Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
One day last week I came home with the intention of making a box of mac and cheese and some kind of a side for dinner- something easy, maybe a basic salad. We had both worked late, I’d had a bad day and cooking just seemed like it would take a lot of time that I didn’t want to spend. You know the feeling?
But when I got home and opened the fridge, I realized I could combine a bunch of leftovers to make a simple pasta, and it would be something fresh instead of the box. It turned out to be very therapeutic!
Here’s what you need:
Start by getting the pasta cooking according to the package directions. While it’s boiling, heat a pad of butter in your largest skillet and sauté the onions until translucent. Add the broccoli, garlic, peas and carrots and bring the mixture back up to temperature. Add in the butter and the chicken stock to the skillet and bring to a simmer, then stir in the cream. Season with salt and pepper. Keep the mixture at a simmer and reduce the liquid by about half, until it coats the back of a spoon. You can add more broth or cream if you think you need it.
Add in the Parmesan as you stir, and then finally add the pasta in the pan and toss to coat. Sprinkle with extra pepper and fresh herbs before serving.