My local grocery store had some ripe figs on sale, so I grabbed some to make this delicious honey-roasted figs with yogurt and pecans recipe for breakfast. The tart, creamy yogurt paired nicely with the spiced, honey-coated roasted figs, a drizzle of the sauce, and the crunchy pecans. It was a really delicious way to start the day, and I look forward to making it again soon. My son also thought these roasted figs were fantastic, and I have a feeling they would be delicious on some ice cream.

Honey-Roasted Figs with Yogurt and Pecans

Ingredients:

• 8 ripe, fresh figs, halved lengthwise
• 3 tbsp honey
• 1 tbsp salted butter
• 1 tbsp orange juice (or Mandarin juice)
• ½ tsp orange zest (or Mandarin zest)
• ½ tsp ground cinnamon

Serving:

• Greek yogurt
• Candied pecans, chopped
• Fresh parsley or thyme leaves, chopped, optional

How to Make Honey-Roasted Figs with Yogurt and Pecans:

Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper.

Halve the figs lengthwise and place them cut side up on the prepared baking sheet.

In a small glass jar, microwave the honey, butter, orange juice, zest, and cinnamon until the butter is melted. Whisk until well combined.

Spoon the honey mixture over all the figs, making sure the halves get a good coating.

Roast for 25-30 minutes, or until the figs are jammy and soft.

Remove from the oven and let cool for 10 minutes before serving.

Serve fig halves over Greek yogurt or ice cream. Drizzle some of the syrup from the baking sheet over the top.

Top with chopped candied pecans and parsley, if using.

If you have leftovers, store fully cooled figs in the syrup from the baking sheet in an airtight container for up to 3 days.

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Honey-Roasted Figs with Yogurt and Pecans

Course Breakfast, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet

Ingredients

• 8 ripe fresh figs, halved lengthwise
• 3 tbsp honey
• 1 tbsp salted butter
• 1 tbsp orange juice or Mandarin juice
• ½ tsp orange zest or Mandarin zest
• ½ tsp ground cinnamon

Serving:

• Greek yogurt
• Candied pecans chopped
• Fresh parsley or thyme leaves chopped, optional

Instructions

• Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper.
• Halve the figs lengthwise and place them cut side up on the prepared baking sheet.
• In a small glass jar, microwave the honey, butter, orange juice, zest, and cinnamon until the butter is melted. Whisk until well combined.
• Spoon the honey mixture over all the figs, making sure the halves get a good coating.
• Roast for 25-30 minutes, or until the figs are jammy and soft.
• Remove from the oven and let cool for 10 minutes before serving.
• Serve fig halves over Greek yogurt or ice cream. Drizzle some of the syrup from the baking sheet over the top.
• Top with chopped candied pecans and parsley, if using.
• If you have leftovers, store fully cooled figs in the syrup from the baking sheet in an airtight container for up to 3 days.

I had a craving for meatballs, and I normally make beef meatballs in a red sauce or Swedish meatballs, but wanted something different this time.  I stumbled upon this recipe for country pork meatballs with onion gravy on Recipe Tin Eats, and was intrigued. The pork made for juicy, flavorful meatballs that tasted fantastic with the onion gravy. This meal was so quick and easy to throw together, and we thought it paired nicely with creamy mashed potatoes, but I think it would also be good with garlic rice or egg noodles.

Country Pork Meatballs with Onion Gravy

Meatballs:

• 1 lb. ground pork
• 1 cup panko crumbs or plain breadcrumbs
• 1 large egg, well-beaten
• ½ yellow onion, grated using a box grater
• 2 garlic cloves, finely grated
• 1 tsp ground sage
• 1 tsp onion powder
• ½ tsp paprika
• ¼ tsp dried thyme
•  Sea salt and freshly cracked black pepper, to taste
•  1 tbsp olive oil

Onion Gravy:

• 2 tbsp butter
• 1 yellow onion, halved and sliced
• 2 garlic cloves, finely minced
• 3 tbsp flour
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• ¼-½ tsp dark soy sauce
• Sea salt and freshly cracked black pepper, to taste

Serving Ideas:

• Creamy mashed potatoes
• Garlic rice
• Egg noodles

How to Make Country Pork Meatballs with Onion Gravy:

Prepare the meatball mixture by placing the ground pork, panko crumbs, egg, onion, and garlic in a large bowl.

