Smoky Carrots


First of all, I’m so sorry about the picture. My camera died and now I’m operating with my cell phone and I’m having a few issues. Please don’t let that stop you from making this super simple dish! You can call it a carrot salad or you can call it a side dish, it doesn’t really matter, just make it right away!

I got the concept from Melissa Joulwan, whose cooking style and recipes remain among my very favorites. Adding warm veggies to a highly seasoned dressing and then allowing everything to hang out together is utter brilliance. It comes together with very little hands-on work and then only gets better as it sits.

I made a version of these carrots when we had friends visiting and just got a request for them. Unfortunately, I don’t remember exactly what I did the last time. The thing is, there are many ways to season and spice these carrots so if something sounds like it might be appealing, then go for it! I think the lemon juice is really the kicker because the citrus brightens the whole dish and helps bring it together. In one version today I used allspice and regular paprika and in the other I used smoked paprika. That’s the one that I’m including here because it’s totally addictive.

I hope you enjoy it!

Smoky Carrots

1 lb. of carrots

1 Tbsp. olive oil

1/2 tsp. smoked paprika

3/4 tsp. ground cumin

1/8 tsp. cayenne pepper

2 clove of garlic, minced

Juice from 1/2 a lemon

1/2 tsp. salt

1/4 c. minced parsley


  1. Peel and cut the carrots into 1″ chunks.
  2. Place carrots in a pot and cover with water, adding a large pinch of salt.
  3. Bring water to boil, then cover and simmer the carrots for about 7 minutes, just until tender.
  4. Meanwhile, place oil, garlic, smoked paprika, cumin, cayenne pepper, lemon juice, and salt in a serving bowl.
  5. Once carrots are tender, drain them, shaking off any excess water, and add them warm to the dressing.
  6. Toss to coat.
  7. Add parsley, toss again, and adjust seasoning to your taste.
  8. Serve with love!

Serves 4






Autumn Mash

Mashed Turnips, Parsnips, and Carrots

The weather has turned cold here, but it’s Colorado so it might not last. For now it makes me want to have soups and stews and warming dishes, just like this one.

This mash is comprised of turnips, carrots, and parsnips, all lovely root veggies that are in season right now. I like to cook with turnips because I get the feeling that not as many people use them as once did. It makes me a little sad so I try to find lots of fun things for them to do. Not only that, they are great for you! Part of the Brassicaceae family – along with broccoli, cabbage, kale, and others – this veggie is low in calories with lots of vitamin C, calcium and other important vitamins and minerals. Some people find it a little spicy so I added carrots and parsnip for their sweetness and some ghee and coconut milk to smooth everything out. Fresh sage makes it taste even more like fall and I think it could even have a place at the Thanksgiving table.

Autumn Mash

4 medium turnips

2 medium carrots

1 large parsnip

1 Tbsp. ghee

6 Tbsp. coconut milk

3-4 sage leaves, chopped

1/2 tsp. salt + more for the water

pepper to taste


1) Peel and roughly chop all your veggies. Place them in a medium saucepan and add water to about half way. Throw in a couple pinches of salt to flavor your water and bring to a boil over high heat. Reduce heat to medium-low, cover, and let simmer until soft, about 20 minutes.

2) Drain the vegetables and put them in a food processor fitted with an s-blade. Add the ghee, coconut milk, sage leaves, and salt. Process until smooth. Taste and adjust seasonings, add some fresh cracked pepper and feel warmed from the inside out.

Serves 4-5