Tag Archives: Carrots

Appetizer Gluten-Free Poultry Soup

Tuscan White Bean Soup with Chicken

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For those of you freezing your butts off right now, I hope this soup comes at the perfect time. I love one-pot meals and I especially love them on weeknights when I don’t want to do a lot of cleanup.

Because, let’s be real, who has time to scrub multiple pots and pans on a Thursday night when you’re trying to binge ShondaLand?

Not me!

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

This Tuscan White Bean Soup couldn’t be easier to prepare. It’s hearty and filling enough to be a main meal thanks to plenty of beans, veggies, and shredded chicken.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For a vegan version of this soup, leave out the shredded chicken and substitute vegetable broth for the chicken broth – easy peasy.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

Leftovers were great the next day, so for a larger family, feel free to double the recipe.

 

Tuscan White Bean Soup with Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tablespoons extra-virgin olive oil
  • 1½ cups chopped onion (about 1 medium)
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 cups kale, stemmed and chopped into 1 inch pieces
  • 4 large garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 6 cups low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 bay leaf
  • 1 15 oz. can great northern beans, strained and rinsed
  • 2 cups rotisserie chicken, shredded (Try my Slow Cooker Shredded Chicken)
  • 2 Tablespoons fresh lemon juice
  • ¼ cup parmesan cheese, shaved
  • Salt and Pepper
Instructions
  1. Heat one Tablespoon of olive oil in a large pot over medium heat. Add the onions, carrots and celery and saute for 6-7 minutes, until the onions begin to turn translucent. Add a pinch each of salt and pepper.
  2. Add the second Tablespoon of olive oil to the bottom of the pan, then add the kale and saute for 2 minutes, until the kale breaks down slightly. Add the garlic and saute for 30 seconds. Add the tomato paste and stir into the vegetable mixture.
  3. Add the chicken broth, thyme, bay leaf and beans to the pot. Give the mixture a quick stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the rotisserie chicken and allow to simmer for 2 minutes to heat the chicken through.
  4. Remove from heat and stir in the lemon juice. Add salt and pepper to taste. Serve with shaved parmesan.
 

Appetizer Gluten-Free Salad Vegan

Kale Salad with Tahini Dressing

Hello friends! I can’t believe it’s Thursday already. This week is flyyyyyying by for me. I was in Boston visiting my family this past weekend and I flew back to LA bright and early on Tuesday morning.

I am finally getting the chance to catch up and say hi to you guys.

Kale Salad with Tahini Dressing Recipe -- Little Chef Big Appetite

I am reallllllly excited to share this Kale Salad with Tahini Dressing recipe with you today! Tahini, a ground sesame seed paste, is an essential ingredient in hummus. But in reality, it can be used for so much more: cookies (think of it like peanut butter), dressings, sauces, etc.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

In this recipe, I paired the tahini dressing with a light kale salad made with cucumbers, shredded carrots, celery, and raisins. It would also be delicious with a Greek salad with feta and tomatoes.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

The recipe makes about one cup of dressing, so you’ll have leftovers. It should keep in the fridge for up to one week, but if you know you won’t use it in time, feel free to cut the recipe in half.

Kale Salad with Tahini Dressing Recipe

Enjoy! I know you’re going to love this one!

 

Kale Salad with Tahini Dressing
 
Prep time
Total time
 
Serves: 2
Ingredients
Kale Salad
  • 4-6 handfuls shredded kale
  • ½ medium cucumber, peeled and diced
  • 1 stalk celery, finely chopped
  • ¼ cup shredded carrots
  • ¼ raisins
Tahini Dressing
  • ¼ cup water
  • ¼ cup raw tahini
  • Juice of ½ lemon
  • 1 garlic clove minced
  • 1 tsp maple syrup (or honey)
  • ½ Tablespoon apple cider vinegar
  • ½ teaspoon soy sauce
  • ¼ teaspoon cumin
  • pinch sea salt
Instructions
  1. Place all kale ingredients in a large bowl. Set aside.
  2. Combine dressing ingredients in a jar with a lid (or use a bowl and whisk). Shake the jar until the ingredients are thoroughly combined.
  3. Toss the salad with a couple Tablespoons of the tahini dressing to taste.
 

Poultry Soup

Chickpea and Chicken Sausage Minestrone Soup

It’s getting to be that time of the year where all you want to do after work is cozy up with something warm. Even though the nighttime weather is only hitting the low 60’s in LA recently, I still find myself craving warmer meals.

