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Vegetables

Honey-Glazed Roasted Rainbow Carrots

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Sometimes I just overcomplicate the simple things, I really do.

Honey-Glazed Roasted Rainbow Carrots

Why is it that the side dishes can be the most daunting at times and why is it so easy for me to forget how good something like honey-glazed roasted carrots can be? I guess that’s why I need to memory jolt as much as anybody…..oh how I wish I could blame age….damn!

As I was putting together this year’s Easter meal, I MADE myself hold back on making 10 courses, I honestly did. I mean after all the indulgence of chocolate, morning sweets, coffee, and mimosas, there seriously isn’t enough hours in the day to fit much more food down our pie holes! I mean my God why is it that with holidays we just think we need to eat like its our last meal? I am SO guilty and SO trained…

Nevertheless, I decided to make a fantastic main dish, a beautiful side, and our traditional pane di paqua (Easter bread) and then I quickly reminded myself to “BASTA!” (which means enough in Italian, ENOUGH!).

Since I had a great idea for the main dish, for the veggie side dish, I wanted to stay festive and what is more festive than carrots on Easter, I mean REALLY??? Nature is totally perfect…..

For the main dish I made cavatelli pasta with a delicious braised chicken, leek, and pea sauce so a slightly sweet roasted side dish just sounded like the perfect complement. Plus, if I was making pasta and bread I really needed something easy or out the window goes my fabulous new philosophy of doing less on during these holiday affairs.

As for the recipe, honestly it doesn’t need any extra explaining but just make sure the honey-sauce has the right balance of acid and sweet for your taste buds. Oh and don’t forget the parsley at the end as the green really looks pretty over the carrots and I am ALWAYS about pretty, always.

Now, I do realize that this recipe is showing up a week AFTER Easter BUT I must remind myself that Spring is just beginning and carrots are in season for a while so I don’t feel too bad for posting it late…….well, maybe a little but I’ll get over it, I’m sure.

Honey-Glazed Roasted Rainbow Carrots

Honey-Glazed Roasted Rainbow Carrots
 
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Recipe type: Side Dishes
Serves: 8
Ingredients
  • 5 bunches of rainbow carrots, peeled and tops removed except about an inch
  • olive oil
  • sea salt
  • pepper
  • 1 lemon
  • 2 - 3 T honey
  • water
  • chopped parsley for garnish
Instructions
  1. Preheat oven to 400
  2. Line 2 baking sheets with parchment paper. Peel carrots and rinse and put on sheets in individual layer
  3. Pour olive oil, salt, and pepper and roll around to coat
  4. Put in oven for 25-30 or until roasted and tender when pierced
  5. While carrots are roasting in a glass container mix honey and ½ a lemon. Whisk together and add a little water. Taste and adjust as needed, want a little sweet but not too overwhelming.
  6. When carrots have 5 minutes left, pour glaze over them and return to oven to finish
  7. Remove from oven, put on platter, and top with parsley

Honey-Glazed Roasted Rainbow Carrots

Roasted Delicata Squash Rings with Herbed Yogurt

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Roasted Delicata Squash Rings with Herbed Yogurt 4

Roasted Delicata Squash Rings with Herbed Yogurt 11

Roasted Delicata Squash Rings with Herbed Yogurt 14

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When fall arrives and harvest is in full swing I could be a complete vegetarian, I swear. During the autumn bounty I over shop and spend all my hours creating new dishes all the while stuffing my freezer as if I will run out of food 2 months from now! I am worse than a kid in a candy store eating their way through the experience and giddy as the day is long….ohhh life’s simple pleasures. I am sure Enrique is thrilled I have this addiction….after all there are so many other vices I could take up…:)

This recipe of roasted delicata squash rings with herbed yogurt is as good as any sweet experience you can buy, in fact it’s better. The caramelization creates the BEST layer of sugary sweet and combined with the smooth tangy flavor of the yogurt you have a exquisite culinary experience…take it up a notch and add the crunchy tartness of pomegranate and a lemony wood herb combination and it immediately transports into a magical experience.

The best part of this dish, other than consumption, is how EASY it is to prepare. Honestly, 5 minutes prep and the rest is oven time…that’s it. Serve it up with any protein you like or keep the meal vegetarian and pair it with an ancient grain like freekeh or farro. Make it for a party and your friends will think you totally rock. It’s a fabulous appetizer, side dish or main, just do your own creation and happiness will abound.

If nothing else, just devour it.

