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  • breadandkaleenthusiast

Roasted Carrots and Sweet Corn Bowl



Most of the time recipes I develop come from a solid plan, but every once in a while I have some random ingredients to use before the go bad and nothing else prepped for lunch. This Roasted Carrots and Sweet Corn Bowl recipe definitely came about from the latter process. I was hopeful that throwing together the carrots that had been in my fridge for 2 weeks with the Green Dirt Farm rosemary sheep milk cheese together along with some farro, frozen corn and onions (plus why not a drizzle of balsamic glaze) would turn out ok enough for a random lunch, but then I was blown away by how wonderfully it all came together! So I went ahead and made it a few more times until this haphazard impulse lunch became a proper recipe that I hope y'all will love as well!


Ps I make this recipe using chicken bone broth for extra protein and glycine (for any fellow preggos this is a GREAT nutrient for prenatal development), but feel free to use regular chicken broth too.


Roasted Carrots and Sweet Corn Bowl


Serves: 2-3


Ingredients

  • 2-4 medium rainbow carrots

  • 1 cup frozen sweet corn

  • ¼ cup diced yellow onion

  • 1 tbsp ghee

  • 1 cup farro

  • Chicken bone broth

  • ½ tsp dried rosemary

  • ½ tsp dried basil

  • ½ tspMinced garlic

  • Salt

  • Pepper

  • Rosemary sheep milk cheese- I love KC brand Green Dirt Farm, but any soft cheese like sheep or goat milk should work

  • Balsamic glaze

Instructions

  1. Preheat the oven to 420 degrees.

  2. Cut carrots into thin sticks. Place in a medium sized bowl and toss with a drizzle of avocado oil, ¼ tsp rosemary, basil, minced garlic, salt, and pepper.

  3. Evenly arrange carrots on a parchment paper lined baking sheet and place in the oven for 15 minutes. Tossing halfway.

  4. While the carrots cook, bring farro and broth to a boil then reduce to simmer on low heat covered for 10-15 minutes. Let rest for about 5 minutes (most of the broth should be absorbed).

  5. Heat ½ tbsp ghee or oil over medium heat.

  6. Add onion and garlic. Cook for 1-2 minutes.

  7. Add corn along with remaining rosemary and basil plus salt and pepper to taste.

  8. Cook for about 5 minutes, stirring occasionally.

  9. Serve farro topped with carrots and corn mixture with a dollop of sheep milk and drizzle of balsamic glaze.

Tips

This recipe is perfect for meal prep. Just in an airtight container in the fridge for up to 4 days and top with cheese before serving.

If you want to up the protein, but keep it simple just toss in some shredded rotisserie chicken.

This recipe would also work great as a side serving about 4-6.




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