Chicken and Chickpea Sausage Minestrone Soup Recipe

This Chickpea and Chicken Sausage Minestrone Soup came out of a desire to make a hearty soup, but pack it with a protein, so that it would be filling enough as a main meal.

Chicken and Chickpea Sausage Minestrone Soup Recipe

Before cooking the vegetables, I added chicken sausage to the pan, using a spatula to crumble it up into tasty bite-size pieces. From the smell of the sausage browning alone, I knew this soup was going to be great! I added a whole chili to the soup, which was perfect for me, but Travis still wished it was spicier. Only add more chili if you dare!

Chicken and Chickpea Sausage Minestrone Soup Recipe

This beautiful soup comes together in just 30 minutes, making it the ideal meal for weeknights. I also love anything you can make in one pan or pot.

Both Travis and I went back for seconds and the leftovers tasted great for lunch the next day. Feel free to leave out the sausage for a vegetarian option, as well!

 

Chickpea and Chicken Sausage Minestrone Soup
 
Prep time
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Total time
 
Serves: 4
Ingredients
  • ¾ cup uncooked whole wheat shell pasta
  • 1 Tablespoon olive oil
  • 2 Italian or Andouille-style chicken sausages, without casings (I like Applegate Sausages)
  • 1 cup carrots, diced on a bias
  • 1 cup yellow onion, chopped
  • 1 fresno chili, seeds removed, minced
  • ½ cup celery, diced on a bias
  • 6 cloves garlic, minced
  • ⅛ cup fresh parsley, chopped, divided
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • ½ teaspoon red pepper flakes
  • 1 15 oz. can fire-roasted tomatoes
  • 1 15 oz can chickpeas, rinsed and drained
  • 4 cups reduced-sodium chicken broth
  • Salt and Pepper
Instructions
  1. Cook pasta according to package directions, omitting salt. Drain and set aside.
  2. Heat a large saucepan over medium-high heat. Add the oil to the pan. Add the chicken sausage, using a spatula to crumble as it browns. Cook for 3-4 minutes, until lightly browned. Add the carrots, onion, chili and celery. Cook for 5 minutes, stirring regularly. Add the garlic, 2 Tablespoons of the parsley, thyme and red pepper flakes. Cook for an additional 5 minutes.
  3. Add the tomatoes, chickpeas and broth. Bring to a boil and then reduce heat to a simmer for 5-7 minutes. Add the pasta and season the soup with salt and pepper to taste. Serve with the remaining parsley and additional red pepper flakes to taste.
 

Salad Vegan

Thai Celery Salad

We eat a lot of salads in our house, but it seems like we are always reaching for the same old ingredients. Last week I was craving a large bowl of leafy greens, but unfortunately the lettuce in our fridge had gone bad. We still had a whole lot of other green “things,” so I decided to throw together this salad, using celery and cilantro as the base.

Thai Celery Salad Recipe - Little Chef Big Appetite

Given my low spice tolerance, I typically wouldn’t have even added the chili, but I had half of one sitting at the bottom of my fridge so I just thought, “to heck with it!” Surprisingly, I was able to tolerate it, and it really enhanced the flavors!

After I made this, I searched around the web for other celery salad recipes. I found some really delicious looking ones that included apples, so next time I run out of lettuce I think I will try that combination (and likely leave out the carrots and chili).

Thai Celery Salad Recipe - Little Chef Big Appetite

 

Thai Celery Salad
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 4 celery stalks, ends trimmed and sliced on a diagonal
  • 1 scallion, thinly sliced and green parts only
  • 1 teaspoon jalapeno or fresno chili, thinly sliced and seeds removed
  • ⅓ cup loosely packed cilantro leaves, tough stems removed
  • ¼ cup grated carrots*
  • ⅛ cup chopped roasted peanuts
  • 1 Tablespoon vegetable or canola oil
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  • ¼ teaspoon sugar
  • salt and pepper
Instructions
  1. In a large bowl toss together the celery, scallion, cilantro, carrots, and peanuts.
  2. In a small bowl whisk together the oil, lime juice, fish sauce, sugar, and a pinch of salt and pepper. Toss the dressing with the celery mixture. Season with salt and pepper to taste.
Notes
*If you don't want to pull out your food processor or box grater, feel free to use a vegetable peeler to create thin strips of carrots.
 