Make the seasoning blend by combining the sage, onion powder, paprika, thyme, sea salt, and freshly cracked black pepper in a small dish until well combined.

Sprinkle the seasoning over the meat, then mix it well with your hands until combined.

Make the meatballs by rolling 20 balls, about 2-2½ tablespoons each, using your hands.

Brown the meatballs by heating the olive oil in a large cast-iron skillet over medium-high heat. Add the meatballs to the skillet and cook on all sides, about 6 to 7 minutes. Remove the meatballs to a plate. Side Note: The inside will be raw as we will finish cooking in the gravy.  

Cook the onion by melting the butter in the same large cast iron skillet over medium-high heat. Cook, stirring occasionally, for 3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

Make the gravy by adding the flour to the onions and stirring it around for 1 minute. Slowly stir in the beef broth until well combined. Add the Worcestershire sauce, sea salt, pepper, and dark soy sauce. Taste the gravy, and re-season if needed.

Simmer with meatballs by returning them to the gravy and bringing it to a simmer, cooking for 5 minutes until the gravy thickens, rolling the meatballs now and then. The gravy will thicken more as it cools.

To serve, top with fresh parsley and serve with creamy mashed potatoes, garlic rice, or egg noodles. If desired. Enjoy.

Print

Country Pork Meatballs with Onion Gravy

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet

Ingredients

Meatballs:

• 1 lb. ground pork
• 1 cup panko crumbs or plain breadcrumbs
• 1 large egg well-beaten
• ½ yellow onion grated using a box grater
• 2 garlic cloves finely grated
• 1 tsp ground sage
• 1 tsp onion powder
• ½ tsp paprika
• ¼ tsp dried thyme
• Sea salt and freshly cracked black pepper to taste
• 1 tbsp olive oil

Onion Gravy:

• 2 tbsp butter
• 1 yellow onion halved and sliced
• 2 garlic cloves finely minced
• 3 tbsp flour
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• ¼-½ tsp dark soy sauce
• Sea salt and freshly cracked black pepper to taste

Serving Ideas:

• Creamy mashed potatoes
• Garlic rice
• Egg noodles

Instructions

• Prepare the meatball mixture by placing the ground pork, panko crumbs, egg, onion, and garlic in a large bowl.
• Make the seasoning blend by combining the sage, onion powder, paprika, thyme, sea salt, and freshly cracked black pepper in a small dish until well combined.
• Sprinkle the seasoning over the meat, then mix it well with your hands until combined.
• Make the meatballs by rolling 20 balls, about 2-2½ tablespoons each, using your hands.
• Brown the meatballs by heating the olive oil in a large cast-iron skillet over medium-high heat. Add the meatballs to the skillet and cook on all sides, about 6 to 7 minutes. Remove the meatballs to a plate. Side Note: The inside will be raw, as we will finish cooking in the gravy.
• Cook the onion by melting the butter in the same large cast iron skillet over medium-high heat. Cook, stirring occasionally, for 3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
• Make the gravy by adding the flour to the onions and stirring it around for 1 minute. Slowly stir in the beef broth until well combined. Add the Worcestershire sauce, sea salt, pepper, and dark soy sauce. Taste the gravy and re-season if needed.
• Simmer meatballs by returning them to the gravy and bringing to a simmer. Cook for 5 minutes until the gravy thickens, rolling the meatballs now and then. The gravy will thicken more as it cools.
• To serve, top with fresh parsley and serve with creamy mashed potatoes, garlic rice, or egg noodles. If desired. Enjoy.

I found this recipe in a Milk Street cookbook I had checked out from the library, and I just happened to have ripe bananas on the counter. Meant to be! Instead of making a loaf of banana bread, I made the recipe into muffins. Toasting the cardamom in the hot brown butter helped intensify its flavor, and I thought it was a clever trick. The muffins smelled incredible while they baked, and my daughter enjoyed them warm from the oven with a little butter and thought they were amazing.

Brown Butter-Cardamom Banana Muffins

Ingredients:

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp table salt
• 8 tbsp unsalted butter
• 1¼ tsp ground cardamom
• 2 cups ripe bananas, well-mashed  ***About 4 large very ripe bananas
• ¾ cup of brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tbsp white sugar

How to Make Brown Butter-Cardamom Banana Muffins:

Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray or butter.

