Roasted Carrots Recipe with Honey Butter

Roasted carrots with honey butter, a light, simple and irresistible side dish! cookieandkate.com

With spring comes a fresh round of cookbooks to admire, and I’m so excited to be sharing a recipe from Andie Mitchell ’s gorgeous new cookbook today. You might know her as the author of It Was Me All Along , her bestselling memoir about her shifting relationship with food and her experience losing over 100 pounds.

carrots and Eating in the Middle cookbook

I know her as my roommate at a bloggers’ retreat a few months ago. She’s a remarkably warm, kind and supportive soul. A great listener, a wonderful writer, and someone I’m very glad to know. And in case you’re wondering, her cheekbones on the cover? They are legit. Mesmerizing, really.

Eating in the Middle is “a mostly wholesome cookbook,” which I love. She sent me a copy a couple of weeks ago and I’ve been admiring it ever since. The book offers simple, elevated recipes for breakfast through dessert. Each one comes with a headnote that explains her backstory with the recipe, and how it might be more redeeming than the version she loved growing up. Her writing is half the reason why I can’t put this cookbook down. Then there are the beautiful photographs by Aran Goyoaga.

Since I promised to up my side dish game, I couldn’t resist sharing her roasted carrots with honey butter recipe. She offered it as a healthier alternative to her mom’s favorite caramel-glazed carrots. It’s so simple and so delicious that I want to slather everything in a drizzle of lightly browned honey butter. Sometimes one tablespoon of butter goes a looooong way.

You can make this recipe as is, or borrow the honey butter for drizzling on any number of prepared vegetables—roasted potatoes and asparagus come to mind first. You could also skip the glaze and use the base recipe for roasted carrots, topping them instead with fresh herbs, toasted nuts, maybe a drizzle of maple syrup… I elaborated a little more in the recipe notes. Thank you for this one, Andie!

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    Author: Cookie and Kate

    Recipe type: Side dish

    Prep time:

    Cook time:

    Total time:

    Serves: 2 to 4 servings

    Ingredients

    Instructions

    Notes

    Recipe minimally adapted, with permission, from Eating in the Middle , a cookbook by Andie Mitchell.
    Make it dairy free: I suppose there’s always non-dairy butter, but you could also just toss the roasted carrots with a light drizzle of maple syrup. Or you could make the glaze with a little coconut oil instead of butter (it won’t brown like butter), if you love the flavor of coconut oil.
    Make it vegan: See above about butter. Maple syrup would be a great substitute for the honey.
    Change it up: Use maple syrup instead of honey, and/or try adding toasted chopped nuts (hazelnuts, almonds, pecans or walnuts come to mind) or seeds (like pepitas). A sprinkle of fresh herbs would be lovely (like thyme or chopped parsley). You could also rub spices onto the carrots before roasting—a little cumin and coriander would make some delicious Moroccan-flavored carrots.

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    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Asian Slaw with Spicy Peanut Salad Dressing Recipe

    Asian Slaw with Spicy Peanut Salad Dressing - this healthy salad is full of crunch and the spicy peanut salad dressing adds a punch of flavor!

    This Asian Slaw with Spicy Peanut Salad Dressing is full of crunch and the spicy peanut dressing adds a punch.

    Asian Slaw with Spicy Peanut Salad Dressing - this healthy salad is full of crunch and the spicy peanut salad dressing adds a punch of flavor!

    This post is sponsored by Silk.

    One of my favorite, cheap takeout meals as a graduatestudent was sesame noodles – which is really a peanut butter based sauce. Now that I’m watchingmy carbs more closely, I get my peanut sauce fix by making a peanut salad dressing and serving it with lots of fresh veggies.There’s something aboutcreamy peanut salad dressing that brings back fond memories. Making your own peanut salad dressing is so easy–there’s no reason to buy store bought, plus you know exactly what you’re putting into it.