Side Dish

Roasted Carrots with Spiced Greek Yogurt

Oh boy, do I have a recipe for you!

Roasted Carrots with Spiced Greek Yogurt Recipe

Ever since I had colorful carrots at a restaurant a little over a year ago, I just can’t go back to regular orange carrots.

Roasted Carrots with Spiced Greek Yogurt Recipe

There is something about all of these colors that makes me smile. They add so much vibrancy to my dinner plate.

And when I buy carrots with the tops on, I feel like they were pulled right from the earth and delivered straight to my kitchen. Other times I just feel like a rabbit.

Roasted Carrots with Spiced Greek Yogurt Recipe

This dish is restaurant quality, but it comes together very easily. Make it for guests and you’re sure to impress.

I highly recommend making the yogurt alongside the roasted carrots. It provides a tart bite (and a good dose of protein!) that will make you go back for seconds.

Roasted Carrots with Spiced Greek Yogurt Recipe

Travis and I ate these carrots alongside pine nut-crusted chicken, but I think this dish would pair well with almost anything…especially a nice crisp white wine.

Roasted Carrots with Spiced Greek Yogurt Recipe

We both devoured these, so if you’re cooking for a crowd, I recommend doubling the recipe!

 

Roasted Carrots with Spiced Greek Yogurt
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 2-3
Ingredients
  • ¾lb Carrots (I like the colored variety)
  • 1 tablespoon Extra-Virgin Olive Oil
  • 2 teaspoons Sugar
  • ½ teaspoon Paprika
  • ¾ teaspoons Ground Cumin (Divided)
  • ½ teaspoon Coriander (Divided)
  • ⅛ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • ¼ cup Plain Greek Yogurt (I used Fage 0%)
  • ½ tablespoon Fresh Lime Juice
  • 2 teaspoons Sesame Seeds
Instructions
  1. Preheat oven to 425 degrees. Remove stems from carrots to ½ inch. Wash and peel carrots. Toss in the olive oil. In a small bowl combine the sugar, paprika, ½ teaspoon of the cumin, ¼ teaspoon coriander, salt and ground black pepper. Lay the carrots on a baking sheet and sprinkle with the spice mixture. Make sure the carrots are thoroughly coated.
  2. Roast in the oven for 35-40 minutes, turning halfway through the baking time. Five minutes before the carrots are done, remove from the oven and sprinkle with the sesame seeds. Return the baking sheet to the oven for the last 5 minutes. Once done allow the carrots to cool for 5 minutes before serving.
  3. While the carrots are roasting in the oven, heat a medium skillet on medium-high heat. Add ¼ teaspoon cumin and ¼ teaspoon coriander to the skillet. Stir constantly until fragrant, 3-4 minutes. Combine the spices with the greek yogurt and lime juice. Mix well and chill until the carrots are done roasting. Serve with the carrots.
 

Grilling Main Meal Poultry

Tandoori Chicken

I have a new delicious chicken recipe for you! The past few weeks in LA have been particularly warm, so Travis and I decided it was a great excuse to use the grill last Saturday night.

Tandoori Chicken Recipe

We made this delicious Tandoori Chicken that I adapted from an old Food and Wine issue. Recently, I’ve been making mostly slow cooker meals and stir frys with chicken, but for this meal I was craving that special charred flavor that only comes from the grill.

Tandoori Chicken Recipe

A heck of a lot of spices go onto this chicken, so make sure your spice cabinet is well-stocked.  Spices are one of my biggest tips to new cooks. I’ve spoken to lots of friends who decide not to make a dish just because they don’t have the spices OR they make the dish, leave the spices out, and then complain that it was nothing special. Well…..duh! A key component was missing!

Invest in a wide variety of spices, my friends! First of all, they last forever, so it is money well spent AND they make such a difference in the flavors of the dish. When I’m in my creative moods in the kitchen, I love opening up our spice cabinet, pulling out lots of different jars and sprinkling a little bit of this and that into my dish. It’s so fun and I love the way it makes my kitchen smell.

Tandoori Chicken Recipe

I chose to marinate the chicken for a few hours before we threw it on the grill just to ensure it was nice and juicy, but if you’re short on time this is optional.

Tandoori Chicken Recipe

I loved how crispy the skin got on the grill. The level of spice suited my taste buds, but if you prefer extra heat, try adding additional cayenne pepper.

