Recipe of the Week: Cider Pumpkin Spiced Roasted Carrots
It is that time of year, where there is an abundance of cider. So you drink it…hot, cold, or spiked! Here it is used to add sweetness and depth to carrots. Who knows you may even be able to get the kids to eat their vegetables!
Ingredients
1 bunch of carrots, peeled, sliced the carrots diagonally in 1 1/2-inch-thick slices.
2 tablespoons cider
1/4 teaspoons pumpkin pie spice
1/8 teaspoons ground ginger
Salt and Pepper to taste
Method
Preheat the oven to 400 degrees F.
Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in
the oven for 20 minutes, until browned and tender. Check seasonings before serving.
Optional: toss with fresh chopped mint before service.
*Thanks to Chef Jessica Swift for this recipe. Jessica Swift’s passion with food first began at the early age of 3. She perused this passion by graduating from Johnson and Wales University with a degree in Culinary Arts. While attending Johnson and Wales University, a local dietitian sparked her interest in gourmet cooking for those with disease-related illness or ailments. Hence, a Chef/RD was born! The experienced Chef then went on to complete her Bachelors’ in Dietetics from Michigan State University. Shortly after, she was awarded a full graduate assistantship to Howard University, where she completed her Master’s in Nutritional Sciences and focused on perceptions of the diet as it related to disease.
Category: Food.Fun.Stuff., side dish, vegetarian