Combine the flour, baking powder, baking soda, and salt in a large bowl.

Brown the butter in a large, wide saucepan or pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.

Immediately remove it from the heat. Add the ground cardamom and stir to combine.

Next, stir in the well-mashed bananas to the brown butter until combined. Stir in the brown sugar until very well combined.

Whisk in the eggs and vanilla until smooth and creamy.

Gradually add the banana mixture to the flour mixture. Using a silicone spatula, fold until just combined, and no dry flour remains.

Pour the batter equally in the prepared muffin pan.

Sprinkle the tops evenly with the white sugar.

Bake the muffins at 400 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-15 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin. 

Remove from the oven and let them cool for a few minutes in the muffin pan, then transfer to a wire rack to continue cooling.

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Brown Butter-Cardamom Banana Muffins

Course Breads and Muffins, Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12 Muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin pan
• Wide, Large Saucepan
• Wire Cooling Rack

Ingredients

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp table salt
• 8 tbsp unsalted butter
• 1¼ tsp ground cardamom
• 2 cups ripe bananas well-mashed ***About 4 large very ripe bananas
• ¾ cup of brown sugar packed
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 1 tbsp white sugar

Instructions

• Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray or butter.
• Combine the flour, baking powder, baking soda, and salt in a large bowl.
• Brown the butter in a large, wide saucepan or pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
• Immediately remove it from the heat. Add the ground cardamom and stir to combine.
• Next, add the well-mashed bananas to the brown butter, and stir until combined. 
• Stir in the brown sugar until very well combined.
• Whisk in the eggs and vanilla until smooth and creamy.
• Gradually add the banana mixture to the flour mixture. Using a silicone spatula, fold until just combined, with no dry flour remaining.
• Pour the batter equally into the prepared muffin pan.
• Sprinkle the tops evenly with the white sugar.
• Bake the muffins at 400 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-15 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin.
• Remove from the oven and let them cool for a few minutes in the muffin pan, then transfer to a wire rack to continue cooling.

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Also called Haluski, this fried cabbage and bacon with buttery egg noodles is a Polish-American comfort food. I had half a green cabbage leftover in the fridge and decided to give this cabbage dish from Polish Feast a try. This hearty, easy green cabbage recipe was a breeze to make, tasted comforting and delicious, and paired nicely with a simple salad tossed in a tangy lemon vinaigrette.

Cabbage and Bacon with Buttery Noodles

Ingredients:

• 3 slices of bacon
• ½ yellow onion, chopped
• ½ green cabbage, core removed, and chopped
• 2 cloves of garlic, minced
• Sea salt and freshly cracked black pepper to taste
• 6 oz wide egg noodles, cooked al dente, according to the package instructions
• 1½-2 tbsp butter, to taste

How to Make Cabbage and Bacon with Buttery Noodles:

Cook the bacon in a large skillet over medium heat until browned & crispy. Remove to a paper towel to drain. Chop into bits.

Remove all but 1 tablespoon of bacon grease from the large skillet and add the onion. Season with a bit of sea salt and freshly cracked black pepper to taste and cook, stirring often, for 4-5 minutes.

Add the chopped cabbage to the skillet and stir to combine. Season with a bit of sea salt and freshly cracked black pepper to taste and cook, stirring often, for 15-20 minutes, until very tender and starting to caramelize.

Meanwhile, cook the egg noodles to al dente in a large saucepan of well-salted boiling water, according to the package instructions. Drain the noodles well, add 1 tablespoon of butter, and toss to coat well.

Pour the buttery noodles into the large skillet with the cabbage, and stir in the remaining butter. Stir in the bacon and taste. Re-season if needed.

Serve immediately and enjoy.