I decided to make a mild side dish because I didn’t want anything to overpower the chicken. I made a less-sweet version of these glazed carrots by cutting the honey in half and adding some freshly grated ginger to pair with the ginger in the chicken.

 

Tandoori Chicken
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 Tablespoon plus 1 teaspoon garam masala
  • 1 Tablespoon cumin
  • 1 Tablespoon sweet paprika
  • 1 Tablespoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cayenne
  • ⅓ cup fat-free greek yogurt
  • 1.5 Tablespoons fresh lemon juice
  • 4 large garlic cloves, minced
  • 1 Tablespoon finely grated fresh ginger
  • 2 Tablespoons canola or vegetable oil
  • 6 large chicken legs or 12 chicken drumsticks (about 4 lbs)
  • Salt and pepper
  • Cilantro, chopped (for serving)
Instructions
  1. Heat a small skillet over medium-low heat. Toast the seven spices (garam masala through cayenne) until they are fragrant, 3 minutes. Transfer the spices to a medium bowl to cool. Stir in the greek yogurt, lemon juice, garlic, ginger and canola oil.
  2. Using a serrated knife, make 3 slashes in each chicken leg (or drumstick). Place the chicken legs in a large bowl and season with salt and pepper. Then add the spiced yogurt mixture and rub it all over each chicken leg. Cover the bowl with plastic wrap and marinate in the fridge for 2 hours (optional, but this ensures more flavorful and moister chicken).
  3. Cooking on a charcoal grill: Heat a charcoal grill to medium heat. Cook the chicken over indirect heat for 20-25 minutes, flipping once halfway.
  4. Cooking in the oven: Preheat oven to 450 degrees F and set a rack on a large baking sheet ( the rack ensures that the bottom of the chicken gets crispy as well). Arrange the chicken legs on the rack and roast for 30-35 minutes until the skin is golden brown and the chicken is cooked through. For even crispier chicken, after it is cooked through, set the broiler to HIGH and place the chicken on the top tack. Roast for an additional 4 minutes until the skin is nicely crisp.
 

Beef and Lamb Gluten-Free Main Meal Slow Cooker

Slow Cooker Beef Stew

I think it is safe to say I am slow cooker obsessed.

Let me preface all of this by saying, yes, I know I am WAAAAAY late to the slow cooker game. For a while now, everyone  has been telling me that I needed to get one. Given my busy work schedule and limited time in the evenings, I always acknowledged it would be a very helpful appliance to have in my kitchen. I loved the idea of coming home from a long day of work and having dinner already made and ready to eat!

Slow Cooker Beef Stew Recipe

When I arrived back to LA last week from my trip to Boston, there was a GIGANTIC package sitting on my porch. I was ecstatic when I opened it up to find a new shiny slow cooker from my brother and sister-in-law for the holidays! Seriously. Perfect. Gift. Remember when I told you Dave is the #1 gift giver? Well, he and Morgan nailed it again.

I broke in my slow cooker this weekend by making a delicious beef stew.

Slow Cooker Beef Stew Recipe

Travis and I prepped everything after breakfast on Sunday morning and then threw it all into the slow cooker for 7 hours.

Slow Cooker Beef Stew Recipe

I have made beef stews in my dutch-oven before, but despite long cooking times in an oven on very low heat, I still always found the beef was never as tender as I would have liked. I was excited to see what would happen to the beef this time by using the slow cooker.

Slow Cooker Beef Stew Recipe

Holy Moly, was this beef tender! It was falling apart just by the slightest touch from my fork — just the way I like it.

The best part was that when the evening rolled around (Sunday evening always seems to come too soon, doesn’t it?), I didn’t have to do anything! I just stirred in a few final ingredients and the stew was warm and ready to eat!

This was the most delicious beef stew I have ever had. The addition of the brown ale really amps up the flavor in the broth and after slow cooking all day, the beef, carrots, and potatoes were so tender and soaked with rich flavor through and through.

Slow Cooker Beef Stew Recipe

Travis and I couldn’t get enough of it. It was one of those meals where we both sat there not talking to each other, just saying “Mmmmm” with every bite we took.

Yup, I am so hooked on slow cooking. I am honestly sorry I waited this long to try it! If any of you guys have great slow cooker recipes, please pass them my way. I am ready to try everything!

