Living in the midwest for a good chunk of my life, I always looked forward to March- a time of transition into spring. The first day I could open the windows and let fresh air in felt like a treat and the promise of fresh produce towards the end of the month was enough for me to get excited. So, March for me is all about transitional meals- a little winter produce mixed with a little spring produce. This carrot toast is first up.
Roasting carrots in harissa is a great way to dress them up as the slight spice from the harissa compliments the sweetness of the carrots well. This toast is a prime example of what I eat for lunch days I’m not working on recipes: roasted vegetables, eggs, and some sort of carb. There are quite a few routes you could go with the roasted carrot and all are just as good as this toast. Print
- 3 to 4 medium carrots
- 2 tablespoons harissa (homemade or store-bought)
- 1/2 cup shredded spinach
- 3 tablespoons crumbled feta
- 2 tablespoons minced cilantro
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- Salt, to taste
- 1 piece whole wheat toast (see note)
- 1 egg, fried or poached
- Preheat oven to 400˚ F and line a sheet tray with parchment paper. Wash carrots and cut into 1/4″ thick. Place on the sheet tray and toss with harissa. Roast until carrots are tender, browning and slightly tender, 15 to 20 minutes.
- Right out of the oven, toss with spinach, feta, cilantro, lemon juice, olive oil and salt (if using- depends on if the harissa is salty).
- Top toast with carrot mixture and finish with the poached or fried egg.
+ The toast is really good if you plan on having a runny egg. If you’re not a fan of poached or over-easy eggs, I recommend using the carrots in a different route, like a salad or stuffed in an omelette.
The star of this recipe is the roasted carrot mixture- the toast and egg is just a way to enjoy it in meal form. However, the carrots can be great in many different settings, depending on what what kind of meal you want to prepare.
Salad: This carrot mixture is great tossed with greens and/or grains. Instead of adding the spinach mixture to let it wilt slightly with the carrots, wait until the carrots have cooled and toss with a couple handfuls of greens and grains. Then, top the salad with a lemon vinaigrette.
Omelette: I’ll make double the amount of carrots and save part of the mixture to stuff in an omelette for breakfast.
Vegan: Wanting to use the carrots in a vegan way? Ditch the feta and make this meal into a grain bowl with some tofu, chickpeas, and/or hummus.