    I created this Asian Slaw with Spicy Peanut Salad Dressing recipe using Silk® Unsweetened Cashewmilk, a product I use often in my coffee, and as a creamy dairy-free swap for half and half or heavy creamin lattes and desserts . We have dairy intolerances in our family, so Silk® Unsweetened Cashewmilk offers a great dairy-free option. It’snot onlylactose-free and casein-free, but also cholesterol-free (plant-based), and contains no artificial colors, flavors or preservations. One cup has just 25 calories and 0 grams of sugar, which makes it a wonderful ingredient in creamy recipes like my SpicyPeanut Salad Dressingwhen I’m trying to lighten up recipes.

    Don’t you just love how colorful all the vegetables in this Asian Slaw are – after all, we eat with our eyes, right? This Asian Slaw is not only naturally vibrant in color, but it packs lots of textures and flavors into one bowl – sweet and juicy pineapple, crunchy peanuts and cabbage, umami rich soy sauce, fragrant fresh mint and cilantro, and spicy red pepper flakes.

    This Asian Slaw and the Peanut Salad Dressing is a great as a side dish or if you want to make it into a main course, just add some firm tofu cubesorshredded chicken.

    Print

    Serves: 4-6

    Ingredients

    Asian Slaw

    Spicy Peanut Dressing

    Directions

    Notes

    If you make the salad dressing ahead of time, you may need to add more Cashewmilk to thin it out a bit before tossing with the slaw.

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    This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

    Source: Jeanette's Healthy Living

    Smoky Sun Dried Tomato Roasted Red Pepper Hummus Recipe

    Smoky Sun Dried Tomato Roasted Red Pepper Hummus - this vibrant hummus is the perfect crudite dip for a party!

    This Smoky Sun Dried Tomato Roasted Red Pepper Hummus is the perfect dip for a party!

    Smoky Sun Dried Tomato Roasted Red Pepper Hummus - this vibrant hummus is the perfect crudite dip for a party!

    Today, a group of food bloggers isthrowing our friend, Joanne of Fifteen Spatulas ,a virtual baby shower to welcome her new baby boy, James, into this world! It’s Joanne’sfirst baby, so it’s a super special celebration.

    Joanne and her husband actually brought baby James home a few weeks ago– he came a little ahead of schedule – and are enjoying some quality family time together getting to know each other. Joanne is a real trooper – a woman of great spirit and strength, and I am honored to know her. She has endured a lot over the past few years , so the arrival of baby James and the start of this new chapter for her and her husband, Pete, is nothing short of a miracle. I am so thrilled for her and what lies ahead as she embarks on motherhood – a truly special time.

    I made this Smoky Sun Dried Tomato Roasted Red Pepper Hummus for Joanne’s virtual baby shower.I served this tomy Daniel Plan friends last week, and everyone loved it, so I know Joanne would too!Thevibrant red color makes this a great party dip, thanks tolots of roasted red peppers, sun dried tomatoes, and smoked Spanish paprika.

    For a special occasion, this hummus is great served in mini glasses (I used shot glasses) with long skinny vegetables.

    Stop by Joanne’s blog to congratulate her and be sure to check out what everyone brought to Joanne’s virtual baby shower!

    Appetizers
    Italian Sub Sandwich Roll-ups from Michael of Inspired by Charm
    Smoky Roasted Red Pepper Sun Dried Tomato Hummus from Jeanette of Jeanette’s Healthy Living
    Creamy Sweet Potato Soup from Sadie of Dairy Good Life
    Whipped Goat Cheese & Blueberry Balsamic Crostini from Meseidy of The Noshery
    Rosemary Flatbread with Baked Goat Cheese from Heidi of FoodieCrush
    Spring Herb Cream Cheese Appetizer Cups from Rachel of Rachel Cooks
    Crostini with Almond Ricotta and spicy olive tapenade from Heather of HeatherChristo

    Drinks
    Fruit Freeze from Deborah of Taste and Tell
    Mint Lemonade from Trish of Mom On Timeout
    Ginger Lemonade from Kathy of Panini Happy

