Lately I’ve been on a carrot kick. The carrots in my region have been so affordable! One of my local grocery stores had carrots for $.69 for a 3-pound bag. That yields a lot of vegetable servings for .69 cents! So I’ve been playing around with recipes and I think that this one, by far, is my favorite. I’m considering headed out to the grocery store just to buy more carrots and make it again. Does that sound a little crazy? Even if it does, I’m fine with it. This brown butter carrot recipe is that good.
Now, this is not a 5-minute dish, but in 30 minutes or less, you’ll have some tender, caramelized, savory carrots that you’ll eat before your husband tries to get some. (Oh, did I just say that? Whoops…)
Brown Butter Carrot Recipe
1-2 tbsp Ghee (clarified butter) or regular butter
Salt to taste
Wash, peel and dice carrots. (I strongly recommend a mandolin for this step, as a mandolin cuts down on cutting time exponentially.)
So yesterday I asked my Facebook friends to suggest Brussels sprout recipes. What resulted was a deluge of recipes, one after another, all unique to the people suggesting them! Woah! I had no idea that brussels sprouts were so popular these days!
I associate brussels sprouts to being boiled, soggy, and having a horrible smell (a la my childhood). But the truth is…I’ve wanted to try them for quite some time now. And voilá! Yesterday I did. Behold, I give you…my first recipe for brussels sprouts.
The phrase “cauliflower mash” sounds horrifyingly disgusting to me, which made me hesitate making some type of recipe where both of these words would be juxtaposed together. However, I decided to give it a go. What resulted was a delicious, healthy side option for any meal. Honestly, I like it more than mashed potatoes. (I’ve never been a mashed potatoes kinda gal.)
one individual cup of plain Greek yogurt (I use the 5 ounce Chobanis that are at the grocery store)
1-2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp salt
1 tbsp coconut oil (or butter)
1 cup cheddar cheese
Preheat oven to 400 degrees F.
Clean and cut pieces of cauliflower while a sauce pan with approx. 2 inches of water is brought to a boil. (Don’t stress too much about the cauliflower pieces being too big/too small; they will be blended anyway.)
Place cauliflower in boiling water; cover and cook on medium-high heat for 7-10 minutes until cauliflower is “fork tender”.
Drain cauliflower and put in food processor. Blend until smooth (30 seconds or so).
Add Greek yogurt and coconut oil (or butter). Blend again for just a few seconds.
Pour into medium bowl; mix in remaining ingredients (salt, pepper, garlic, cheese). If you want to make a brown cheesy crust on top, save some of the cheese to toss on at the end!
Pour into small oven-safe dishes or a large casserole dish. (Toss on that cheese if you set it aside.)
Cook at 400 degrees for 15 minutes, turning the oven to broil for the last few minutes if you want to get the outside to brown a bit.
Cool and enjoy! This is so good and so healthy for you!
What do you think? Would you give this a try? Let me know what you think!
In peace and health,
Amanda & the Fit Family
Hi! I'm Amanda, and I am a twentysomething who has changed the course of their life through fitness and healthier eating. After over 2 years of trial and error, I want to pay it forward and shorten the learning curve for others. Check out my website and reach out to me if I can do anything to help you along your journey!