Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
This is another great weekend morning treat – especially if it’s feeling fall-ish wherey ou are. If you are home and in the mood for a slightly sweet, comfort-foody breakfast (if not, you are probably a Cylon), I recommend trying this one out.
Baked oatmeal was actually Dave’s idea. I hadn’t had it before and was really pleased. The whole grains and the way this dish is filling without being heavy make it perfect for runners and folks doing big projects. Highly recommended by this running family.
This recipe is based on one from Epicurious.
Tip: Serve with maple syrup, jam/conserve/preserves or tart fresh fruit.
Preheat the oven to 375 degrees.
Start by spraying a 10×10 glass baking dish or a similarly-sized pie pan well with nonstick spray (or buttering if you prefer). Arrange the banana slices on the bottom (pretty close to a single layer is good, but not a dealbreaker if some overlap).
In a bowl, mix together the oats, sugar, baking powder, cinnamon, salt and nutmeg. In another vessel (I like to do this in one of those 2-cup Pyrex glass liquid measurement cups), mix together the milk, egg, butter and vanilla. Letting the butter cool back down a bit is important so you don’t curdle the milk or egg. Putting the melted butter in cold milk might cause some of it to re-solidify into little curds – that is way less problematic because they will just melt again!
Pour the liquids into the solids and use a whisk to just blend. Pour over the bananas. Sprinkle the ground walnuts on top.
Bake for 40-45 minutes, until the top has some nice browning and the mixture appears to have set up.
I did about 4×4 inch squares for servings. My favorite was to have it with blueberry jam.