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Cabbage and Bacon with Buttery Noodles (Haluski)

Course Main, Sides

Cuisine Polish

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet
• Large Saucepan or Pot

Ingredients

• 3 slices of bacon
• ½ yellow onion chopped
• ½ green cabbage core removed, and chopped
• 2 cloves of garlic minced
• Sea salt and freshly cracked black pepper to taste
• 6 oz wide egg noodles cooked al dente, according to the package instructions
• 1½-2 tbsp butter to taste

Instructions

• Cook the bacon in a large skillet over medium heat until browned & crispy. Remove to paper towels to drain. Chop into bits.
• Remove all but 1 tablespoon of bacon grease from the large skillet and add the onion. Season with a bit of sea salt and freshly cracked black pepper to taste, and cook, stirring often, for 4-5 minutes.
• Add the chopped cabbage to the skillet and stir to combine. Season with a bit of sea salt and freshly cracked black pepper to taste, and cook, stirring often, for 15-20 minutes, until very tender and starting to caramelize.
• Meanwhile, cook the egg noodles to al dente in a large saucepan of well-salted boiling water, according to the package instructions. Drain the noodles well, add 1 tablespoon of butter, and toss to coat well.
• Pour the buttery noodles into the large skillet with the cabbage, and stir in the remaining butter. Stir in the bacon and taste. Re-season if needed.
• Serve immediately and enjoy.

I’ve had a hankering for steak fries or jo jo potato wedges, so when I stumbled upon this easy recipe for seasoned baked potato wedges on Recipe Tin Eats, I made it immediately. The seasoning blend was easy to throw together and made the potatoes extra flavorful. I served these baked steak fries with homemade fry sauce, and we loved them. These potato wedges pair nicely with blackened chicken sandwiches and a huge, loaded garden salad.

Seasoned Baked Potato Wedges

Seasoning Blend:

• 1½ tsp paprika
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp freshly cracked black pepper

Ingredients:

• 2 large russet potatoes, peeled
• 2 tbsp avocado oil

Fry Sauce:

• ½ cup mayonnaise
• 2 tbsp ketchup, or more to taste
• 1 tsp dill pickle juice

How to Make Seasoned Baked Potato Wedges:

Preheat oven to 400 degrees, using convection setting if you have it. Coat a baking sheet with avocado oil or cooking spray.

Make the seasoning blend by combining the paprika, salt, garlic powder, onion powder, and black pepper in a small dish, and mix well.

 Cut the peeled potatoes in half lengthwise, then cut each half into 4 wedges (8 pieces in total per potato).   Side Note: If your potatoes are small, cut into 6 wedges.

Place the potato wedges in a large bowl and drizzle the oil over them. Toss to coat them evenly.

Season the wedges with the seasoning blend and toss with your hands to coat them evenly.

Spread the wedges out on the prepared baking sheet, in an even layer, lying flat.

Bake the wedges for 35 to 40 minutes, flipping them halfway through baking, until golden brown and crispy.

Make the fry sauce by combining the mayonnaise, ketchup, and dill pickle juice, and mix well.

Serve the wedges immediately with fry sauce. Enjoy.

Print

Seasoned Baked Potato Wedges

Course Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

Seasoning Blend:

• 1½ tsp paprika
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp freshly cracked black pepper

Ingredients:

• 2 large russet potatoes peeled
• 2 tbsp avocado oil

Fry Sauce:

• ½ cup mayonnaise
• 2 tbsp ketchup or more to taste
• 1 tsp dill pickle juice

Instructions

• Preheat oven to 400 degrees, using convection setting if you have it. Coat a baking sheet with avocado oil or cooking spray.
• Make the seasoning blend by combining the paprika, salt, garlic powder, onion powder, and black pepper in a small dish, and mix well.
• Cut the peeled potatoes in half lengthwise, then cut each half into 4 wedges (8 pieces in total per potato).   Side Note: If your potatoes are small, cut into 6 wedges.
• Place the potato wedges in a large bowl and drizzle the oil over them. Toss to coat them evenly.
• Season the wedges with the seasoning blend and toss with your hands to coat them evenly.
• Spread the wedges out on the prepared baking sheet, in an even layer, lying flat.
• Bake the wedges for 35 to 40 minutes, flipping them halfway through baking, until golden brown and crispy.
• Make the fry sauce by combining the mayonnaise, ketchup, and dill pickle juice, and mix well.
• Serve the wedges immediately with fry sauce, if desired. Enjoy.

I had a gorgeous heirloom tomato that I planned to make a sandwich with, but my daughter had been eyeing it too, so I made this tomato salad with dill and feta so we all could enjoy the tomato. I tossed the heirloom, campari, and cherry tomatoes in a tangy vinaigrette and topped the salad with fresh dill sprigs and crumbled feta cheese. The salad was a hit with all of us, and disappeared quickly. This easy tomato salad recipe pairs nicely with Greek chicken kebabs, a white bean salad, and some flatbread.

