Tag Archives: Vegetables/Sides

Roasted Whole Carrots

April 25, 2020

Every so often I notice the bags of pretty colorful carrots at the grocery store and, finally, for Easter this year I bought some! These were mini carrots found at Trader Joes and I roasted them whole, drizzled with olive oil and sprinkled with kosher salt and freshly ground pepper. Carrots are one of the best roasted vegetables (though I like just about every vegetable roasted- it improves them all!) because they get extra sweet and taste more carrot-y. Before serving I added some fresh dill (parsley or chives will also work). Yes, vegetables can look and taste great!

Also on our Easter dinner menu: this herb marinated pork tenderloin (the fresh herbs and lemon make it soo flavorful!), classic cheesy scalloped potatoes, and no knead buttermilk dinner rolls- those two recipes coming next!

Roasted Whole Carrots

INGREDIENTS

1 bunch whole carrots (about 1 lb.), peeled and stems removed (I used baby rainbow carrots)
olive oil (enough to coat carrots, about 1 Tbsp.)
kosher salt and freshly ground pepper, to taste

for serving:
fresh dill, chives or parsley, chopped

DIRECTIONS

  1. Preheat oven to 400 F. Line a large baking pan with aluminum foil and coat with cooking spray.
  2. Place carrots on the prepared pan and drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss to coat. Spread carrots out so they are not touching each other.
  3. Bake in preheated oven for 20-30 minutes until the carrots are tender and caramelized. Remove from the oven and sprinkle with fresh dill, chives, or parsley and serve.

Adapted from Rachel Cooks

Cauliflower Cheese

April 11, 2020

I thought I’d share what I served with the Oven Rotisserie Chicken in case you still need ideas for Easter dinner. Cauliflower cheese is a British dish similar to cauliflower gratin, just a little less fancy. It’s the pasta-less veggie version of mac and cheese. You steam some cauliflower and make a cheese sauce, then combine the two and throw a few breadcrumbs on top (they’re optional- I like the crunch). The cauliflower bakes until golden and bubbling and after you (and your kids) lick the pan clean you’ll wonder why this is the first time you’ve made cauliflower cheese! (By the way broccoli would be just as yummy.)

Cauliflower Cheese

INGREDIENTS

1 large head cauliflower
2 Tbsp. butter
2 Tbsp. all-purpose flour
1-2 tsp. mustard powder (I used 1 tsp.)
salt and freshly ground black pepper, to taste
cayenne pepper, to taste
2 cups milk (whole or reduced fat)
1 1/4 cups + 2 Tbsp. sharp cheddar (or a combo of cheddar and Parmesan/Romano), grated (the stronger the cheddar the better, the original recipe recommends Irish or English cheddar)
panko breadcrumbs, for topping (optional)
extra butter for drizzling on top (optional)
chives or flat-leaf parsley, chopped for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Cut cauliflower into 1-2 inch florets. Steam for about 8 minutes until just tender.
  3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking for about 1 minute. Add mustard powder, a pinch of cayenne, freshly ground black pepper, and stir to combine. Slowly pour in the milk while whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer, stirring frequently for a few minutes until it thickens (it will coat the back of a spoon). Stir in 1 1/4 cups of the cheese slowly, allowing it to melt before you add more. Adjust seasonings to taste.
  4. Spread the cauliflower into a 9×13 baking pan. Pour the sauce over the cauliflower and sprinkle with the remaining 2 Tbsp. cheese. Top with the breadcrumbs and a drizzle of butter, if using. Bake until until golden and bubbling, about 30-35 minutes.
  5. Sprinkle with herbs and serve.

Adapted from Smitten Kitchen

Orange Couscous with Cranberries and Cashews

June 2, 2015

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I realized while typing out this recipe that it would make a very festive Christmas side dish. And here we are on the first 80+ degree day of summer! You don’t have to wait for Christmas to make this couscous. Dotted with green onions, sweet dried cranberries, and roasted cashews, and tossed in a maple-orange vinaigrette, it’s light and fresh and perfect year-round! I served it with Parmesan and panko crusted thin-cut pork chops and steamed green beans. It would be excellent with chicken kebabs or grilled shrimp or fish or just about anything.

