It’s here! 2018 is literally just around the corner and it’s time to begin dreaming big and setting goals.
I’ve never been one to physically write out New Year’s resolutions, as I haven’t had the desire or intent to make significant changes to any specific part of my life.
Re-reading that last sentence (which I’ve done plenty) makes it sound as if my life up until this point has lacked focus. But it’s more that my focus, up until now, has been my family.
I was on a straight path to an academic career with no deviation until, well… I deviated. And after a short stint in the food industry, my entire life was about my children. My New Year’s resolutions rarely extended beyond wanting to fit into a smaller sized pair of jeans.
That mindset is gone. My goals now are clear — focused — and reflect on the personal growth I hope to achieve in my career.
It feels good, putting myself first.
So here’s to the New Year — to new clients, to challenging myself in the kitchen and behind the lens, and to becoming a better, more focused writer. To gaining confidence in myself, whether it’s negotiating contracts, approaching people in the industry whom I admire, or simply believing that I have the gusto to get it all done.
But before we pop the bubbly and countdown from 60, I’m leaving you with one last recipe, and trust me, we’re ending on a good note.
Yogurt roasted tandoori carrots.
I’m sure most of you keep a container of plain Greek yogurt in your fridge at all times. It can be used as a substitute for practically anything these days — sour cream, mayo, butter, cream cheese, oil, you name it — so if you’re not keeping some on hand, you probably should. These carrots are reason enough, though, to buy a small container.
Roasted carrots on their own are magical, but roasting them in yogurt takes them to another level. It literally adds an additional textural layer. If you’re not a fan of these spices (paprika, cumin, coriander, ginger, and cardamom), you could simply mix the yogurt with garlic and onion powders, but trust me when I say this just works. I served the carrots alongside a lamb flatbread (which I don’t think I have the courage to post — the photos are so rough and need to be reshot), but for a simpler meal you could take the same Tandoori spice mix and rub it all over a chicken, roast, and be done. Familiar food, elevated.
Maybe that should be my mantra for the new year.
Peace out, 2017! You’ve legit treated me well. I’ll see you all again in the New Year, fork and pen in hand.Print
- Yield: 4 servings 1x
- ½ cup plain whole-milk Greek yogurt, (divided)
- 2 tablespoons Tandoori spice blend
- 5 tablespoons olive oil, (divided)
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, (tops trimmed, scrubbed)
- 2 tablespoons fresh lemon juice
- Fresh herbs (chives, cilantro, or scallions), (garnish)
- Preheat oven to 400 F. Mix yogurt, tandoori spice blend, olive oil, 1 teaspoon salt and ½ teaspoon black pepper in a small mixing bowl. Place carrots on a large baking sheet, then pour yogurt mixture on top. Toss to combine; make sure carrots are in a single layer. Roast for 20 minutes, turning once halfway through, until carrots are tender.
- In another small bowl, combine remaining 1 cup of yogurt, lemon juice, and cilantro. Season with salt and pepper.
- Drizzle carrots with yogurt sauce, then top with chopped chives, cilantro, or scallions. Serve immediately.
I use this Tandoori spice mix by Frontier, which I love. You can also pick this up locally at Whole Foods.
*Recipe inspired by January 2015 Bon Appetit.