Sides

Honey Maple Glazed Carrots

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Ingredients

  • 2 pounds carrots, peeled and sliced on a long angle
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 tablespoons honey
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh chives
  • 1/2 cup pomegranate arils
  • decorative flowers, optional

Directions

  1. Preheat oven to 450 degrees. Lightly oil a sheet pan. Place carrots on prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, salt and pepper. Toss to coat. Spread in an even layer.
  2. Roast for 10 minutes, stir to redistribute. Continue roasting 15-20 minutes. Stir every 5 minutes. Look for caramelized edges and tender carrots.

Make sure you use pure, quality maple syrup. The generic stuff just burns.

Brussel Sprouts and Butternut Squash

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Ingredients

  • 1 pound butternut squash, peeled and cut into 3/4 inch chunks
  • 1 pound brussel sprouts
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • pepper
  • 2 teaspoons dijon mustard
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons olive oil
  • 2 pinches kosher salt
  • pepper

Directions

  1. Preheat oven to 450 degrees. Place veggies on large baking sheet. Drizzle with olive oil and stir. Sprinkle with salt and pepper. Stir.
  2. Arrange brussel sprouts cut side down. Roast 20-30 minutes. Toss gently a couple of times during cooking.
  3. Whisk mustard and vinegar. Slowly pour olive oil and whisk. Season to taste.
  4. Toss veggies with vinaigrette. Serve warm, luke warm, or cold.

If you like your veggies very soft you can cook them in the pressure cooker with a cup of chicken stock, 1/2 teaspoon salt and pepper. You can also add about 4 cloves of minced garlic.