Mum, my Aunt and I had a great day in Eureka Springs – starting with a cooking class and delicious lunch at Cuisine Karen (www.cuisinekaren.com/), then a look at the historic Crescent Hotel and a walk and a little light shopping around the hilly downtown, which was crowded due to a Blues Festival, a refreshing drink and a moment out of the sun at The Stone House and a quick stop for a vinegar and olive oil tasting at Fresh Harvest.
Returning home, we found my husband preparing the outdoor grill and a beef tenderloin. So after settling the ladies on the back deck with a cocktail, I put together these Roasted Carrots with a flavorful Sunflower Seed Vinaigrette, to celebrate an early Fathers Day Dinner, as we were going in different directions on Sunday to take kids to their camps.
ROASTED CARROTS WITH SUNFLOWER SEED VINAIGRETTE
1 bunch multicolored carrots
3 tablespoons olive oil
1 1/2 teaspoons salt
2 tablespoons roasted sunflower seeds
1/4 cup balsamic vinegar
1 tablespoon sugar
1 teaspoon chopped thyme leaves
1 tablespoon chopped shallots
2 garlic cloves, minced
1/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon chipotle powder
1 teaspoon sesame seeds
2 tablespoons water
cilantro leaves for garnish
Heat oven to 375F. Peel carrots, cut into 1-inch pieces, and add to bowl with 2 tablespoons of olive oil and 1 teaspoon of salt. Toss to combine and place on baking sheet (or combine on the baking sheet like I did). Roast until tender, 20 to 25 minutes. Remove from the oven.
In a medium bowl, add remaining 1 tablespoon olive oil, 1/2 teaspoon salt, sunflower seeds, balsamic vinegar, sugar, thyme, shallots, garlic, cinnamon, coriander, chipotle powder, sesame seeds and water. Whisk together and drizzle over carrots. Garnish with cilantro leaves.
Recipe adapted from Shape, May 2015