So, everything is roasted. As I’m writing these posts, I’m thinking, “gosh, do they all sound the same?” Well, they don’t taste the same, at all. Tomorrow’s recipe isn’t roasted, however today we are roasting again.
This recipe was adapted from one on America’s Test Kitchen: Roasted Carrots and Fennel with Toasted Almonds and Lemon. Given that I don’t like fennel and Tristan could care less, I’ve removed the fennel and added a dash of cinnamon:
Roasted Carrots with Toasted Almonds and Lemon
via Urban Greens; yet again, the recipe says this serves 4-6 but I found it yielded 2 modest servings.
- 1 lb. Carrots, peeled, halved crosswise, and cut lengthwise
- 2 tablespoons unsalted butter, melted
- ¼ cup toasted sliced almonds
- 1 teaspoon lemon juice from 1 lemon
- Chopped fresh parsley leaves
- Table salt and ground black pepper
- Dash of cinnamon
- Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a rimmed baking sheet with parchment or aluminum foil.
- In a large bowl, combine the carrots with the butter, dash of cinnamon, ½ teaspoon salt and ¼ teaspoon pepper; toss to coat. Transfer the carrot to the prepared baking sheet and spread into a single layer.
- Cover the baking sheet tightly with foil and roast for 15 minutes. Remove the foil and continue to roast, stirring twice, until well-browned and tender, 30 to 35 minutes.
- Remove from oven and place in a large bowl. Toss the roasted carrots with the almonds, lemon juice, and chopped fresh parsley leaves. Transfer to a serving platter, season with salt and pepper to taste.
…et bon appetit!
We paired the carrots with garlic lemon chicken, which was a hit.
Up next: LOW CAL Mac & Cheese! I know – tell you more, right?!
On to day two of sharing recent side dishes I’ve created using vegetables from our local Farmer’s Market. Yesterday, I talked about Honey Balsamic Roasted Carrots. Today, we’re using butternut squash in a recipe from Women’s Day. This was actually my first squash experience – I’d always been strangely intimidated by cutting and roasting such an odd-shaped veggie.
Roasted Butternut Squash with Spinach, Toasted Almonds and Spice
- 1 medium (about 1 1/2 pounds) butternut squash, cut into 1-inch pieces
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil
- Kosher salt
- 1/4 cup(s) sliced almonds
- 1/4 teaspoon(s) ground cinnamon
- 1 pinch(s) cayenne pepper
- 4 cup(s) baby spinach
If you’re like me, you had to Google “how to cut a butternut squash.” This is a good description.
- Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
- Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
- Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.
Here’s our final dinner, paired with ribs:
LOVED this side dish. If I recall, Tristan thought it was good but wasn’t quite as obsessed. I was able to take leftovers to work the next day and just pull out a few wilty spinach pieces. I will definitely make this recipe again. And, now I know how to handle butternut squash! #wifewin
Up next: I use the leftover toasted almonds in Roasted Carrots with Toasted Almonds and Lemon.
This week, I’m going to share with you a few recipes I’ve enjoyed this winter using local, in-season vegetables that I’ve picked up at the Ballard Farmer’s Market – specifically, carrots and butternut squash.
For those of you not from Seattle, the Ballard Farmer’s Market takes place each Sunday all year long from 10 a.m. – 3 p.m. on Ballard Ave., a street which also happens to have cute shops and myriad foodie restaurants and bars. So let’s be real: it’s not JUST about the veggies :). It would not be odd for me to emerge from a shopping trip with a bag of brussels sprouts from a stand, a bag of macarons from Fresh Flours Bakery, a new nail polish from Hoa and a fashionable treasure from Buffalo Exchange.
Here are some shots of the market, courtesy of Wikimedia and Beth Evans Ramos.
Technically, carrots are a year round vegetable, but during the winter months, one must take what one can get! Here’s my bunch:
One of the reasons I love making fancy side dishes is because A) it tricks me into eating vegetables and B) it can make a relatively plain main course (i.e. chicken breast) seem like an official meal. I was very eager to try a recipe I’d seen on Pinterest – Honey Balsamic Roasted Carrots from A Cedar Spoon.
Honey Balsamic Roasted Carrots
This yielded two modest sized servings for us, though the originally recipe says it serves four.
- 1 lb. carrots, peeled and sliced
- 3 tsp. balsamic vinegar
- 1Tbsp. honey
- 3 Tbsp. extra virgin olive oil
- ¼ tsp. sea salt
- Dash of fresh ground pepper
- Preheat oven to 450 degrees.
- Wash carrots and peel skin. Produce from the farmer’s market is usually extra dirty, so even though I won’t be eating the skin, I still give it a good wash. The peeling took me about 20 minutes, but I found I really enjoyed how easy the carrots were to peel.
- Cut off the top of each carrot (the part with the with leaves!) and slice in half width wise.
- In a medium mixing bowl, whisk together the balsamic vinegar, honey, extra virgin olive oil, sea salt and a dash of pepper.
- Add the sliced carrots and mix well until carrots are coated with the glaze. Let sit for 5 minutes.
- Line a baking sheet with foil and spread carrots over the baking sheet and sprinkle a bit more salt over the carrots.
- Roast in the oven for 20-30 minutes until the carrots are tender stirring occasionally.
And here’s the final result! I think these lasted about five minutes. They were deLISH!
Up next: Roasted Butternut Squash with Toasted Almonds and Spinach.