Roasted Rainbow Carrots with Maple-Mustard Glaze

Monday, September 20, 2010

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I was blessed with another batch of beautiful rainbow carrots in my basket from Suncoast Organics this week.  You may recall that the last time I had some, I pickled them with some daikon radish and made a lovely Do Chua.  This time, I wanted to show the carrots off in a more “Autumn-like” way.  Few things say Fall more than a big platter of lovely, caramelized, roasted root vegetables.  And, that happens to be my favorite way to enjoy them.  I saw a recipe using rainbow carrots on Jaden’s TLC blog and it inspired me.  Jaden also happens to be a member of Suncoast Organics.

In her recipe, Jaden roasts her carrots and then covers them with a glaze made with honey and mustard.  I decided to swap out the honey for some wonderful Vermont maple syrup that my nephew recently sent me. (He just started medical school at the University of Vermont and we are soooo proud of him!)  I also added a splash of sherry vinegar to the glaze for a little extra oomph.  Instead of pouring the glaze on the carrots after they came out of the oven, I added it during the last few minutes of cooking to give them a little more of that “sticky gooey” factor that I love so much.

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Look at how beautiful those carrots are!  I couldn’t stop taking pictures of them! read more >>

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Boiled Kale with Fried Eggs and Toast

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Boiled Kale with a Fried Egg and Toast is the simplest of simple dishes, yet it is so incredibly delicious. It’s just kale, simmered in chicken stock with onions, and served on toast with a luscious, gooey, runny fried egg on top. If you’re feeling really daring like I was, you can also fry up some bacon to toss in the mix. No fancy bells and whistles here. Yet, once I began thinking about this guileless little dish, I couldn’t stop!

Do Chua (Vietnamese Carrot and Daikon Pickle)

Friday, August 13, 201020 Comments

Are you getting sick of me talking about Suncoast Organics yet?  I hope not, because I’m going to talk about them again.  This week I got the prettiest rainbow-colored carrots in my goodie box.  Another “first” for me. I’d seen pictures of them in cookbooks and magazines, but …

Sweet and Spicy Wickled Okra

Friday, August 6, 201026 Comments

I’ve been having lots of fun thinking of different ways to use up the fruits and veggies in my weekly produce basket from Suncoast Organics.  Each week they offer several interesting and unusual items that I rarely, if ever, see at the supermarket -  like the yardlong beans …

Chinese Long Beans with Shiitake Mushrooms and Pork in Black Bean Sauce

Tuesday, August 3, 201016 Comments

Last week I got some interesting things in my veggie basket, one of which were yardlong beans, or Chinese long beans. I have never, ever seen them before at the market, and I’m pretty sure I’d never eaten them before either. I was psyched! I took a pinch of this and a smidge of that and came up with my own version of Chinese Long Beans with Shiitake Mushrooms and Pork in Black Bean Garlic Sauce.

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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