Posts Tagged ‘roasted carrots recipe’

Tuesday Recipe: New Ideas for Thanksgiving

Tuesday, November 19th, 2013
Thanksgiving is right around the corner, and with all that comes along with planning for your dinner party, we thought a few more recipe ideas may be helpful! Here we feature some of our favorite recipes and some new ideas to try this year. Enjoy!

Dips for Keeping Guests Munching

Serve up your favorite crackers and soft bread with any of these gourmet dip options to keep your guests munching away as the turkey slowly roasts to perfection in the oven. Made in Maine will all natural ingredients, your guests will thank you for the snack and the healthy alternative!

Easy Appetizer Ideas:

  • Slice a soft baguette into rounds for dipping or spreading with your favorite toppings
  • Display an assortment of crackers and pretzels for dipping
  • Slice fresh vegetables and display them on a platter for dipping
Spiced Apple Mustard
Peppercorn Dijon MustardCranberry Peach Jam

New Ways With Sweet Potatoes: Twice Baked Sweet Potatoes

We have all tried twice baked potatoes, but how about sweet potatoes? Say goodbye to your candied yams and try this new twist on a Thanksgiving classic vegetable side dish.

  • 5 medium sweet potatoes
  • 1/2 cup cranberry relish
  • 1/2 cup dried cranberries or raisins, chopped
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/2 cup walnut pieces, toasted
Stoneware Baking Sheet
Twice Baked Sweet Potatoes
  1. Preheat oven to 325 degrees F. Scrub potatoes and pierce all over with fork. Place on oven rack. Bake for 1 1/4 to 1 1/2 hours or until tender. Set aside to cool slightly.
  2. Cut each potato in half lengthwise. Use a spoon to scoop pulp from each potato half, leave a 1/4 to 1/2 inch shell. Place pulp in medium bowl. Set aside shells.
  3. Mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon mixture into each potato shell. Place, filled sides up, in a 15×10x1-inch baking pan. Sprinkle with walnuts. Cover and chill up to 24 hours.
  4. Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.

Roasted Vegetables With Chickpeas

Move over green bean casserole, for this new roasted vegetable side dish is ready to take the stage. Roasted to perfection with just the right combination of vegetables, this dish is a sure crowd pleaser.

Carrots of Many Colors for Roasting
  • 1 lb. carrots, cut in 2-inch pieces
  • 1 lb. sweet potatoes, peeled, cut in chunks
  • 1 large red onion, cut in 1-inch wedges
  • 1 lb. red or russet potatoes, cubed
  • 6 cloves garlic, minced
  • 1 16 oz. can chick peas (garbanzo) rinsed, drained
  • 2-3 tbls. olive oil
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  1. Position oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
  2. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.
Large Haeger Baker Blue

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Oven-roasted Potatoes and Carrots

Tuesday, December 13th, 2011

Haeger Medium Rectangular BakerIt’s root vegetable month according to the CDC. Try this recipe for roasted potatoes and carrots.


You Will Need:

2 lbs baby potatoes, scrubbed and halved
2 lbs carrots, peeled and cut into chunks
2 Tbs olive oil
1/2 tsp coarse salt
1/2 tsp ground black pepper
2 Tbs minced fresh thyme
1/2 Tbs butter
1 clove minced garlic
1 Tbs rosemary

 
Instructions:
Preheat oven to 400°.
Boil potatoes until barely tender when pricked with a fork, about 5 minutes.
Drain and spread in a single layer in a large baking dish.
Add carrots.
Drizzle vegetables with olive oil.
Add seasonings and gently toss to coat evenly.
Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
Serve warm.

Carrots ClockCardinal Hot Pad

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