Oh family – that dear sweet loving family! I am a big time family person. I love that special feeling of really belonging to someone, feeling loved and appreciated for nothing than the person you are! I think that special bond you have between you siblings, parents and small new members of the family is absolutely magical and it can not be compared to anything else in my life!
The last week have been filled with all of these family loving feelings. We experienced a loss in the family that brought all of us physically together and reminded us of how fragile life can be and how important it is to always be there for each other and appreciate every laugh, tear and minute we spend together!
Last week when I went to my parents house to spend the day in pleasant company, I also created a pure, vegetarian, warm, loving meal to enjoy with the women in my life. Every since my little niece started to eat ‘real’ food she has been hooked on these slow roasted carrots that her dad is a champ of making. And as the ambitious Auntie I am I have of course sneaked the recipe out of him. These carrots are so aromatic, filled with flavour and they have the most fabulous soft and moist texture, that they could easily be a side dish on its own. But to add a little more nutrients, textures and filling I dressed them with perfect lentils (trust me these are not even close to boring), my beloved goats cheese, nuts and herbs. It actually ended up being one of the most complete and delicious meals I have had in a long time, and it is definitely gonna be a favourite in the coming spring. It is super easy to make since the carrots just rest in the oven on its own while the lentils are cooking. And afterwards you simply use all of the aroma and juices left in th pan from the roasting of the carrots to add flavour to the lentils!
I am gona make this the next time the girls come for dinner and serve it as a part of a nordic tapas when summer bring those lovely occasions!
Slow roasted Carrots with Lentils, Nuts & Goats Cheese
Serves 3 for a light lunch
500 g small crispy carrots
2 Tbsp olive oil
1 Tbsp honey
Salt & pepper
1 Tbsp butter + 1 Tbsp water
100 g goats cheese
A handful nuts
1 cup green lentils + water & broth
1 Tbsp sweet balsamic e.g.. date balsamic
Fresh lemon thyme (or another fresh herb)
Preheat oven toí? ?í? 300 í? ?í? °F/ 150 í? ?í? °C (no fan).
Use an oven proof skillet or any pan/tray you can use on your stove afterwards. Mix carrots with oil, honey, salt and pepper and roast in the oven for 45-60 min, until tender and golden.
While the carrots roast you cook your lentils. Add them with the water (and broth if you prefer) in a pot. Bring to a boil and let them simmer for 30-40 min, until the lentils start cracking down the sides. Drain and set a side to cool.
Melt 1 Tbsp butter in the í? ?í? 1 Tbsp water and add it to the carrots, mix well. Increase temperature in the oven to 400 í? ?í? °F/ 200 í? ?í? °Cí? ?í? í? ?í? and bake the carrots additional 10-15 min, until they are perfectly golden and glazed.
Remove the skillet/pan from the oven and gently transfer the carrots to a serving platter. Put the skillet/pan on your stove on high heat. Add the lentil and balsamic and maybe a knob of extra butter. Fry the lentils for 5 min until they are slightly caramelized and taste delicious. Season to taste.
Pour the lentils on top of the carrots and dress it with chunks of goats cheese, roasted chopped nuts and fresh thyme. Serve straight away!