Tag Archives: olive oil

Roasted Carrots with Honey and Soy Sauce

As much as I’m mourning the loss of swimming, beaching and ice creaming weather, I’m also loving all the comfort foods that we get to indulge in this time of year.  I saw these brilliantly coloured carrots at the grocery store and picked them up based on their colour alone, I just couldn’t pass up such a pretty vegetable.  I decided to try roasting them in a honey and soy glaze because not only is this recipe extremely simple and showcases those colours, it just seemed like a very fall thing to do.

Carrots

Carrots

They’re even more vibrant when they’re peeled!

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I chopped them into 1 – 2 inch chunks in order to expose more beautiful colour contrasts.

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Boil them for a few minutes, just until they lose some of their firmness.  5 minutes or so.   Then you just have to drain them, toss with the honey-soy dressing and put them in the oven at 450 F for 15 minutes (or until totally cooked through). They will be nice and caramelized at this point, and your fork should glide right through them like butter 🙂

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Roasted Carrots with Honey and Soy Sauce Recipe

8 Carrots, peeled and cut into 1-2 inch lengths2 tbsp extra virgin olive oil2 tbsp honey2 tbsp soy sauce

  1. Preheat your oven to 450 F and line a sheet pan with parchment paper.
  2. Bring a large pot of salted water to a boil.  Place the carrots in the water and cook until they just begin to lose their bite but aren’t completely soft, 5-6 minutes.
  3. Meanwhile, whisk together the olive oil, honey and soy sauce in a large mixing bowl.  Drain the carrots thoroughly, add them to the bowl with the honey mixture and stir to coat them evenly.
  4. Transfer the carrots to the prepared sheet pan and roast, stirring now and then, until completely caramelized, about 15 minutes.  These are good served hot and at room temperature, too.

From:  It’s All Good

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Chimichurri

I believe this sauce has it’s roots in Argentina, but it doesn’t really matter where it comes from because I would eat this anywhere, anytime.  The combination of simple flavours is outstanding: the zipiness of the cilantro, fresh garlic, smokey cumin and red wine vinegar create such a delicious blend, this sauce could be used in many ways.  It keeps in the fridge up to a week or so, but I’m sure you could also freeze if it lasts that long!

Chimichurri Ingredients

Chimichurri Ingredients

Once you have all your ingredients, just throw everything into a food processor and blend until the mixture is smooth.  That’s it!

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It’s perfect with a nice grilled steak and homemade fries! I just love how vibrantly green it is.

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I also stirred some leftovers into a bit of  sautéed corn in my skillet and it was DYNAMITE.

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Chimichurri Recipe

1 cup packed Italian parsley
1/2 cup packed cilantro
2 garlic cloves
1 jalapeno, seeded and finely minced
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1/2 tsp ground cumin
1 tsp coarse sea salt

Pulse everything together in a food processor.  Let it sit for at least 20 minutes before serving.

From: It’s All Good

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Filed under Apps & Sides, Sauces