Spring Lettuce Cups with Roasted Carrots
Active Time: 30 minutes / Cook Time: 35 minutes / Total Time: 45 minutes
Makes 2 servings
You will probably have leftover filling. It makes a great snack or a quick side salad if you don’t feel like throwing one of those together one day!
- For the carrots:
- ½ lb. carrots, halved lengthwise and cut crosswise into approximately 2” lengths
- 1 tablespoon coconut oil, melted
- Large pinch of fine sea salt
- ¼ teaspoon cinnamon
- For the lettuce cups:
- 2 cups cauliflower florets, diced small or pulsed in the food processor*
- ½ bunch thin asparagus spears, (about ½ lb.) woody ends removed and spears cut into ¼”-thick circles
- 2 tablespoons white wine OR cider vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon honey
- Pinch each fine sea salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 cup frozen green peas, thawed
- 2 tablespoons chopped chives
- 1 tablespoon minced fresh tarragon
- 6-8 whole lettuce leaves, for the “cups” **
- Preheat the oven to 375° F. In a baking dish, combine the carrots, oil, salt, and cinnamon. Stir to combine and roast for 20-30 minutes or until the carrots are tender.
- While the carrots roast, bring a large saucepan of water to a boil. Add the cauliflower and asparagus and cook 4-6 minutes, or until crisp-tender. Start checking at around 3 minutes to gauge texture. The asparagus should still be bright green. Drain well, pat dry, and set aside.
- In a large bowl, whisk together the vinegar, mustard, honey, salt, pepper, and olive oil. Add the peas, chives, and tarragon and toss to combine.
- Add the cauliflower and asparagus and toss gently to combine. 5. Tonight’s dinner is interactive! Serve each person with ½ of the carrots and a plate of lettuce, so each can add the desired amount of filling to their lettuce cups
*All of the vegetables should be about the same size as the peas, with the cauliflower also having some rice-sized bits for added texture. If you have leftover cauliflower from Day 3, use it here.
**Butter/Boston/Bibb-type and Romaine lettuces work best here. You can reserve the rest of the head of lettuce for Day 5.