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.
1 1/2 pounds fingerling potatoes, scrubbed and cut long ways (I like the roasted lines on the potatoes)
1 tablespoon extra-virgin olive oil
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.
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and garlic and cook, stirring often, until the vegetables start to soften and brown, 3 to 5 minutes. Meanwhile, whisk 1 cup broth and flour in a small bowl until completely smooth. Set aside. Add the remaining 3 cups broth and salt to the pot and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, until the onion is very tender, about 5 minutes.
Stir chopped watercress into the pot and cook, stirring often, until tender, about 5 minutes. Stirring constantly, add the flour mixture and horseradish. Bring to a simmer and cook until thickened, 1 to 3 minutes.
Puree the soup in a blender in batches until smooth. (Use caution when pureeing hot liquids.) Return to the pot, stir in half-and-half and season with pepper; keep warm.
Heat the remaining 1 tablespoon oil in a medium skillet over medium-low heat. Add breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes.
Ladle soup into 4 bowls. Garnish with the breadcrumbs, watercress leaves and blue cheese, if desired
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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Watercress Soup
Watercress Soup
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and garlic and cook, stirring often, until the vegetables start to soften and brown, 3 to 5 minutes. Meanwhile, whisk 1 cup broth and flour in a small bowl until completely smooth. Set aside. Add the remaining 3 cups broth and salt to the pot and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, until the onion is very tender, about 5 minutes.
Stir chopped watercress into the pot and cook, stirring often, until tender, about 5 minutes. Stirring constantly, add the flour mixture and horseradish. Bring to a simmer and cook until thickened, 1 to 3 minutes.
Puree the soup in a blender in batches until smooth. (Use caution when pureeing hot liquids.) Return to the pot, stir in half-and-half and season with pepper; keep warm.
Heat the remaining 1 tablespoon oil in a medium skillet over medium-low heat. Add breadcrumbs and cook, stirring often, until golden and crispy, 3 to 5 minutes.
Ladle soup into 4 bowls. Garnish with the breadcrumbs, watercress leaves and blue cheese, if desired
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