November 5, 2024

Glazed Baby Beets and Carrots

April 28, 2014 by

Wait ‘til you see what I found at the grocery store!

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So with my list in hand, I started wandering through the produce department… sweet potatoes; check.  Cantaloupe; check.  Red grapes; check.  Broccoli crowns; check! And then I noticed this mound of small brownish-purplish balls filling the case beneath the broccoli…what?  They were baby beets!  Not on my list…but who cares? AND (thank You, Lord!) they were only 99cents per pound! So, 3 pounds came home with me!

I knew that I wanted to feature them in our At Home w/ GCH blog today, but I had to come up with a different way to prepare them. It couldn’t be my favorite way to serve (ok, eat!) beets—roasted over baby greens with goat cheese! We’ve already done that here … so I perused the Internet and found a number of recipes for glazed beets. Here’s my version; enjoy!

Glazed Baby Beets and Carrots

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Ingredients:
1 pound baby beets, peeled
1/2 pound small frozen carrots (we use these from Trader Joe’s)tjsparisiennecarrots
2 cups juice or chicken broth (I used mango 100% juice)
1 tablespoon honey
3 tablespoons white balsamic vinegar (I used honey balsamic)
sea salt, freshly ground black pepper

Directions:

  • Steam beets and carrots ‘til almost done (when a thin-bladed knife goes through with just a bit of resistance).
  • Set aside the (almost cooked) veggies, and dump the water out of the pan.
  • Into the same pan, add the liquid of your choice and bring to a boil.
  • Pour the veggies back into the pan along with the honey. Stir ‘til combined and bring to a boil.
  • Reduce heat so that the liquid is gently simmering.
  • Continue to cook veggies for 5 minutes or so, spooning the liquid over them occasionally so that they get good and coated.
  • Stir in the balsamic vinegar and simmer for another five minutes.
  • Remove pan from heat, and pour into a serving bowl scraping in all of the liquid, too.
  • Season well with sea salt and freshly ground pepper.
  • Makes approximately 4 servings.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

 

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The Five B’s: Butternut, Brussels Sprouts, Baby Bellas, Bacon, and Balsamic

November 11, 2013 by

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Raise your hand, please, if you—like me—are planning out and testing recipes to serve at your Thanksgiving Day meal!  Over the next few weeks, both here on the blog and also over in our FaceBook GCH-Fellowship page, we will be chatting about recipes for the big feast.  Last Friday, Dana shared that “…it is always good to have a couple of side dish recipes in mind.”  She gave us her recipe for a delicious-looking side dish salad here on the At Home with GCH blog.

So today I am giving you a recipe entitled The Five B’s: bacon (yum!), butternut (oh, yum!), brussels sprouts (yumm-o!), baby bellas (yum-yum!) and balsamic (yummy!)….silly, I know.  But seriously, consider trying this as a side dish for your Thanksgiving feast!  Easy to prepare (the veggies can be prepped the day before).  And the prepared dish can be popped into the oven the moment you take the bird out!  It will be done and piping hot when your bird has finished resting and been carved.  This dish definitely fits into our healthy but oh-so-yummy point of view!  Enjoy!

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Five B’s: Butternut, Brussels Sprouts, Baby Bellas, Bacon and Balsamic

Ingredients:

3-4 tablespoons olive oil, divided
1/2# thickly sliced bacon, chopped
1+1/2# Brussels sprouts, trimmed and halved
1 medium-large butternut squash, cleaned and cubed
8 ounce container Baby Bellas, cleaned and quartered
3 tablespoons balsamic vinegar
2 tablespoons maple syrup (the REAL stuff, please!)
1+1/2 teaspoon coarse kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
pinch fresh grated nutmeg

Preparation:

  • Preheat oven to 400.
  • In a medium-sized saute pan, heat 1 tablespoon of oil over medium heat. Add the chopped bacon and cook 8-10 minutes ‘til crispy. Lay out on a paper towel to drain; set aside.
  • Lightly oil a large sheet pan (or two!) with olive oil.
  • In a very large bowl, or stockpot, pour in the prepared veggies…Brussels sprouts, butternut squash, Baby Bella mushrooms…along with 1-2 tablespoons olive oil; stir well to evenly disperse the oil and season well with salt & pepper.
  • In a small bowl, whisk together balsamic vinegar, additional 1 tablespoon olive oil, and maple syrup. Drizzle this mixture over the vegetables and toss so that they are evenly coated.
  • Spread out vegetables in a single layer (very important!) in the pan(s); sprinkle with salt, pepper, allspice and nutmeg.
  • Roast in the oven for about 20 minutes; carefully remove pan(s) stir and flip over the veggies so that the other side can caramelize. Place back in over and continue to cook for an additional 10-15 minutes or ‘til the veggies are slightly brown and caramelized.
  • Remove from oven and, just before serving, top with crumbled bacon

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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