Baked Brussels Sprouts

4 pounds Brussels sprouts, ends trimmed and yellow leaves removed, and cut in half
1 cup butter, cut into pieces
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 cup fresh lemon juice
1/2 cup pine nuts (optional)
1 cup crumbled blue cheese (optional)

Serves 12.

Preheat the oven to 350 degrees F (175 degrees C).

Place the Brussels sprouts into a casserole. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice.

Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts. When the sprouts are done, sprinkle blue cheese over them before serving.

This is also good simplified... put the sprouts in the dish, drizzle with some olive oil, sprinkle with some salt and pepper, bake for 30-40 minutes.  Done.

Ginger and Honey Carrots

Two pounds baby carrots

Salt
2 Tbsp butter

2 pieces of fresh ginger (each about two inches long), peeled and julienned

3 Tbsp honey

Peel and wash carrots.

Bring a medium pot of water to a boil. 

Salt water, add carrots, and reduce heat. 

Simmer until carrots are almost tender. 

Remove carrots from heat, and drain.

Melt butter in a large skillet over medium-high heat. 

Add ginger, and saute, stirring, until transparent, about 2 minutes. 

Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. 

Serves 8-10

Roasted Carrots, Parsnips and Shallots

• 1 1/2 pounds medium carrots (about 8), scrubbed well (peeled if desired)
• 1 1/2 pounds parsnips (about 6), scrubbed well (peeled if desired)
• 8 shallots, halved if large
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• Olive Relish, for serving (see under Pickles and Relishes label in sidebar)
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• Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.

Serves 12

Carrot Puree

• 6 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
• 1 tablespoon coarse salt
• Freshly ground pepper
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• Place carrots in a dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid.
• Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper.
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Serves 12

Spiced Carrots

1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
4 pounds carrots, sliced diagonally 1/2 inch thick
2 teaspoons freshly grated lemon zest
1 1/3 cup water
Coarse salt

In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.

Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.

Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in 2 tablespoons fresh lemon juice, and serve.

Serves 16

Honey Glazed Carrots

• 2 tablespoons oil, such as safflower or coconut oil
• 4 pounds carrots, cut into 1-inch lengths, halved if thick
• 2 cups canned chicken broth or water
• 1 cup honey
• 4 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 4 tablespoons unsalted butter
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• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
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Serves 12

Glazed Ginger Carrots

1 1/2 lbs baby carrots
3 tablespoon butter
3 tablespoon honey
One 3-inch-by-1 1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks

Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 9 minutes. Remove from heat, and serve.

Serves 12