My carrot obsession lives on. More so my veggie obsession lives on. When I accidentally purchased about 20 pounds of carrots, I had absolutely no idea what I was going to do with all of them. But I pushed through and ate ALL of them. And this was one of the ways I got creative with the little orange bastards. I especially love it in the summer because you really don’t have to cook at all for this one. Carrots can take up a little time when it comes to cooking them and this b*tch ain’t got time to waste in a hot kitchen in the summer. Naaaaah man. I have patios to sit on and places to travel to. Which means I need quick side dishes that don’t disappoint. This one is delightful. Slightly spicy, refreshing, and crazy flavorful!
Speaking of travel, I just got back to Denver a couple days ago and I’m already getting the suitcase back out to travel this weekend. Not sure what the point of unpacking was. So that means this week is about CRAMMING EVERYTHING I can into a few short days. I got recipe testing, photos to shoot, appointments to make, and workouts to fit in around everything else. I’m a little stress ball. All this means I’ve been spending a lot of time in my car getting from point a to point b. And yesterday I did a little poll on instagram stories asking people if they peered into other people’s cars when they were getting into their own. Not an obvious creepy human peek, but just a glance. And 20% said no. 20% said they have NEVER looked or seen into another person’s car. Which makes me believe that 20% of people who follow my instagram stories are LIARS. So let me ask you here – do you peek into other people’s car? Just glance as you get into your own, while trying not to hit the side of their car with your door? And do you ever wonder why that person refuses to throw away 47 Mountain Dew bottles? If you have 47 bottles in your car, you have hit a trash can sometime by the time you’ve drank 30 of them. So judgy over here.
I wonder what people think when they look in mine. Maybe “why do you have a bag full of exercise bands?” or “why is your car wafting a BO smell?” That’s probably from my sweaty boxing gloves and wraps. We often judge others based on our own insecurities. Maybe I’m judging people’s cars because I’m insecure about the amount of dog hair stuck in my passenger seat. Or maybe I’m just a creep. Hard to know. But tell me, are you a creep, too? Or just a liar? This is a safe space here.
- 8 large carrots, peeled
- 1/3 cup mild harissa*
- 1 tablespoon olive oil
- juice of 1/2 lemon
- 1 tablespoon fresh dill
- 1 tablespoon mint leaves
- 1/4 cup pistachios, toasted
- 1/4 cup pomegranate seeds
- 2 ounces dairy-free soft cheese**
- 2 teaspoons salt
- 1 teaspoon black pepper
- First use a vegetable peeler to remove the outside skin of the carrots and discard. Then use the vegetable peeler once more to peel all the carrots into ribbons and place in a large bowl.
- To the bowl, add harissa, olive oil, lemon juice, dill, and mint. Toss to combined.
- In a small sauté pan, add the pistachios and cook over medium heat. Toss in pan to keep from burning on one side and toast for about 5 minutes, until fragrant. Add to bowl with carrots.
- Lastly, add the pomegranate seeds, cheese, salt, and black pepper, and toss once more to completely coat the carrots. Serve up!
*This amount may range depending on the size of your carrots - you may need extra if you have larger carrots
**I used Treeline herb soft cheese
More Carrot Recipe Ideas:
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Fruit / Vegetarian / Veggies