Butter Roasted Glazed Rainbow Carrots
1/5-2 pounds carrots
3 tablespoons unsalted butter
3 cloves garlic, minced or grated
1 1/2 tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh flat leaf parsley leaves
Flaky sea salt (optional)Arrange a rack in the middle of the oven and heat to 425°F.
Peel and trim the carrots. If they are more than 1-inch thick, cut them in half lengthwise; otherwise, leave them whole. Cut the carrots diagonally into 2-inch-long pieces. Place on a rimmed baking sheet; set aside.Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add the garlic and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more. Remove from the heat, add the honey, and whisk to combine.
Drizzle half the brown butter sauce over the carrots and toss to coat. Sprinkle with the salt and pepper and toss to coat again. Spread the carrots into an even layer.
Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.
Transfer to a serving bowl. Drizzle the remaining half of the brown butter sauce over the carrots, add the parsley, and toss to combine. Finish with a generous pinch of flaky sea salt, if using. Serve immediately.
Rainbow Roasted Carrots Recipe with Mustard and Cumin Seeds
2 pounds rainbow carrots
1 tablespoon safflower or other neutral oil, divided
Salt and pepper to taste
1 teaspoon brown or black mustard seeds
1 teaspoon cumin seeds
2 tablespoons chopped cilantro (or parsley)
Flaky sea salt, optional
Preheat oven to 400°F with two racks close to the center.
Peel and trim the carrots. Slice very thick carrots into quarters from root to tip, slice medium-sized carrots in half from root to tip, and leave any very thin carrots whole. The idea is to cut all pieces to a reasonably similar size so they will roast evenly.
Place the carrots on one baking sheet and toss with half the oil, then move half the carrots to a second baking sheet and arrange in a roomy single layer. Sprinkle with salt and pepper and roast until tender and lightly browned, about 20-25 minutes depending on size.
While the carrots roast, place the remaining 1/2 tablespoon of oil and the mustard and cumin seeds into your smallest pan. Warm over medium heat until the seeds start to pop vigorously, then remove from heat and let sit until ready to serve.
When ready to serve, arrange carrots on a platter, drizzle with the cumin and mustard seed oil, sprinkle with cilantro or parsley and some flaky sea salt if you have it.
Roasted Rainbow Carrot Recipes
Butter Roasted Glazed Rainbow Carrots
1/5-2 pounds carrots
3 tablespoons unsalted butter
3 cloves garlic, minced or grated
1 1/2 tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh flat leaf parsley leaves
Flaky sea salt (optional)Arrange a rack in the middle of the oven and heat to 425°F.
Peel and trim the carrots. If they are more than 1-inch thick, cut them in half lengthwise; otherwise, leave them whole. Cut the carrots diagonally into 2-inch-long pieces. Place on a rimmed baking sheet; set aside.Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add the garlic and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more. Remove from the heat, add the honey, and whisk to combine.
Drizzle half the brown butter sauce over the carrots and toss to coat. Sprinkle with the salt and pepper and toss to coat again. Spread the carrots into an even layer.
Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.
Transfer to a serving bowl. Drizzle the remaining half of the brown butter sauce over the carrots, add the parsley, and toss to combine. Finish with a generous pinch of flaky sea salt, if using. Serve immediately.
Rainbow Roasted Carrots Recipe with Mustard and Cumin Seeds
2 pounds rainbow carrots
1 tablespoon safflower or other neutral oil, divided
Salt and pepper to taste
1 teaspoon brown or black mustard seeds
1 teaspoon cumin seeds
2 tablespoons chopped cilantro (or parsley)
Flaky sea salt, optional
Preheat oven to 400°F with two racks close to the center.
Peel and trim the carrots. Slice very thick carrots into quarters from root to tip, slice medium-sized carrots in half from root to tip, and leave any very thin carrots whole. The idea is to cut all pieces to a reasonably similar size so they will roast evenly.
Place the carrots on one baking sheet and toss with half the oil, then move half the carrots to a second baking sheet and arrange in a roomy single layer. Sprinkle with salt and pepper and roast until tender and lightly browned, about 20-25 minutes depending on size.
While the carrots roast, place the remaining 1/2 tablespoon of oil and the mustard and cumin seeds into your smallest pan. Warm over medium heat until the seeds start to pop vigorously, then remove from heat and let sit until ready to serve.
When ready to serve, arrange carrots on a platter, drizzle with the cumin and mustard seed oil, sprinkle with cilantro or parsley and some flaky sea salt if you have it.
Baked Sweet Potato Fries
1 pound sweet potatoes, peeled
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly-cracked black pepper
fine sea salt, to taste
Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It’s important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.
Add the fries back to the clean bowl**. Then drizzle evenly with the olive oil, and toss until they are evenly coated.
In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren’t overlapping, or else they will not cook evenly.
Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes. Serve warm.
How to Cook Spaghetti Squash
1 large spaghetti squash (2 small spaghetti squash can be subbed per 1 large)
1 Tbsp oil
1 pinch sea salt
Preheat oven to 400 degrees F and line a large rimmed baking sheet or baking dish with parchment paper or foil.
Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way through, then repeat on the other side.
Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
Note: For a more moist squash, omit the oil and instead add just enough water to cover the bottom of your baking sheet or baking dish and bake at 400 degrees F (204 C) until a knife easily pierces the exterior – about 35-45 minutes.
Once slightly cool, flip squash flesh-side up and use a fork to scrape out the strings. You can now use your spaghetti squash with any recipe you’d like.
Parmesan Roasted Asparagus
Parmesan Roasted Asparagus
Preheat the oven to 400 degrees.
f the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
Arugula Salad
Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl. Add the arugula and toss to combine. Top with the shaved Parmesan and serve immediately.
Recipe Notes
Golden Zucchini Rounds
Cheesy Garlic Roasted Asparagus
Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
Arrange asparagus on baking sheet. Set aside.
In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
Bake for 10-15 minutes until vibrant and just beginning to get tender.
Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
Adjust salt and pepper, if needed. Serve immediately.
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Roasted Blue Potatoes with Herbs
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INGREDIENTS:
For the fruit base
6 cups apples, peeled, cored and thinly sliced
4 cups pears peeled, cored and thinly sliced
2 tablespoons freshly squeezed lemon juice
3/4 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
FOR THE TOPPING
1 ¼ cup old fashioned oats
1 cup all-purpose flour
½ teaspoon ground cinnamon
1 cup light brown sugar, lightly packed
1/2 cup butter, melted and cooled
1 teaspoon pure vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F. Butter a 9×13 inch baking dish.
2. Prepare the fruit base: In a large mixing bowl, combine apple, pears and lemon juice; toss to coat. In a medium bowl mix granulated sugar, brown sugar, flour and cinnamon. Sprinkle sugar mixture over apples and pears tossing to coat. Pour apple pear mixture into prepared pan, spread into an even layer.
3. Prepare the topping: In a large bowl, combine the oats, flour, cinnamon, and brown sugar. Mix butter and vanilla together and pour over oat mixture; stir to combine. Crumble mixture evenly over the apples and pears.
4. Bake in preheated oven for 40-45 minutes or until the crumble topping it golden brown.
Serve warm. If desired, top with vanilla ice cream, caramel sauce, or whipped cream.
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Spaghetti and Spring Garlic
Directions
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
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