I know carrots are a Portuguese favorite, though I admit I am stretching it a bit with the green goddess sauce. But they looked and tasted great and were so festive, that I felt they deserved to be showcased for a special dinner with special friends. I was inspired to make them when Priscilla made them for us when we had dinner with them last week.
Roasted Carrots with Green Goddess Sauce
Preheat the oven to 400*F or 205* C.
1 1/2 lbs carrots, peeled and cut lengthwise
3 TBSP olive oil
1 tsp garlic
1 tsp dried onion
1/2 tsp cumin
1/2 tsp paprika
salt & pepper to taste
Mix the olive oil, spices and seasonings together well, then toss the carrot sticks in the olive oil mixture and coat thoroughly.
Line a baking pan with parchment paper and spread the carrots out in a single layer. Roast for about 30 minutes or until the carrots are tender. Turn them at the halfway point.
Green Goddess Sauce
The actual recipe calls for Feta cheese to be blended into the mix as well, but since I am NOT a cheese eater, I left it out, and just sprinkled it on top at the end. No one even noticed the change.
Green goddess dressing was created in San Francisco, CA in 1923, by Executive Chef Philip Roemer at the historic Palace Hotel. He created the dressing in honor of the actor George Arliss, who stayed at the hotel while performing in the hit 1921 play The Green Goddess. You would think it got its name from the beautiful vibrant green color, but no. It was because of the play The Green Goddess instead. Some culinary historians say it actually has French roots, and is closely tied to the French sauce au vert or green sauce that is typically served over white fish.
10 oz Feta cheese crumbles + more for topping
1/2 cup plain yogurt
2 tsp garlic
1 TBSP lemon juice
1 tsp fresh lemon zest
1/2 cup fresh parsley
1/2 cup fresh basil
1/4 cup fresh chives
1/4 cup fresh mint
2 TBSP olive oil
salt & pepper to taste
pomegrante seeds
You can add the feta cheese to the dressing or leave it out as I did. Add everything else except the pomegranate seeds to a food processor and blend until it is all blended together and is smooth and creamy. The dressing is also very tasty served over chicken or fish too.
For this recipe, keep the dressing at room temperature, or slightly warmed. Spread on the bottom of your serving platter, then add the roasted carrots. Top with pomegranate seeds, Feta cheese and fresh chopped parsley.
This is a colorful and festive dish you can serve at anytime, but it is particularly fitting for your holiday festivities. 🙂
Life is short. Live life to the fullest and enjoy all the adventures that come your way while you can. Have a great day and make everyday great. ‘Til next time.