    Desserts
    Chocolate-Covered Rice Krispies Treats from Julie of The Little Kitchen
    Orange Fluff from Jamie of My Baking Addiction
    Peanut Butter Pretzel Brownies from Susannah of Feast + West
    Mini Ombre Heart Cookies from Bridget of Bake at 350
    Mini Coconut Pound Cakes from Mary of Barefeet In The Kitchen
    Yellow Sheet Cake with Chocolate Sour Cream Frosting from Jennifer of Savory Simple
    Unicorn Shaped Cookies from Jessie of CakeSpy
    Oreo Cheesecake Bites from Brenda of a farmgirl’s dabbles
    Lemon Blueberry Bread from Glory of Glorious Treats
    Blintz with Blackberry Sauce from Sommer of A Spicy Perspective
    Pastel Rainbow Cake from Bree of Baked Bree
    Individual Chocolate Souffles from Andie of Andie Mitchell

    Print

    Serves: ~ 3 cups

    Ingredients

    Directions

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    Source: Jeanette’s Healthy Living

    Coconut Rice with Brussels Sprouts

    Quick Brussels sprouts and coconut rice recipe with a spicy, Thai-flavored soy sauce! cookieandkate.com

    I can’t help but draw a comparison between making a cookbook and having a baby. Now I have never had a baby, but hear me out. They are both very big endeavors, with long incubation periods. Once combined with everyday duties, keeping up becomes about twice as difficult.

    ingredients

    I’m nearing my “due date,” and can hardly believe that I’ll have a finished cookbook someday. I’m scrambling and struggling and suffering from frazzled cookbook brain. I can’t wait to be done, but I’m also a little scared of what may come.

    Watching friends produce cookbooks is also similar to watching friends have babies. They’re both stressed and excited, overwhelmed and hopeful. You don’t get the full picture of what they’ve been making until it’s all done and you are so very, very proud of their good work.

    That’s exactly how I felt when Jeanine and Jack’s cookbook (they’re the couple behind the blog Love and Lemons ) appeared on my doorstep. I think I texted her about ten high-five emojis in a row. The Love and Lemons Cookbook is just perfect—it’s overflowing with colorful photos, gorgeous high-contrast typography, creative recipes and cooking variation charts that are as helpful as they are beautiful.

    It’s truly “an apple-to-zucchini celebration of impromptu cooking,” as the front cover suggests. I flipped through the book and found this amazing Brussels sprout recipe, and I just happened to have everything in my fridge to make it.

    Jeanine and Jack were working hard on the book last February, when Ali and I frequented their beautiful house in Austin for wine and snacks. Jeanine is a graphic designer turned food blogger and I knew her book would be spectacular. Her husband, Jack, runs a video game company and takes all the photos. They make a great team.

    This Brussels sprouts dish jumped out to me when I first flipped through the book, and it’s just as delicious as it looks on their pages. I’m not sure I would have thought to combine mint, basil and avocado with coconut rice and seared Brussels sprouts, but they all come together perfectly, in true Jeanine style. I’m sure you’ll see the combination again soon.

    This recipe is a simple and light dinner or lunch. Fair warning: I couldn’t stop eating it and didn’t end up with as much leftovers as I’d hoped for! I made just a couple of minor substitutions, including swapping brown jasmine rice for white (it’s all I had). You can find Jeanine’s instructions for white jasmine rice in the recipe notes, in case that’s what you have at home.

    I hope you’ll get a chance to try this recipe soon, and be sure to get a copy of their cookbook . The book officially comes out tomorrow, so hurry and pre-order it today! It’s a cookbook that you’ll want to leave out on your coffee table when you’re not cooking from it in the kitchen.

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    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Thai

    Prep time:

    Cook time:

    Total time:

    Serves: 2 to 4 servings

    Ingredients

    Coconut rice and Brussels sprouts

    Sauce

    Instructions

    Notes

    Recipe minimally adapted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.
    *If you’re using white jasmine rice, here are Jeanine’s instructions: Combine the rinsed rice and coconut milk in a pot and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove from heat and let it sit, covered, for 10 more minutes, then fluff with a fork. Alternatively, cook the rice in a rice cooker according to the manufacturer’s directions for white rice, but use coconut milk in place of water.
    Make it gluten free: Be sure to use a certified gluten-free tamari, not regular soy sauce.
    Make it soy free: You might be able to use coconut aminos in place of the tamari.
    Change it up: Jeanine suggests that asparagus, broccoli, shiitake mushrooms, red bell peppers and roasted butternut squash are all great in this dish.

