I love finding a new vegetable side dish to enjoy, and then recreate at home. And this oven roasted offering of Mediterranean Carrots ad Artichokes with Olives is exactly like I remembered from our vacation. Simple ingredients put together quickly and then roasted. Come and take a look...
We have discovered that for us, a cruise is the best way
to get away for a few days. And since we are only two hours away from a cruise port, we often look for last minute special pricing to make it happen! Making our little get away just as frugal as a road trip. But with so much less work on our parts, with no driving, no stopping for meals, and no worries about a comfortable bed after a long day on the road! Plus the food has always been superb! With lots of fresh vegetables, plenty of protein offerings and the freedom to eat how you want for not only your curiosity, and appetite. But also for taste and overall health as well. Which brings us to this vegetable side dish...
Just like at home, when I am on vacation,
I maintain my usual style of eating. Lots of vegetables, whole grains, and enough protein, each day. So far, no part of my eating plan has been difficult. The buffets offer so many options that you will find what you want and need. Now granted, I also needed to walk past the breakfast pastries, and a few other options offered. But it was not difficult in any way to locate and dish up the food I enjoy at home and be able to maintain my eating plan. Eating well while on vacation is also one of my goals when we are away from home...
As I was strolling along the buffet for dinner one night I found,
Mediterranean Carrots and Artichokes with Olives among a sea of other vegetable side dish offerings. And while I already had a couple of other vegetables already on my plate, I made room for a scoop of the carrots. I am a huge artichoke fan and had never (and I do mean never!) thought to pair them with carrots and olives. But as I was enjoying dinner that night with my family I decided to bring a memory of our trip home, and recreate this delicious and unusual side dish at home.
This is nothing more than simple ingredients, oven roasted,
while the cook gets the rest of dinner put together. Carrots, artichoke quarters, olive oil, garlic salt and black olives. The oven roasting is done at a lower temperature to dry cook the carrots without browning them, before adding the artichokes and black olives. You can also roast the carrots as long as you want to achieve a cooked tenderness or leave with firm bite, the choice is yours. I recently discovered the frozen artichoke quarters at my local HEB market, and I will be using them often!
Additional thoughts on this recipe:
Roasting times are offered for the tenderness of the carrots. The artichoke quarters are fully cooked when purchased at the market.
I used the lower roasting temperature in order to cook but not brown the carrots. You may of course use a higher oven temperature is preferred, but the flavor of the dish will vary.
And regarding the olives, by all means use more if you want!
And finally, this dish is also enjoyable served cold or at room temperature as a impromptu salad.
Ingredients needed for this recipe:
- carrots
- artichoke quarters
- olive oil
- garlic salt
- black olives
You will also need the following:
- medium sized mixing bowl
- measuring spoons
- measuring cups
- silicone spatula
- large sheet pan
- serving bowl
Now we are ready to begin!
Mediterranean Carrots and Artichokes with Olives
by the seat of my pants! (recreated from our vacation cruise)
375 degree oven
2 c carrots, about 6 whole
1 c artichoke quarters, found in the freezer section
3 T olive oil
1 1/2 t garlic salt, our recipe found here.
1/4 c black olives
Wash and thinly slice the carrots, to measure 2 cups. You may peel the carrots if desired. Place the carrots and 2 T olive oil in the mixing bowl, sprinkle with 1 t of the garlic salt. Toss together well.
Spread out on the baking pan, in a single layer. Roast for 20 - 30 minutes. 20 minutes will offer a firm bite to the finished carrots, 30 minutes will offer a more cooked and tender bite.
Using the same mixing bowl, toss the artichoke quarters with 1 T olive oil and sprinkle with 1/2 t garlic salt. Stir in the olives.
Add the artichoke mixture to the baking sheet with the carrots. Bake for an additional 20 minutes.
Transfer to a serving dish to serve.
Storage options for Mediterranean Carrots and Artichokes with Olives. Store leftovers covered in the refrigerator for up to three days. Reheat gently before serving or you may also enjoy this combo cold. I do not recommend freezing this dish for longer storage times.
UPDATE:
For your convenience, a "copy and paste" version of Mediterranean Carrots and Artichokes with Olives has
been included below.
#wholefoodingredients
#scratchmadefoodforyourfamily
#eatmorevegetables!
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Printable "copy and paste" version:
Mediterranean Carrots and Artichokes with Olives
by the seat of my pants! (recreated from our vacation cruise)
375 degree oven
2 c carrots, about 6 whole
1 c artichoke quarters, found in the freezer section
3 T olive oil
1 1/2 t garlic salt, our recipe found here.
1/4 c black olives
Wash and thinly slice the carrots, to measure 2 cups. You may peel the carrots if desired. Place the carrots and 2 T olive oil in the mixing bowl, sprinkle with 1 t of the garlic salt. Toss together well. Spread out on the baking pan, in a single layer. Roast for 20 - 30 minutes. 20 minutes will offer a firm bite to the finished carrots, 30 minutes will offer a more cooked and tender bite.
Using the same mixing bowl, toss the artichoke quarters with 1 T olive oil and sprinkle with 1/2 t garlic salt. Stir in the olives. Add the artichoke mixture to the baking sheet with the carrots. Bake for an additional 20 minutes. Transfer to a serving dish to serve.
Storage options for Mediterranean Carrots and Artichokes with Olives. Store leftovers covered in the refrigerator for up to three days. Reheat gently before serving or you may also enjoy this combo cold. I do not recommend freezing this dish for longer storage times.
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