish to the oven for another 30 minutes. The carrots should be wrinkled and starting to blacken, and the top should be very crisp. Serve it up!
Do ahead: Because of the crispy breadcrumb topping, this dish is best when served right away. For Shabbos, I would make it Friday afternoon and leave it out until it’s time for everything to go on the plata. (When it’s just us, though, I’m fine with having this for lunch the next day — it’s still good.)
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Psssst! Did you enter the giveaway for Dairy Made Easy? Contest closes at midnight EST on Wednesday, August 20, so get your entry in now!
September may be on its way, and it may be back-to-school month, but in my house, no one’s going to school this year. I haven’t been a student since I graduated from the University of Maryland in 2008, my husband is finishing his master’s program now, and both of our kids are at home. So school supplies and packed lunches aren’t at all on my radar.
But I suspect that isn’t the case for most of you. You’re probably gearing up to start packing lunches for your kids or your spouse or yourself, and wondering just how far PB&J can take you. If you’re ready to try something new — something really delicious but still easy to whip up — this roasted pepper cream cheese is perfect. It’s exactly what it sounds like: roasted peppers blended into cream cheese, and even for people who don’t especially love peppers (me), this stuff tastes wonderful. It sounds crazy, but the flavor isn’t overly pepper-ish. It’s just good.
Scroll all the way down to check out what the rest of the Kosher Connection made for lunch!
More lunchbox items:
- Quinoa corn patties, tuna rice patties, homemade corn schnitzel
- Homemade cheese crackers, homemade wheat thins
- Hard-boiled eggs
- Carrot raisin quick bread
- Peanut butter granola bars
- Carrot spice muffins, white chocolate chip craisin muffins, apple crumb top muffins, butternut squash muffins
And a quick trip down memory lane:
- One year ago: Cabbage kohlrabi slaw (I’ve made this SO many times)
- Two years ago: Mustard-roasted potatoes
- Three years ago: Black & white chocolate chip cookies
Yield: About 2 cups
- 1 cup cream cheese
- 2 red pepeprs
- 1 orange pepper
- 1 yellow pepper
- Olive oil, to brush on peppers
1. Position an oven rack in the upper third of the oven and preheat to 400 F/200 C. Line a baking tray with aluminum foil and brush with olive oil to lightly grease.
2. Wash and dry peppers. Slice them in half, remove the seeds and pith (you know, that white stuff), and place them on the prepared tray. Brush with olive oil and roast for 30 minutes, or until the skins are really shriveled and starting to blacken. Using tongs, immediately transfer peppers to a glass dish and cover. Let them sit like that for 20 minutes. This will make it easier to peel the skin off.
3. Uncover the dish and let the peppers cool completely (so they don’t “melt” the cream cheese in the next step). Peel off and discard the skins.
4. Fit a food processor with the knife blade. Add peppers and cream cheese to the processor and blend until the peppers are finely chopped and everything is combined. Perfect as a sandwich spread or a dip for crackers and veggie sticks.
As a vegetarian, my use of any cookbook is usually limited. Not terribly limited (though it obviously depends on the book), but I clearly have to skip the chicken and meat chapters, as well as any meaty soups and salads and sides. That’s why a book like this one, where every single recipe is dairy, makes me especially excited. This is borderline weird, but I totally get a rush from the idea that I could make every last thing in a cookbook.
Scroll down to enter the giveaway for your chance to win a copy of Dairy Made Easy!
Dairy Made Easy came out in May, and it’s the fourth title in the Made Easy series (the others are Passover Made Easy, Starters & Sides Made Easy, and Kids Cooking Made Easy). The fun, spunky design is super inviting, and the 60+ recipes are presented in an appealing and doable way. This book includes a couple of extras, too: a cheese guide, “make it light” suggestions to reduce the calories in 19 of the recipes, and “make it pareve” ideas for 20 of the recipes.
Chapters include: breakfast; starters and sides; soups, salads, and sandwiches; pizza; pasta; and desserts.
The writing is clear and to the point, no wordiness getting in the way. Although I tend to like lots of details in recipe directions, it’s important not to clutter them up, and Leah and Victoria do a good job of making their recipes readable and usable.
The photography is excellent. Each dish is accompanied by an eye-catching photo; there are a variety of angles and the styling is beautiful. Plus, just like with the other books in this series, there are lots of behind-the-scenes tips to help the reader replicate the dish exactly as shown (toppers, garnishes, presentation, etc.).
One minor issue I had was that two of the cheeses included in the cheese guide are not pictured on those pages (surely they could have found them somewhere?). On a similar note, it struck me as strange that some of the cheeses in the guide are not included anywhere in the book’s recipes.
Recipes I’ve tried from this book:
Some recipes I can’t wait to try:
- Grilled cheese toast salad
- Eggplant parmesan wraps
- Avocado and basil pasta salad
- Tres leches cake
Who would enjoy this book?
A book like this is a real treat for vegetarians or anyone who just loves dairy cooking. Even if you only make milchigs occasionally, Dairy Made Easy will give you lots of great dishes to try whenever the dairy stars next align. The variety in the book will give you recipes for special occassions like Shavuos and dairy sheva brachot, as well as ordinary days when you just need a quick meal.
For those of you with dairy allergies, this isn’t really your giveaway, huh? But you can always enter and gift the prize to someone else…
Speaking of which:
Who wants to win?
To enter this giveaway, leave a comment on this post that answers this question: What dairy dish did you most recently cook? (Anything counts.) Limit one entry per person.
Bonus (optional) entry: Subscribe to More Quiche, Please and then leave a separate comment on this post telling me that you did. (If you leave a single comment answering the question above and saying that you subscribed, I will have to count it as one entry only.) Limit one bonus entry per person.
To subscribe, just click the link under the words “subscribe to More Quiche, Please” that can be found on the upper right side of any page on the blog (and then follow the directions that come up on the screen). If you already subscribe, just leave a separate comment to let me know.
The giveaway ends at midnight EST on Wednesday, August 20. One winner will be chosen via random.org and notified by email. If you’re related to me, I’m sorry, but you are not eligible for this contest. Come for dinner instead! The cookbook prize can be shipped anywhere in the United States.
If you just want to buy the book, you can do that right here on Amazon. If you buy it through that link or any of the other Amazon links in this post, a (very) small portion of your purchase supports More Quiche, Please. Thank you!