Roasted Baby Carrots and Parsnips
About 2 pounds Colored Baby Carrots, trimmed, peeling optional, (slice lengthwise if they’re a bit big)
About 2 pounds Parsnips, peeled and cut into sticks about the same size as the carrots
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme
Salt and pepper, to taste
Preheat oven to 425 degrees.
Line a large rimmed baking sheet with aluminum foil for easy cleanup. On baking sheet, toss together carrots and parsnips, oil, vinegar, thyme, salt, and pepper until well coated. Spread mixture in an even layer and roast until vegetables are tender and brown around edges, about 45 minutes to an hour, stirring occasionally. Serve warm.
Adapted from Bon Appetit Magazine
Steamed Garden Vegetable Medley
2 cups broccoli florets
1 cup Frieda’s Baby Carrots or regular carrots
One pound package Chop Suey Vegetables
½ cup Frieda’s Fresh Waterchestnuts, peeled and sliced, or canned sliced waterchestnuts, drained
2 tablespoons butter or margarine
1 tablespoon fresh lemon juice
1 teaspoon shredded lemon peel
½ teaspoon Vegetable Blend Herbs
½ teaspoon fresh ground black pepper in a Dutch oven
Steam broccoli and carrot pieces for 4 minutes; add chop suey vegetables and sliced waterchestnuts; cook 2 minutes more. Using potholder, remove steamer rack from pan; discard cooking liquid. In same pan melt the butter or margarine; add lemon juice, lemon peel, herbs, and ground black pepper. Add vegetables back to pan; toss well to coat with sauce. Serve at once.
Carrot Bundles in Lemon-Dill Sauce
2 or 3 Frieda’s Mini Carrots
2 tablespoons butter
3 green onions
1/2 teaspoon fresh chopped Frieda’s Dill
1 tablespoon sliced green onion
1/8 teaspoon pepper
1 tablespoon lemon juice.
Cut green stems from green onions, slitting each green portion lengthwise to make thin “strings”. Immerse pieces in boiling water for 30 seconds; then tie one “string” around Frieda’s Mini Carrots. Steam carrot bundles for 15 minutes. In same pan melt, add Dill, sliced green onion, pepper, and lemon juice. Spoon sauce over bundles; serve.
Braised Fennel and Carrots
2 pounds (2 large bulbs) Fennel
1 ½ cups whole peeled Baby Carrots
2 cups vegetable or chicken broth
1 cup sliced brown or sweet onion
1 clove garlic, minced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
Trim the leafy end of each fennel bulb to within 1 inch of the head, reserving a few of the leaves. Trim a thin slice form the bottom end of the bulb. Cut the bulb vertically into quarters. Chop 1 tablespoon of the leaves and reserve. Arrange the bulb pieces in a large shallow au gratin or baking dish with the baby carrots and onion. Combine the broth with the garlic, bay leaf, salt and pepper. Pour the mixture over the vegetables.
Bake, covered, at 350 degrees for 50 to 60 minutes, or until vegetables are fork-tender. Discard the bay leaf. Remove the vegetables with a slotted spoon to a serving platter. Sprinkle with fennel leaves.
Analyzed to serve 8. Calories 45, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 360mg, Total Carbohydrate 10g, Dietary Fiber 4g, Sugars 3g, Protein 1g, Vitamin A 120%, Vitamin C 20%, 411 mg Potassium