Showing posts with label roasted carrots. Show all posts
Showing posts with label roasted carrots. Show all posts

27 July 2015

Roasted Green Beans with Carrots, Onions and Honey


I firmly believe that good meals need not be complicated.

In fact, I have a three-items-on-the menu role. A savory with a compliment and a contrast. Simple meals, in my opinion, are more elegant.

A favorite here is roasted chicken with fresh French bread and a tossed salad.  More often than not, the starchy item is eliminated, and replaced with a vegetable side dish.

I would serve this simple side dish with pork and cole slaw (made with pineapple).

Roasted Green Beans with Carrots, Onions and Honey (serves two)
  • 1 cup trimmed green beans, cut into 1-inch pieces
  • 1/2 cup carrots, trimmed into slender, 1-inch pieces
  • 1 small sweet onion, sliced or cubed
  • 1 Tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon honey (optional)
  • 1 teaspoon unsalted butter (optional)

Preheat oven to 350 degrees.

Using a medium sauce pan, bring about two cups of water to a boil. Add the beans and carrots and boil for two minutes. Remove vegetables and plunge into ice water to stop the cooking.

Grease a shallow casserole or pan. Add the vegetables, including the onions, and drizzle with olive oil. Place in the oven and roast for about 45 minutes or until golden brown. Toss frequently during roasting.

I added butter and honey after roasting. The result was a sweet-salty side dish.




21 February 2014

Roasted Carrots with Brown Sugar and Thyme

Roasted Carrots with Brown Sugar and Thyme

I really never know what's on the menu for the week until I shop at the farm market.

07 February 2014

Maple-Roasted Carrots with Onions and Thyme

How to make a bag of frozen carrots taste delicious.

So what happens to those bags of frozen vegetables in the back of the freezer?

I can't bring myself to throw them out without making an effort to do something with them: my frugal French genes makes in hard for me to waste things.

I found a bag of carrots the other day.  I couldn't bear to throw it out, even if the contents tasted like freezer. (Freezer is not a taste. It is not sweet, sour, salty, savory, bitter, freezer, etc.)

I saved those carrots. And then savored them. It was like eating dessert.

Here's what you need to make Maple-Roasted Carrots with Onions and Thyme from a bag of frozen carrots. Of course, fresh would be better.

  • 1 13-ounce bag of frozen carrots
  • 2 cups vegetable or chicken broth
  • 1 cup water
  • 1 stick cinnamon
  • 1 large or 2 small sweet onions (I used cipollini onions, of course)
  • 2 Tablespoons, fresh thyme, chopped
  • 1/3 cup maple syrup
  • 1 Tablespoon extra virgin olive oil
  • dash sea salt
  • 2 Tablespoons butter

Preheat oven to 400.

If there is any ice on the carrots, rinse them in cold water and allow to dry in a colander or on a paper towel. Once they are dry, place them in a large saucepan and cover with broth; allow them to partially cook (bring to a boil, then remove from heat). I used vegetable broth and tossed in a stick of cinnamon. (Refrigerate or freeze the broth for another use.)

Drain the carrots, and toss with olive oil, maple syrup and chopped thyme. Add salt. Place on a lined cookie sheet or in a shallow baking dish on an upper - but not the top - oven shelf. Allow carrots to further cook and brown - at least 20 minutes. Keep an eye on them: All ovens cook differently.

While carrots are browning, caramelize onions in a small sauté pan with butter. When both carrots and onions are browned, toss and serve.

Simple and fast, this side dish taste is also sweet and salty - and I love that. Pair it with pork or chicken and a green salad.

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