Tomato Salad with Dill and Feta

Vinaigrette:

• 2 tbsp olive oil or vegetable oil
• 1½ tbsp seasoned rice vinegar
• ½ tbsp red wine vinegar
• Pinch of sugar
• Sea salt and freshly cracked black pepper, to taste

Tomato Salad:

• 1 large heirloom tomato, sliced into wedges
• 2 compari tomatoes, sliced into wedges
• Handful of cherry tomatoes, halved
• ¼ red onion, thinly sliced  ***Soak slices in ice water for 10 minutes if too strongly flavored. Dry well.
• Fresh dill sprigs, as many as you desire
• Feta cheese crumbles, to taste
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste

How to Make a Tomato Salad with Dill and Feta:

Make the vinaigrette by combining the oil, vinegars, sugar, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside to let flavors mingle. Side Note: We like a tangy vinaigrette; if you don’t, add more oil to taste.

Prepare the tomato salad by combining the sliced heirloom, compari, and cherry tomatoes in a large bowl, along with the red onion slices. Season with sea salt and freshly cracked black pepper, and crushed red pepper flakes to taste.

Dress the salad with some of the well-shaken vinaigrette, and gently toss to coat.

Serve the salad by pouring it into a serving bowl and topping with fresh dill sprigs and feta cheese crumbles. Serve and enjoy.

Print

Tomato Salad with Dill and Feta

Course Salad, Sides

Cuisine Greek

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Sharp Knife

Ingredients

Vinaigrette:

• 2 tbsp olive oil or vegetable oil
• 1½ tbsp seasoned rice vinegar
• ½ tbsp red wine vinegar
• Pinch of sugar
• Sea salt and freshly cracked black pepper to taste

Tomato Salad:

• 1 large heirloom tomato sliced into wedges
• 2 compari tomatoes sliced into wedges
• Handful of cherry tomatoes halved
• ¼ red onion, thinly sliced ***Soak slices in ice water for 10 minutes if too strongly flavored. Dry them well.
• Fresh dill sprigs as many as you desire
• Feta cheese crumbles to taste
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste

Instructions

• Make the vinaigrette by combining the oil, vinegars, sugar, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside to let flavors mingle. Side Note: We like a tangy vinaigrette; if you don't, add more oil to taste.
• Prepare the tomato salad by combining the sliced heirloom, compari, and cherry tomatoes in a large bowl, along with the red onion slices. Season with sea salt and freshly cracked black pepper, and crushed red pepper flakes to taste.
• Dress the salad with some of the well-shaken vinaigrette, and gently toss to coat.
• Serve the salad by pouring it into a serving bowl and topping with fresh dill sprigs and feta cheese crumbles. Serve and enjoy.

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We love bok choy in my house and use it often in soups, stir-fries, noodle dishes, and as a side dish. This quick bok choy stir-fry was incredibly easy to make, and we all devoured it. Simple, delicious, and it paired nicely with some potstickers, garlic rice, and roasted broccoli and carrots.

Garlic Bok Choy

• 1 lb. baby bok choy, washed well, bottom root ends cut & discarded, and leaves sliced in half lengthwise through stem
• 3 large cloves garlic, thinly sliced
• 1 tbsp avocado oil
• ½ tsp chicken bouillon powder (or veggie bouillon for vegetarian version)
• ½ tsp sugar
• ¼ tsp msg, optional, but encouraged
• Pinch of crushed red pepper flakes, to taste

How to Make Garlic Bok Choy:

Heat 1 tbsp of avocado oil in a large skillet over high heat.

Add garlic and cook, stirring constantly, for 15 seconds.

Immediately add the bok choy, chicken bouillon powder, sugar, msg, and crushed red pepper flakes, and cook, stirring constantly, for 2-3 minutes until slightly wilted and browned.  Side Note: If you don’t use msg, you may need to add a touch of sea salt to taste. 

Pour into a serving bowl and serve immediately. Enjoy.

