Friday, October 21, 2016

Whole Maple Roasted Carrots with Sea Salt and Marigold Petals

Sometimes the simplest recipes end up being keepers. This one is so basic, it can be thrown together quickly on the shirttails of a busy day, and still carry its own element of being special and thoughtful. So here is an idea to keep in your back pocket the next time a quick side dish is required. Perfect for fall, especially if you still have citrusy marigolds (and carrots) in your garden. 

Whole Maple Roasted Carrots with Sea Salt and Marigold Petals:
*4 lbs organic carrots (assorted colors are fun too)
*olive oil
*3 Tablespoons maple syrup
*sea salt
*Italian flat leaf parsley, chopped 
*marigold petals from 2-3 marigold flowers 

Preheat oven to 350. Line 2 baking sheets with parchment. Rinse and peel carrots, leaving tops if they are in good shape. Divide carrots evenly between baking sheets and drizzle with olive oil and maple syrup to coat. Sprinkle with sea salt. Toss gently to coat carrots evenly. Bake on center and upper rack of oven for 45 minutes (add more or less time depending on thickness of carrots) and roast until thickest part of carrots are tender, alternating racks halfway though. Remove from heat and transfer to a serving plate. Sprinkle with additional sea salt. Garnish with chopped parsley and marigold petals. Serve warm.  

Monday, October 10, 2016


Greetings from WNC. A few snapshots from the kitchen and garden....

~Greasy beans~

~Paw paws~


~Curried butternut squash galette~

~Broom Corn~

~Hibiscus fruits from my friend Dana~

~A bowl of Arkansas black~

~Late summer visitors~

~Fresh hibiscus tea with honey~