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    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Salmon Roasted Beet Feta Salad with Dill Salad Dressing Recipe

    Salmon Roasted Beet Feta Salad with Dill Salad Dressing - this is a healthy delicious main course salad - the dill dressing is the key to this salad!

    This Salmon Roasted Beet Feta Salad with Dill Salad Dressingis delicious, healthy and makes a complete meal.
    This past week, we covered the last of the five essentials of The Daniel Plan – Friends, the “secret sauce” of The Daniel Plan .Our special speaker made anobservation that everyone is lonely in certain aspects of their life because there are things about us that we don’t want others to know –things that we think people wouldn’t like about us if they knew.

    George Washington Quote on FriendshipGeorge Washington Quote on Friendship

    We all need and desire friends, but it takes time to develop deep relationships where we can share our true selves and be vulnerable.

    In the Daniel Plan video session on Friends, Rick Warren provided fourKeys to Building Healthy Relationships:

    Today, I’m sharing a special recipe from one of the women in our Daniel Plan group. I have heard about this Dill Flaxseed Oil Dressing for the past couple of years from her husband, who raves about it. So, I finally got around to asking Christina for her recipe.

    Christina servesher Salmon Roasted Beet Feta Salad with Dill Salad Dressing with chopped romaine, feta, toasted walnuts, roasted beets and grilled salmon. I used mixed greens, slow roasted salmon and some radishesin mine,but am definitely going to try it with romaine and grilled salmononce the weather gets warmer.

    Christina suggests breaking the salmon into smaller pieces when serving this salad.As you can see from the ingredient list, the Dill Flax Seed Oil Dressing is made with all healthy ingredients, including Bragg’s organic, raw, unfiltered apple cider vinegar and flaxseed oil. This Salmon Roasted Beet Feta Salad with Dill Salad Dressingis a hearty main course salad that I’ll be making on a regular basis.

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    Serves: 4

    Ingredients

    Dill Flaxseed Oil Dressing

    Salad

    Directions

    Dill Flaxseed Oil Dressing

    Salad

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    Source: Jeanette’s Healthy Living

    Lemony Roasted Asparagus

    Simple roasted asparagus recipe (the perfect spring side dish!) - cookieandkate.com

    Can I get an amen for daylight saving time? It’s like the universe is operating more on my wavelength now, even if it is just a mind game. The birds are chirping, the flowers are blooming, the days are growing longer and it’s still daylight when I drive to my evening yoga class. I love this time of year.

    asparagus

    Last weekend, I went out to eat, which hasn’t been much happening lately. I ordered a giant salad, but I sat across from a more standard plate of meat, potatoes and vegetables. As I admired the perfectly roasted carrots, I realized that I don’t have enough side dishes on the blog. Where is my basic roasted carrots side dish?!

    I know why I don’t have enough on the blog already—most of my recipes are well-balanced enough to eat on their own, which is what I usually do. I’m just cooking for one most of the time. Side dish recipes are good to have, though. I’m going to remedy this situation as soon as possible, starting with simple roasted asparagus. It’s a perfect side for spring meals, whether for brunch or dinner.

    Roasted asparagus is my favorite. The tips get a little crispy in the oven, which I love, and the flavor is more concentrated than it would be if you steamed or sautéed it. I decked mine out with lemon, mint, red pepper flakes and the lightest shaving of Parmesan, but you can keep it as simple as you’d like. I included the basic recipe below, plus ideas for changing up the seasonings!

  • Print

    Author: Cookie and Kate

    Recipe type: Side Dish

    Cuisine: Italian

    Prep time:

    Cook time:

    Total time:

    Serves: 2 to 4 servings

    Ingredients

    Basic roasted asparagus

    My seasonings (use one or all, like I did)

    Other options

    Instructions

    Notes

    Roasted asparagus adapted from my asparagus frittata for KCET Food, and seasoning inspiration came from What Katie Ate .
    Make it dairy free/vegan: Don’t add Parmesan or butter!
    Make it nut free: Don’t add almonds!

