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