Can you believe we are now in the month of November? We have exactly 2 months left in 2017 and we have finally arrived at the time of year when we move into daylight savings time, take out the cozy throw blankets and start thinking of about the wonderful world of “Sides”.
I just live for “Sides”. Forget about the main course. I could be just as happy with a side of potatoes and roasted broccoli for dinner. Sides rule and today we get to talk about a new extra special side made with carrots.
Last year I crossed paths with an interesting package of Tri colored carrots at my local Trader Joe’s Market. My first thought was “pretty”. These little carrots looked so pretty in the bag. I knew that once I got them home washed and peeled them they might transform into something drop dead gorgeous. So I did just that and …….Wow in the end they looked stunning.
But this was not the grand finale. I then took these drop dead gorgeous carrots and made a maple/dijon marinade and proceeded to slow roast them in the oven. They tasted out of this world…..OMG ….again I will never be the same. A new “side” to love and my hope is that you will love them too!
2 Pounds multi-colored carrots, rinsed, trimmed and peeled
¼ cup Maple Syrup
¼ cup Dijon Mustard
2 tablespoons Olive Oil
Pinch Sea Salt
pinch of Red Pepper Flakes
Handful of Italian Flat Leaf Parsley, chopped
¼ cup Pistachios, chopped
Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil. Place trimmed carrots on top. Whisk together maple syrup, dijon mustard, olive oil, salt and red pepper flakes. Pour ⅔ of the mixture on top of the carrots and toss to coat completely. Place in oven to bake for 35 minutes, tossing half way through to cook evenly on both sides.
Once carrots are done cooking, heat up the ⅓ leftover mixture (this can be done in the microwave) then pour over the cooked carrots. Topped with a little extra salt, parsley, and pistachios before serving.
“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course”- Bobby Flay
3 pounds potatoes, peeled and cut into ⅛-inch slices
⅔ cup grated Parmesan cheese
In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.
Why is it good to eat these little “mini cabbages”? Well first off Brussels Sprouts aren’t among the most well-loved vegetables. But as a member of the nutritionally potent cruciferous family, they’re worth a place in your healthy diet. Not only are Brussels Sprouts a good source of protein, iron and potassium, but they also offer other benefits that can boost your overall health.
If you still find you aren’t a fan of Brussel Sprouts I promise by taking this route to enhance them with BACON and Caramelized onions , you will see the most unlikely of people licking their plate and devouring every last morsel.
They are a little time consuming but worth every step.
Roasted Brussel Sprouts with Bacon & Caramelized Onions
4 slices bacon, diced (I used Smoked Applewood Bacon for more amazing flavor)
1 onion, thinly sliced
2 teaspoons salted or unsalted butter
Salt and pepper to taste
Preheat the oven to 400 degrees F. Trim the ends of the brussels sprouts, and cut the larger ones in half (mine must have all been large because I cut them all in half). Spread them on a foil lined baking sheet, drizzle with olive oil and lightly season with kosher salt and freshly ground pepper. Toss until they are all well coated. Spread evenly on baking sheet, roast in the preheated oven for 20-30 minutes or until they are nicely browned, turning once halfway through so they will brown evenly.
While the brussels sprouts are roasting take a large skillet and fry the diced acon until it is nice and brown. Remove with a slotted spoon and allow the bacon to drain on paper towels. Set aside.
In the same pan (yes, with all the bacon grease…you can take a little bit out if you are feeling really guilty) add 2 teaspoons of butter and the thinly sliced onions, keeping the heat on high until you start to see a little bit of color in the onions, at this point reduce the heat to medium low, to low, lightly season with salt and pepper. Slowly cook the onions until they are soft and brown and caramelized, stirring often… took me about 30 minutes. Combine the roasted brussel sprouts and bacon into the pan of caramelized onions, stirring to mix, when all is heated through serve immediately.