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Rainbow Quinoa Vegetable Salad Recipe {daniel Plan}

    Rainbow Quinoa Vegetable Salad - this colorful quinoa salad is packed with clean, healthy ingredients

    This Rainbow Quinoa Vegetable Salad is packed with clean, healthy ingredients!

    Rainbow Quinoa Vegetable Salad - this colorful quinoa salad is packed with clean, healthy ingredients

    We’re more than halfway through the Daniel Plan , with our most recent session being about Focus – brain health and focusing on what’s important, not what’s urgent because often what’s urgent is not what’s most important. Our guest speaker was amazing and enlightened our group about cognitive distortions (many times, things we believe are true really aren’t) and primary/secondary emotions.

    Cognitive distortions can negatively affect our mental well being and increase our stress levels, so digging into what’s true is really important.

    The concept of primary versus secondary emotions was fascinating and a real eye opener. For example, if your teenage daughter stays out past curfew, you might be afraid that something happened to her, but instead of communicating that to her when she walks in the door, you might be angry and yell “Why are you so late!?” Most of us don’t express our primary emotions (as babies we did, but we resort to secondary emotions as we get older and use it as a defense mechanism); instead, we show our secondary emotions, which can cause all sorts of havoc and breakdowns in relationships.

    So, I’ve been trying to get in tune with my primary emotions this week, and practicing on my husband, getting to the root of the primary emotions behind our secondary emotions ;).

    I made this Rainbow Quinoa Vegetable Salad for our Daniel Plan meeting last week, which is perfect for this month’s theme for The Recipe Redux’s ~ 7-Ingredient (Or Less) Recipes. We were challenged to make ahealthy, no-brainer dish for breakfast, lunch or dinner. Served on a bed of Boston lettuce, it’s a beautiful salad, chock full of vibrant colored veggies.

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    Serves: 1

    Ingredients

    Directions

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    Source: Jeanette’s Healthy Living

    Banana Berry Flaxseed Smoothie Bowl Recipe #tastethegoodness

    Banana Berry Flaxseed Smoothie Bowl - this is a healthy way to start the day and it's dairy free! It includes coconut oil and ground flaxseeds for extra goodness.

    This Banana Berry Flaxseed Smoothie Bowl is a fun way to start the day off!

    Banana Berry Flaxseed Smoothie Bowl - this is a healthy way to start the day and it's dairy free! It includes coconut oil and ground flaxseeds for extra goodness.

    This post is sponsored by Silk.

    Are you lactose intolerant, allergic to dairy, or looking for a plant-based alternative to yogurt? If so, Silk® has a line of Dairy-Free Yogurt Alternatives made from cultured soy (non-GMO Project Verified) that’s a great substitute for yogurt. This yogurt alternative is free of cholesterol, dairy, lactose, gluten, carrageenan or casein, and contains no artificial colors or flavors. And now, you can find Plain and VanillaSilk® Dairy-Free Yogurt Alternatives in a larger 24 ounce size.

    We have dairy intolerances in our family so I am always looking for dairy-free alternatives. Recently, one of my son’s college friends, who is lactose intolerant, visited and he wanted something light for breakfast. Fortunately, I had a container of Silk® Vanilla Dairy-Free Yogurt Alternative on hand and whipped up this simple Banana Berry Flaxseed Smoothie Bowl for him. Hewasso excited when I told him this smoothie bowl was dairy-free.

    The smoothie base is made with Silk® Vanilla Dairy-Free Yogurt Alternative, frozen banana, omega-3 rich flaxseed and anti-inflammatory coconut oil. Then this smooth and creamy base is topped with fresh berries, walnuts and coconut.

    Give this smoothie bowl a try – it’s light and delicious, and a great way to start the day!

    To get your coupon to try Silk® Vanilla Dairy-Free Yogurt Alternative, click here .

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    Serves: 1

    Ingredients

    Smoothie

    Garnishes

    Directions

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    This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.