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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!

Spring Lettuce Cups w Roasted Carrots (1).JPG

Ingredients:

  • 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” **

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.