CARROTS

I never liked them as a kid, but now I can’t wait to pick them every spring. Carrots satisfy any snack craving—sweet, savory, crunchy—and when they’re fresh from my garden, their flavor is next-level. Roast them for dinner, juice them for a healthy morning drink, munch on them in the afternoon—any way you enjoy them, they’ll brighten your day.

—OPRAH

Coffee may sound like an odd flavoring for carrots, but it makes them a little smoky and a lot delicious.—OPRAH Coffee-Roasted Carrots with Couscous and Saffron Yogurt Makes 3 servings Total time: 45 minutes 8 medium carrots of mixed colors1 tsp. olive or avocado oil Kosher saltGround black pepper1 cup whole decaffeinated coffee beans½ cup plain yogurt1 tsp. saffron1¼ tsp. honey, divided Juice of 1 lemon, divided1 cup Israeli couscous½ cup chopped dried fruits (such as cherries, apricots, and cranberries)1 Tbsp. minced red onion or shallot⅓ cup toasted pine nuts1 tsp. whole grain mustard1 tsp. chopped mint, plus more for garnishChopped parsley, for garnish 1. Preheat oven to 375°. Rinse carrots and scrub with a towel to remove any dirt or fibers. Season with oil, salt, and pepper. In a roasting pan, place coffee beans,…

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O, The Oprah (Digital) - 1 Issue, June 2020

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