Roasted Spiced Carrots

Serves: 3-4

1 lb. (1 bag) baby carrots
1 T. olive oil, plus more for drizzling (I used sunflower oil instead)
1 1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/4 tsp. fresh ground pepper
2 T. lemon juice
1 T. honey

Preheat: 400F. Put carrots in a casserole dish big enough to spread them out in a single layer, or close to it. Drizzle 1 T. oil over the carrots and toss to coat. Mix seasonings (next 8 ingredients) in a small bowl and toss with carrots.

Roast until tender, 30-40 minutes, giving it a shake halfway through. Remove from oven and drizzle with lemon juice and honey, carefully tossing again to coat. If you like you may drizzle with more oil before serving.

served with & pictured in Ranch-Breaded Baked Pork Chops

source: Whole Foods

Sweet & Tangy Carrots, Country Green Beans, Pan-fried Potatoes

1 can green beans
2 slices bacon
1 cup baby carrots
brown sugar
vinegar (I used a combo of red wine and rice)
about 1 T. maple syrup (optional)
2 medium potatoes, cut into 1/2 inch cubes
butter
vegetable oil
fresh-ground sea salt
fresh-ground pepper

Put green beans in a small saucepan with a lid on medium-high heat. Roughly chop a couple strips of bacon and stir into green beans. Bring up to a boil, then put a lid on it and turn down to low. If you can, start this in advance... it doesn't take a very long time to cook, but it's one of those dishes that gets better the longer you can let it simmer.

This is the point I would put the chicken from the above recipe (Southwest Chicken) in the oven.

Place carrots in another small saucepan over medium heat. Add vinegar and water to taste, just enough to cover carrots. I also threw in a tablespoon of apple jelly just because I had it, but that's optional. You can be creative with the flavors in this. Add the maple syrup, and add brown sugar to taste. Play with the flavors until you like the balance of sweet and vinegary. You just need enough liquid to cover. Once the liquid starts bubbling, put a lid on it and turn it down to low as well. Once you're done with the potatoes, take the lid off and simmer a few more minutes.

Preheat a medium skillet over medium-high heat. Add 1 T. of butter and a T. or so of vegetable oil. Once the butter has melted, add potatoes. Stir to coat, then fry, stirring occasionally and shaking the pan. Fry until the potatoes are crisp and browned on the outside, about 10-15 minutes, depending on how small you cut them. The insides should be tender.

Season all three sides to taste with salt and pepper. I didn't use pepper on the carrots, but I used a ton of it on everything else!

Jamaican Carrots

This was great, but it had a little too much cumin for my taste. Next time I'll cut it down to 1/2 tsp. 

Servings: 4

• 1 lb carrot, peeled and sliced
• 1 T. butter
• 2 T. brown sugar
• 1 tsp. hot sauce
• 1 tsp. lemon juice
• 1 tsp. orange juice (or pineapple juice)
• 1 tsp. ground cumin
• 2 cloves garlic, minced
• 1/4-1/2 tsp. chili powder 
• salt, to taste

In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
 

In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder. Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant. 

 

Add the cooked, drained carrots; toss to coat the carrots with the sauce. Season to taste with salt; serve.  

 

 source