Archives for posts with tag: beets

Tangy Roasted Beets & Carrots

November 25, 2014 //
0

Tangy Roasted Beets & Carrots
piles of carrots Web

I love to prepare roasted roots throughout the fall and winter. While their sweetness adds enough flavor,  the addition of several savory spices in this recipe works really well and takes this traditional side dish up a level.

1 large bunch of beets (approx. 4) – trimmed, halved and/quartered if very large
1 large bunch of carrots – peeled, cut into 1/2 inch coins
3 TB. lemon juice
1 TB. olive oil
3/4 ts. sweet paprika
1/4 ts. cumin
salt

Preheat oven to 400 degrees. Spread beets in a cake pan and cover with foil. Toss carrot coins with olive oil on a baking sheet. Place both beets and carrots into oven and roast for approx. 30 minutes. Remove beets, let cool and then peel and cut into 1/4 inch slices. Remove carrots when tender.

In a large bowl, combine lemon juice, paprika, cumin olive oil and salt and toss with roasted beets and carrots.

Tags , , , ,
Categories Meals

Autumn’s Best Sides

November 25, 2014 //
0

Way back in July, when it was warm and sunny, I shared four great summer side dishes, and as those of us in the Northeast brace for a Thanksgiving Eve Nor’easter I’m here today with some favorite autumn side dishes. We’ve said goodbye not only to 80 degree beach days, but also tomatoes and corn on the cob, but there are still a lot of great vegetables to enjoy this time of year, and many, such as Brussels sprouts and kale, are at their best after the first frost of the season.

I like these side dishes any night during the fall, but they would also be perfect for your Thanksgiving table. Just add turkey and cranberry sauce!

A pile of cranberries ready for Thanksgiving!

A pile of cranberries ready for Thanksgiving!

Tangy Roasted Beets and Carrots
Butternut Squash Gratin with Blue Cheese and Sage
Sicilian Cauliflower and Black Olive Gratin
Maple Sriracha Brussels Sprouts

Tags , , , , , , , , , , , , ,
Categories Meal Plans

Pork Tenderloin with Maple Glaze + Roasted Roots

November 7, 2014 //
0

Maple Pork Tenderloin
Maple Pork Tenderloin

This is another great fall recipe that doesn’t take too much time or effort. We had some leftover polenta which went really nicely with the pork, especially the maple glaze, which is delish!

Roasted Roots
Roasted Roots

When I was at the Farm School this was one of our favorite side dishes. So hearty and healthy. It is perfect in the fall when beets, carrots and potatoes are in their prime. You could substitute in parsnips, celery root or turnip. The bunches of carrots and beets caught my eye at the market, and I had a few extra fingerling potatoes in my pantry so that’s what I made, but try whatever you like!

4 beets, peeled and cut into 1-inch pieces
4 carrots, peeled and cut into 1-inch pieces
1/2 lb. potatoes, halved or quartered
olive oil
salt and pepper

Preheat oven to 400 degrees. On a baking sheet, toss vegetables with olive oil, enough to coat, and season with salt and pepper. Roast for 45-60 minutes – toss about halfway through.

 

 

Tags , , , ,
Categories Meals