Thyme Roasted Carrots

          As we discussed last week, many root vegetables are too often overlooked and under served at the family dinner table.  Carrots are perfectly wonderful to serve all year around, not just at your annual holiday meal.  In fact, you can actually grow carrots all year, in your own backyard, without waiting on one particular season.  If you have picky eaters (both adults and children) who shun the carrot and think it taste like rabbit food, introduce them to the roasted carrot, also known as vegetable candy.  Carrots are the perfect roasted root vegetable.  I mentioned last week that roasting concentrates the flavor of the vegetable and caramelizes its natural sugar content. Carrots naturally contain greater amounts of sugar, and roasting this vegetable only magnifies its sweetness.  I have made these carrots for many, and some can tell no difference between the roasted carrot and the roasted sweet potato.   Try something new next week for dinner and make an effort to add roasted carrots to your upcoming meal plan.

Recipe adapted from Poor Girl Gourmet

Ingredients

·         2 pounds carrots, peeled, halved, and cut into 2 to 3 inch chunks

·         2 tablespoons extra-virgin olive oil

·         ½ teaspoon dried thyme

·         1 ¼ teaspoons kosher salt

·         ½ teaspoon coarse ground black pepper

Directions

1.      Preheat the oven to 400 degrees and line a sheet pan with parchment paper.

2.      In a medium sized bowl, toss together the carrots, olive oil, thyme, salt, and pepper.  Spread the carrots in one even layer onto the prepared baking sheet.  Roast for 45 to 50 minutes, flipping once, until the carrots are nicely browned.  Serves 4.  

Carrot Kugel

Ingredients

• 2 pounds of carrots, chopped
  
• ¼ cup honey
  
• 2 tablespoons brown sugar
  
• ¼ teaspoon nutmeg
  
• ½ teaspoon cinnamon
  
• ¼ teaspoon kosher salt
  
• 1 tablespoon orange juice
  
• 3 eggs
  
• ¼ cup brown rice flour
  

Directions

1. Cook carrots in a steamer for 25 to 30 minutes, or until tender.
   
2. Meanwhile, combine honey, brown sugar, nutmeg, cinnamon, salt, orange juice, eggs, and flour in a food processor. Add cooked carrots and puree until well blended.
   
3. Spoon into 6 pre-greased ramekins. Bake at 350 degrees for 45 minutes. Serve warm or cold. Yields 6 servings. 

 

Recipe adapted from elanaspantry.com

Potted Pork Chops with Sweet Onions and Apples

recipe adapted from Rachael Ray

 Ingredients

• 6 boneless pork chops, halved
• Kosher salt and freshly ground black pepper
• 2 tbs. EVOO
• 2 medium onions, sliced
• 2 medium Macintosh apples, peeled and chopped
• 2 fresh bay leaves
• A few sprigs fresh sage, very thinly sliced
• 1 can of chicken broth

Directions

1. Season the pork with salt and pepper. Heat 1 tbs. EVOO in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the remaining oil to the pan. 
2. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the broth to the pot. Simmer uncovered for 5 minutes and allow to thicken.  
3. Slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot. Serves 5.

Roasted Winter Vegetables

 Ingredients

• 1 lb. baby carrots
• 4 red potatoes, quartered
• 1/2 lb. brussel sprouts (halved if large)
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. Herbs de Provence

Directions

1. Preheat oven to 425 degrees. Toss all ingredients together in a large bowl.  Transfer to a large baking sheet.  Roast for 40 minutes, flipping once.  Serves 5. 

Balsamic Summer Squash

 Ingredients

• 3 medium zucchini, cut into 1 inch cubes
• 3 medium yellow squash, cut into 1 inch cubes
• 2 cloves garlic, minced
• 2 tbs. EVOO
• 2 tbs. Balsamic vinegar
• 1 1/2 tsp. Italian seasoning
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Heat oil over medium heat; add garlic and cook 30 seconds.  Add all remaining ingredients and cook covered for 25 minutes.  Remove lid and reduce heat to low; cook an additional 10 minutes stirring occasionally.  Serves 6.

Honey Dijon Grilled Pork Chops

recipe adapted from Rachael Ray

 Ingredients

• 4 bone-in pork chops
• 1/4 c. stone ground Dijon mustard
• 1/4 c. honey
• 2 tbs. apple cider vinegar
• 1 tbs. lemon juice
• 2 tsp. dried thyme

Directions

1. Whisk together mustard, honey, vinegar, lemon juice and thyme.  Pour over pork chops and allow to marinate overnight.  
2. Grill pork chops over medium heat for 20 minutes, flipping once.  Serves 4. 

Roasted Carrots, Potatoes, and Onions

 Ingredients

• 1 lb. baby carrots
• 4 small Idaho potatoes, cubed
• 2 yellow onions, chopped
• 1/4 c. plus 1 tbs. Kraft Zesty Italian dressing
• 3/4 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees.
2. Toss vegetables in 1/4 c. dressing, salt, and pepper. 
3. Roast for 30 to 40 minutes.  Toss with remaining dressing and serve.  Serves 4. 

Sauteed Squash, Zucchini, and Mushrooms

Ingredients

• 4 yellow squash
• 3 zucchini squash
• 2 c. mushrooms, sliced
• 2 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 3/4 tsp. black pepper

Directions

1. Slice squash into thick matchsticks.  In large cast iron skillet, heat EVOO over medium high heat.  Add squash, mushrooms, salt, and pepper. Cover with lid and allow to cook 30 minutes, stirring occasionally.  Remove cover and allow excess water to boil off.  Serves 6.