5.0 from 1 reviews
Roasted Delicata Squash Rings with Herbed Yogurt
 
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Serves: 2-4
Ingredients
  • 1-2 Delicata Squash, cut into rings and seeded
  • Olive Oil
  • Sea Salt
  • Fresh Ground Pepper
  • 1 Cup Greek Yogurt
  • 4 T Fresh Herbs, sage, parley, tarragon
  • Pomegranate Seeds
Instructions
  1. Heat oven to 350
  2. Slice Delicata Squash into rings and seed. Place on baking sheet and drizzle with olive oil, salt and pepper
  3. Cook for 20-30 minutes or until caramelized and tender
  4. Meanwhile, mix yogurt and most of herbs (reserve a little to top yogurt and put on delicata squash once out of oven).
  5. Once squash is done, arrange on platter, sprinkle with a little fresh herbs and pomegranate seeds. Serve with yogurt sauce

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Roasted Delicata Squash Rings with Herbed Yogurt 20

 

Grilled Harvest Vegetables with Burrata Cheese

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Harvest Vegetables with Fresh Burrata

Harvest Vegetables with Fresh Burrata 1

There probably isn’t an easier recipe than this one which makes it either good or not so good to post…nonetheless, I am putting this on the blog because of all the times I just need a memory jog or a slightly new twist to an old classic.

Grilled harvest vegetables rock on their own but top them with some fresh burrata cheese and you will believe you have gone to another dimension of food! Something magical happens when the fresh, soft burrata hits the warm veggies and melts over them creating ooey gooey goodness…..oh the textures and tastes of comfort food bliss, life’s simple pleasures for a foodie…..

I make a big batch of these on the weekend, some for immediate consumption and some for the coming week. My choices of what to grill this time of year is completely dependent on my farming buddies at the local market but if you aren’t a frequent goer to these events, any grocery store will have a great selection of organic yummies so have some fun and pick what you will actually eat….

Shopping and choosing is the hardest part of this recipe so after that task is completed clean them up, slice in half, pour over some olive oil, and sprinkle with salt and pepper…last but not least, grill em’! Honestly, that is it…not much sexier than that but what will be is the food experience waiting for you when they are done.

Copy this recipe exactly or change up the veggies and the cheese, your choice. Every time you do, it will be a new culinary delight…..

5.0 from 1 reviews
Grilled Harvest Vegetables with Burrata
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • Harvest Vegetables:
  • 2 - Zucchini
  • 4 - Assorted Bell Peppers
  • 2 - Eggplant
  • Burrata Cheese
  • Olive Oil
  • Sea Salt
  • Fresh Ground Pepper
Instructions
  1. Wash and cut vegetables length-wise. Top with olive oil and salt and pepper.
  2. Heat Grill. Place vegetables onto grill and cook until desired doneness.
  3. Remove from grill and cut into large pieces. Mix together and add more olive oil, salt and pepper, if desired.
  4. Top with chunks of burrata cheese and serve warm

 

Fried Root Greens with Radishes

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Fried Root Greens with Radishes

How about those radishes? What do you do with these come harvest time? Personally, I totally love them raw….right out of the ground (washed of course) and chomp chomp…..bam that spicy heat just gets me every time…it’s SOOO addicting! This recipe has a whole other style because it cooks the radishes and uses the green tops; the fancy name is fried root greens with radishes.

Now if you are both a gardener and a farmers market attendee, these roots are in full swing and you can quickly be inundated with them so maybe some other ways to prep are in the works and much needed in your repertoire of recipes!

First time I had blistered radishes I fell in total love…..then I had them roasted and fell in love again. I guess it’s sorta like having a romance renewal with your husband……falling in love different ways, all the time…..

Anyway, both blistering and roasting takes that “edge” off of the radish. While I LOVE that flavor and that addictive “hit”, sometimes it just works to have them prepared in a way that complements great seasonal proteins and other root veggies.

This recipe of fried root greens with radishes is ridiculously easy and I serve it often with grilled lamb chops or braised lamb breast but it would totally work with a wonderful grilled flank steak, pork loin chop, or roasted whole chicken…your choice or come up with your own pairing……that’s half the fun anyway, isn’t it?

So while there is an abundance of these, try out some different recipes and give this one a shot and if you have a little dash of some WONDERFUL aged balsamic vinaigrette, even more of a reason to experiment!

Fried Root Greens with Radishes
 
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Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 bunch of radishes, tops removed, washed, and radishes quartered
  • 4 scallions, sliced in half and some of green tops removed
  • Olive oil
  • Sea salt and Pepper
  • Good aged Balsamic Vinaigrette
Instructions
  1. In a saute pan over medium heat, heat 2 T of olive oil and put in scallions and cook until browned a little on all sides, remove and keep warm. Add radishes and a little more olive oil. Cook until "blistered" and a bit soft. Remove and keep warm. Add a little sea salt to both
  2. In a dutch oven, fill bottom about 1 - 1½ inches and heat to about 375 or slightly bubbly. Quickly add the whole green tops of the radishes and cook for 1-2 minutes. Scoop out and put on a plate lined with a paper towel, allow to drain, and sprinkle with sea salt.
  3. To assemble:
  4. On a plate, place some of the green tops and place a few radishes and green onion halves. Drizzle balsamic vinaigrette and cracked black pepper. Serve right away.