Orange Couscous with Cranberries and Cashews

INGREDIENTS

3/4 cup couscous (I used whole wheat)
1 cup water or low-sodium chicken/vegetable broth
zest of 1/2 orange
2 Tbsp. fresh orange juice
1 tsp. pure maple syrup
1 Tbsp. olive oil
1/3 cup dried cranberries
1/3 cup roasted cashews, roughly chopped
2-3 green onions, thinly sliced
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Put the couscous in a medium bowl. In a very small saucepan, bring the broth and a pinch of salt to a boil over high heat, then pour it over the couscous. Tightly cover the bowl with plastic wrap and let stand until the couscous is tender and the broth is absorbed, about 5 minutes. Gently scrape and fluff the couscous with a fork and serve as is (stir in a little butter or olive oil, if you like).

2. Meanwhile, in a small bowl, whisk together the orange zest, orange juice, maple syrup, and oil, then season with salt and pepper.

3. Pour the dressing over the warm couscous and gently toss to combine. Add the cranberries, cashews, and scallions and gently toss again. Adjust the seasonings to taste and serve.

Serves 4.

(Adapted from Keepers)

Basmati Rice Pilaf with Currants and Almonds

April 23, 2015

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Here’s the promised basmati rice recipe to accompany the Middle Eastern Chicken Kebabs. What makes this rice so special? Well, first it’s sauteed in a bit of butter, onion, garlic, and spices. And after being simmered until fluffy, you toss in some dried fruit (I chose currants) and golden toasted almonds. Not your ordinary rice. So much better. Pictured with roasted broccoli on the side.

Basmati Rice Pilaf with Currants and Almonds

INGREDIENTS

1 1/2 cups white basmati rice, rinsed
2 Tbsp. unsalted butter
1/2 cup finely chopped yellow onions
1/2 tsp. cumin
1/2 tsp. ground turmeric
1/4 tsp. cinnamon
2 cloves garlic, minced
2 1/4 cups water
1 1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots
1/4 cup sliced or slivered almonds, toasted until golden

DIRECTIONS

1. Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

Serves 6.

(Adapted from Once Upon a Chef)

Crispy Baked Sweet Potato Fries

March 27, 2015

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Some time ago I discovered the trick to crispier baked sweet potato fries and haven’t looked back. The secret ingredient? Cornstarch. A little bit of cornstarch makes a big difference in crispiness! The other key to success is spacing out your fries on the baking sheet. If they’re toppling all over each other (as pictured- for the photo I combined two pans into one- not helpful, I know), they’ll steam and turn soggy. And they can be seasoned with whatever spices you love. My go-to mix is cumin + coriander + garlic powder + smoked paprika and I serve them with a chipotle ranch sauce for dipping. Yum.

Crispy Baked Sweet Potato Fries

INGREDIENTS

sweet potatoes
2 tsp. cornstarch per sweet potato
1 Tbsp. olive oil (or melted coconut oil) per sweet potato
kosher salt and freshly ground black pepper

spices:
cumin + coriander + garlic powder + smoked paprika (my favorite combination)
cinnamon-sugar
cayenne
Cajun seasoning
adobo seasoning
curry powder, etc.

DIRECTIONS

1. Preheat oven to 400 F. Line a large baking sheet with foil (coated with nonstick spray), parchment paper, or a silicone baking mat.  Make sure the potatoes aren’t too crowded. I used 2 medium sized baking sheets for 2 potatoes.

2. Wash and peel the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide.  Place in a large bowl and toss with cornstarch. You want a nice thin coating.  Discard the extra cornstarch. Place potatoes back into the bowl and add the olive oil and seasoning(s) of choice. (I often just mix everything right on the baking sheet.)

3. Line the sweet potatoes onto the baking sheet.  Try not to crowd them or else they won’t bake, they’ll just steam.  Bake for 20-25 minutes, turning occasionally, until soft in the center and crisp on the outside. Serve immediately.

(Adapted from Sally’s Baking Addiction)