 

Slow Cooker Beef Stew
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 2 lbs trimmed boneless chuck roast, cut into 2 inch pieces (I recommend buying 2.5lbs because once you trim the excess fat it will be about 2 lbs)
  • 1.5 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons canola oil, divided
  • 6 large garlic cloves, minced
  • 2 large yellow onions, sliced in half and cut into ½ inch thick slices
  • 12oz Nut Brown Ale (I used Samuel Smiths Nut Brown Ale)
  • 1¼ cups unsalted beef stock, divided* (I used Stock Options Classic Beef Stock)
  • 1 lb carrots, peeled and cut diagonally into 1-inch pieces
  • 1 lb red potatoes, quartered
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Dijon mustard
  • Parsley for serving
Instructions
  1. Heat a large skillet over medium-high heat. Sprinkle the beef with ¼ teaspoon each of the salt and pepper. Add about a teaspoon of oil to the pan. Add half of the beef to the pan, cook for 5 minutes, turning to brown on all sides. Remove the beef from the pan and place in a heat-proof bowl. Repeat by adding another teaspoon of oil and the remaining beef. Remove the beef and any leftover juices from the pan.
  2. Add 1 tablespoon of oil to the pan. Add the garlic and onions and saute for about 4 minutes. Add the ale to the pan, scraping down to loosen any bits from the bottom. Bring to a boil and cook for 2 minutes. Stir in 1 cup of stock and the remaining 1¼ teaspoon salt and ¾ teaspoon pepper (*NOTE: If you could only find salted beef stock omit the added salt at this point, but add the pepper). Bring to a simmer.
  3. Pour the mixture into a 6-quart electric slow cooker. Add the beef, carrots, potatoes, bay leaves and thyme. Cover and cook on LOW for 7 hours.
  4. Combine the remaining ¼ cup stock and flour, stirring with a whisk. Stir the flour mixture into the stew and cook for 13-15 minutes until thickened. Stir in the red wine vinegar and dijon. Discard the bay leaves. Serve with fresh parsley.
Notes
**Recipe adapted from Cooking Light

Slow Cooker Beef Stew Recipe l www.littlechefbigappetite.com
Gluten-Free Side Dish Vegan

Carrots with Raisins and Toasted Walnuts

Holy cow, I could eat the whole batch of these carrots. I really could.

Carrots with Raisins and Toasted Walnuts Recipe

There would be nothing wrong with that. It’s a perfectly healthy side dish. And if I did I would have super duper vision, right? Or something like that.

You have to use your food processor to shred these carrots. Now, I know pulling out that food processor is a big pain. We all complain about it (even if we have a dishwasher). But you better do it, because grating these carrots by hand will be a nightmare. I know from experience when I made Emily’s Carrot Cake back in college. All I had was a 6-inch hand grater and I believe it took me about 45 minutes, two very cramped wrists, and a whole lot of determination (and love for Em) to grate those carrots. Use the food processor, people.

Carrots with Raisins and Toasted Walnuts Recipe

The end result is a slightly sweet side dish that makes a delicious accompaniment to poultry, tofu, and meatless meals. This carrot salad is also great for potlucks or picnics because it can be served straight from the fridge or at room temperature.

Carrots with Raisins and Toasted Walnuts Recipe

Feel free to make this ahead of time – I think it is even better the next day!

 

Carrots with Raisins and Toasted Walnuts
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb. carrots, peeled and grated
  • ½ cup walnuts, toasted* (I used prechopped, but walnut halves are fine)
  • 1 teaspoon lemon zest
  • juice from 1 lemon (about 2 Tablespoons)
  • 2 Tablespoons fresh orange juice
  • ½ cup raisins
  • 3-4 Tablespoons chopped fresh parsley
  • 1.5 Tablespoons olive oil
  • 1 Tablespoon raw honey or maple syrup
  • salt and pepper to taste
Instructions
  1. Stir all ingredients in a large bowl. Place in the refrigerator for 20 minutes. Remove, taste, and season with salt and pepper as desired. (DO NOT season with salt and pepper before putting the carrot mixture in the fridge, as the flavors really come together during the 20 minute period). The carrots can either be served right away or left in the fridge and served at a later point.
Notes
*To toast the walnuts, heat a medium pan to high heat. Add the walnuts and STIR CONSTANTLY until they begin to brown -- once the walnuts start browning they can burn very quickly so be careful not to burn them. Once they are toasted (you will smell them), remove from the pan onto a plate to cool.
 

