Post sponsored by Bob’s Red Mill. See below for more details.
I’ve made it no secret that I have a deep love for roasted vegetable grain bowls, preferably with hummus and eggs. This is one of about 5 meals I could eat everyday (which, I pretty much do). I often switch up the vegetables and grains but the formula stays the same. In terms of grains, I usually use leftovers. However, I don’t always have leftovers. This is when I reach for Bob’s Red Mill Quinoa. It’s quick cooking time ensures it’s ready whenever the roasted vegetables are tender, giving grain bowls a chance to reach to the table in 30 minutes.
These scallion roasted carrots are great in either spring or fall. However, I love the tender spring carrots. Spring also happens to be the time I can usually find smaller carrots. You could easily ditch the hummus/egg combo for a cashew or sunflower cream. Also, play around with the flavors on the roasted vegetables. Add in minced garlic or toss with fresh herbs.
½ pound small carrots, greens trimmed
4 to 5 scallions
2 teaspoons olive oil
¼ teaspoon salt
½ cup Bob’s Red Mill Quinoa
Toasted sesame seeds, for topping
Hummus, for serving
Poached or soft-boiled eggs, for serving
- Preheat oven to 425˚F. Wash and trim the carrots then slice scallions, using all of the white and most of the green parts. Place the carrots, whole, on a sheet tray along with the sliced scallions, olive oil, and salt. Toss well to combine. Roast until the scallions are browning and carrots are tender; 20 to 30 minutes (this will depend on size of carrots). Stir halfway through roasting.
- While the carrots are roasting, rinse the quinoa and place in a pot along with 1 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 12 minutes. Turn off heat and allow quinoa to rest for 10 minutes.
- Plate the quinoa then place the carrots and scallion on top. Sprinkle with toasted sesame seeds and serve with hummus and/or eggs as desired.
Tips + Tricks: if you are unable to find small carrots, use regular-sized carrots and quarter them lengthwise to achieve the same effect.
Use up leftover ingredients: carrots, quinoa, sesame seeds
Step by Step
Scallion Roasted Carrots
Grains: use your favorite grains or whatever grains you might already have cooked. Beyond quinoa, I like to eat these scallion roasted carrots with heartier grains such as farro, einkorn, and sorghum. Or, for a quick-cooking swap, use millet.
Sauce: As mentioned above, ditch the hummus/eggs for a quick cashew or sunflower sauce. I like to make these either with herbs, garlic, or both.
Spicy: Toss in a bit of chili paste before roasting for a spiced-up version.
Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |