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Creamy Carrot Rice
Creamy Carrot Rice
Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat. Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes. Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.
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Roasted Carrots
Roasted Carrots
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve.
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Roasted Fingerling Sweet Potatoes
Roasted Fingerling Sweet Potatoes
OPTION 1:
OPTION 2:
Preheat oven to 425 degrees. Heat a large pan or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl OR salt, pepper, and cumin. Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer cut side down in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 20-25 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.
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