Side Dish Vegan

Roasted Vegetables with Balsamic, Thyme, and Rosemary

I have a problem.

No, it’s not about my kitchen failures or my addiction to peanut butter. It’s about real life things.

My problem is stress — that stupid, awful, nagging, sensation that gets in your way and makes your head feel like it is going to explode.

You see, I overwhelm myself. Totally unnecessarily, too. If I know a have a few REALLY busy days ahead, my mind freaks out into this “AH-WHAT-ARE-YOU-GOING-TO-DO!?” kinda way. My body freezes up and makes it impossible for me to focus on any one thing because I am too busy worrying about the next thing I have to do.

I know, I know, one step at a time. But, it’s hard, you know?

You get it. You stress too. You may just not be as crazy as me. Maybe you’re worse…

How do we stop? How do we make time to do all that we need to do in a day AND all of the other necessary little things. You know, like go to the gym, call our moms, cook a delicious dinner, ask our friends how they are doing…

Well, I am starting to figure it out a little bit. Last week, in the middle of all my craziness, when I wanted to focus on X and could only think about XYZQW!!!!, I roasted some vegetables. The reason was twofold. One: I needed to get away from my computer and forget about life and two: these veggies were pretty much the only thing I had left in my fridge (and god forbid I take any extra time to go to Trader Joes).

Since I can’t just shut my brain off (Google, can you invent something for that?), I cook.

What do you do?

Can we help each other out a little bit?

It’ll be good — I’ll tell you how to cook these delicious “stress-free” veggies and you…oh you know, you’ll buy me a massage, pour me a glass of wine, and listen to my crazy head…

Roasted Vegetables with Balsamic, Thyme, and Rosemary Recipe

This works for you, right?

You’re a good friend. I’m glad I have you.

Roasted Vegetables with Balsamic, Thyme, and Rosemary Recipe

 

 

Roasted Vegetables with Balsamic, Thyme, and Rosemary
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 1 medium sweet potato, cut into ½ inch cubes
  • 2-3 handfuls baby carrots
  • 1 medium bell pepper, cut into 2-inch pieces
  • 1 medium yellow onion, cut into large pieces (about 2-3”)
  • 3-4 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried)
  • Salt and pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. In a medium bowl combine all of the vegetables, olive oil, balsamic, thyme and rosemary. Stir well.
  3. Spread the vegetables onto a rimmed baking sheet in one even layer. (If there is extra oil at the bottom of your bowl, do not pour this onto the baking sheet. It will make the vegetables soggy and they will take longer to cook). Season with salt and pepper. Place in the oven and cook for 30-40 minutes, stirring the vegetables with a spatula every 15 minutes.
 

Side Dish

Glazed Carrots with Honey and Thyme

I LOVE cooked glazed carrots. Not raw carrots. Raw carrots taste earthy to me. I need them to be cooked and have a light sugar-y coating and then I could eat so many. The whole bag.

Glazed Carrots with Honey and Thyme Recipe

You think I am kidding?

Glazed Carrots with Honey and Thyme Recipe

I can (will) eat all of these.

Glazed Carrots with Honey and Thyme Recipe

(BIG appetite, remember?)

Glazed Carrots with Honey and Thyme Recipe

Don’t those look yummy? Lightly glazed and sprinkled with thyme. Mmmm.

Perfect – in time to eat with my Parmesan Crusted Chicken.

Bon Appetit!

 

Glazed Carrots with Honey and Thyme
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. carrots peeled and sliced ¼ in thick on the bias
  • ½ t. salt
  • 3 T. honey
  • ½ c. low-sodium chicken broth (vegetable broth works fine too, if you prefer)
  • 1 T. unsalted butter, cut into 4 pieces
  • 2 t. fresh lemon juice
  • ½ t. fresh thyme
  • Salt and Pepper to taste
Instructions
  1. In a 12 in. skillet bring the carrots, chicken broth, salt, and 1T of honey to a boil. Cover, and reduce to a simmer until the carrots are soft (about 5 minutes).
  2. Uncover and bring to a boil again until the sauce has reduced to about 2 Tablespoons (about 2 minutes).
  3. Add the butter and remaining 2 tablespoons of honey and stir until all ingredients are well dispersed.
  4. Off the heat, add the lemon juice and thyme. Season with salt and pepper and serve immediately.
Notes
*Recipe from America’s Test Kitchen: Family Cookbook