ROASTED RAINBOW CARROTS WITH FROMAGE BLANC & ALMOND LIME GREMOLATA

Here's some mid-week decadence. Sometimes during the week when you're in a dinner slump you want something really good as if you were dining out at a restaurant. You cant put your finger on it, but it should be easy to make and leave you feeling fabulous. 

This roasted carrot recipe is just that. Carrots can stand up to all sorts of flavors and the fromage blanc which is a French fresh farmers cheese will make you feel like you are dining at the most luxurious restaurant.  This is also a great recipe to wow your friends with as the gremolata showcases your new Italian cooking skills. Make sure to grab your rainbow carrots at your local farmers market as more vibrant colors will come throughout the summer season. 

Roasted Rainbow Carrots with Fromage Blanc and Almond Lime Gremolata

8-10 rainbow carrots, peeled and cut in half 

1 cup of plain bread crumbs 

1/2 cup of almonds, 

1/2 cup of fromage blanc 

1/2 bunch of flat leaf parsley, cleaned and chopped 

1T. of lime zest + lime juice 

oil 

salt

pepper 

honey, to taste 

Carrots:

Preheat oven to 450 degrees. In a large bowl season carrots with salt and pepper and oil. Place carrots flat side down in a baking dish and roast until tender but still crisp, about 15 minutes. 

Gremolata: 
In a dry skillet over medium low heat, toast almonds for 5 minutes. Once warm, remove almonds from the skillet and place on a flat surface to cool. In the same skillet, add bread crumbs and toast over flame, making sure to move your skillet in a continuous circular motion as to not burn your bread crumbs. Once bread crumbs have become light brown, remove from skillet immediately, pour into a bowl and allow to cool. 

Roughly chop toasted almonds and add to bread crumbs along with chopped parsley and lemon zest. Season with salt and pepper.

In a small bowl mix fromage blanc along with lime juice, honey and salt and pepper to taste. 

On a plate, place a spoonful of fromage blanc in the center, followed by the roasted carrots and gremolata. Drizzle with olive oil and serve.