Have you ever had a dish out at a restaurant that immediately makes you want to try to recreate it at home? Maybe that’s just how my foodie brain works, but it’s where some of our home-run dishes get their inspiration from!
When Danny and I were dating, some of the experiences that helped to open his eyes and taste buds up to trying new foods the most was dining out. Whether it was on a date with me, lunch with his co-workers or bosses, or dinner with the future-in-laws, he was much more apt to giving something a bite in these settings. Yes, restaurant food has the added benefit of copious amounts of fat and salt added to make most anything taste out of this world, but it’s a start! Take a dish from a restaurant that was pleasing and run with it by cooking it at home, but adding a healthy, yet still very tasty, twist on it.
I went out to dinner with some girlfriends a few weeks ago and we shared a dish that I immediately thought, “Danny would love this and it would be another way to spice up carrots!” I was right on the money and Danny did in fact love my take on this restaurant-inspired vegetable side.
I promise you, the combination of nut butter and carrot is not as odd as you think!
2 large whole carrots, cleaned well and diced into 1-inch coins
1 tbsp olive oil
4 tbsp crunchy almond butter
2 tsp thinly sliced fresh red chile pepper
Juice from half of one lime
Sea salt to finish
Heat oven to 400 degrees. Clean and diced carrots into 1-inch coins. Toss with olive oil and spread in a flat layer on a foiled lined baking tray. Roast for 25 minutes or until carrots begin to brown and caramelize on the edges. Remove and place in a mixing bowl.
To the carrots add almond butter, chiles, and lime juice. Use a spoon to gently toss so that the almond butter evenly coats the carrots. To serve, sprinkle with a finish of chunky sea salt and enjoy.