Author Notes
Savory oats are a satisfying and pocket-friendly dinner. These get an extra dose of veggies from kale and turmeric-roasted carrots.
*Ketchup and Carrots have similar cooking times and may be made simultaneously —AnnieCate
Ingredients
- Cranberry Ketchup
-
2 cups
water
-
4 cups
cranberries
-
8
dates
-
2 cups
chopped purple onion
-
1
bay leaf
-
1/4 cup
apple cider vinegar
-
2 tablespoons
stone ground mustard
-
1 pinch
salt to taste
- Carrots, oats, and kale
-
1 pound
carrots
-
3-4 tablespoons
melted coconut oil
-
1 teaspoon
microplane grated garlic
-
1 teaspoon
fresh ground black pepper
-
1 teaspoon
turmeric
-
1 teaspoon
coarse kosher salt
-
3 teaspoons
fresh lemon juice
-
2 tablespoons
sesame seeds
-
1 pinch
salt to taste
-
4 cups
packed kale
-
1 cup
quick oats, plus water to cook them in
-
1 pinch
salt and pepper
Directions
- Cranberry Ketchup
-
Combine the water, the cranberries, the dates, the onions, and the bay leaf in a saucepan. Cover and bring to a boil.
-
Uncover and cook over medium heat for 15 minutes. Remove bay leaf.
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Add the mustard and cider vinegar and stir constantly for 5-7 min, until thickened.
-
Remove from heat and puree till smooth
*ketchup recipe slightly adapted from taste of home
- Carrots, oats, and kale
-
Preheat oven to 450 and cut the carrots onto 4-6 pieces lengthwise. Set aside.
-
Combine the coconut oil tsp, garlic, pepper, turmeric, salt, and lemon juice.
-
Toss carrots in tumeric mix, coat well.
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Lay carrots in a single layer on a parchment-lined cookie sheet and sprinkle the sesame seeds over the top.
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Roast for 18 minutes.
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Wilt kale in microwave for 3-4 minutes
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Bring 1 1/3 cup water to a boil.Add quick oats and stir till water is absorbed. Add salt and pepper to taste
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Divide kale, carrots, and oats among serving bowls. Drizzle cranberry ketchup over top.
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Serve with love.
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