Print

Garlic Bok Choy

Course Sides

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 1 lb. baby bok choy washed well, bottom root ends cut & discarded, and leaves sliced in half lengthwise through stem
• 3 large cloves of garlic thinly sliced
• 1 tbsp avocado oil
• ½ tsp chicken bouillon powder or veggie bouillon for vegetarian version
• ½ tsp sugar
• ¼ tsp msg optional
• Pinch of crushed red pepper flakes to taste

Instructions

• Heat 1 tbsp of avocado oil in a large skillet over high heat.
• Add garlic and cook, stirring constantly, for 15 seconds.
• Immediately add the bok choy, chicken bouillon powder, sugar, msg, and crushed red pepper flakes, and cook, stirring constantly, for 2-3 minutes until slightly wilted and browned.  Side Note: If you don't use msg, you may need to add a touch of sea salt to taste. 
• Pour into a serving bowl and serve immediately. Enjoy.

I had a few large carrots and a bulb of broccoli in the fridge that needed to be used, so I adapted an easy roasted broccoli and carrots side dish with Asian flavors from Walder Wellness. I adapted the recipe by roasting the carrots for a while before adding the broccoli to ensure even cooking, then finished off the roasting with the crisp-tender veggies and the savory, umami-packed sauce. We all enjoyed this easy broccoli and carrot recipe and thought they paired well with garlic rice, potstickers, and garlic-loaded bok choy.

Roasted Broccoli and Carrots

Sauce:

• 1 tbsp avocado oil
• 1 tbsp toasted sesame oil
• 1½ tbsp soy sauce
• 1 tbsp honey
• 1-2 tsp rice vinegar
• 1 tsp fresh ginger paste
• 1 clove of garlic, finely grated

Veggies:

• 1 tbsp avocado oil, divided
• 4 large carrots, peeled and sliced on a diagonal, ½-inch thick
• 2 cups of broccoli florets

Serving Options:

• Toasted sesame seeds
• Spicy chili crisp

Roasted Broccoli and Carrots (Asian-Inspired):

Preheat the oven to 400 degrees.

Make the sauce by combining the avocado oil, toasted sesame oil, soy sauce, honey, rice vinegar, ginger, and garlic in a small glass jar. Seal with a lid and shake well. Set aside to let flavors mingle.

Prepare the veggies by tossing the carrots and broccoli florets with avocado oil until evenly coated. Spread out the carrots on a baking sheet in an even layer.

Roast the vegetables by placing the baking sheet in the oven for 10 minutes. Remove from the oven, toss the carrots with a spatula, and add the broccoli florets in an even layer around the carrots.

Place back in the oven to roast the carrots and broccoli for 10 minutes. Remove from the oven and toss with a spatula.

Drizzle the well-whisked sauce over the carrots and broccoli, and toss to coat them evenly.

Return to the oven for another 5-7 minutes, or until the veggies are glazed and crisp-tender. Remove from the oven and place in a serving bowl.

Serve by topping with some toasted sesame seeds and serve spicy chili crisp on the side if desired. Enjoy.

Print

Roasted Broccoli and Carrots 

Course Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

Sauce:

• 1 tbsp avocado oil
• 1 tbsp toasted sesame oil
• 1½ tbsp soy sauce
• 1 tbsp honey
• 1-2 tsp rice vinegar
• 1 tsp fresh ginger paste
• 1 clove of garlic finely grated

Veggies:

• 1 tbsp avocado oil divided
• 4 large carrots peeled and sliced on a diagonal, ½-inch thick
• 2 cups of broccoli florets

Serving Options:

• Toasted sesame seeds
• Spicy chili crisp

Instructions

• Preheat the oven to 400 degrees.
• Make the sauce by combining the avocado oil, toasted sesame oil, soy sauce, honey, rice vinegar, ginger, and garlic in a small glass jar. Seal with a lid and shake well. Set aside to let flavors mingle.
• Prepare the veggies by tossing the carrots and broccoli florets with avocado oil until evenly coated. Spread out the carrots on a baking sheet in an even layer.
• Roast the vegetables by placing the baking sheet in the oven for 10 minutes. Remove from the oven, toss the carrots with a spatula, and add the broccoli florets in an even layer around the carrots.
• Place back in the oven to roast the carrots and broccoli for 10 minutes. Remove from the oven and toss with a spatula.
• Drizzle the well-whisked sauce over the carrots and broccoli, and toss to coat them evenly.
• Return to the oven for another 5-7 minutes, or until the veggies are glazed and crisp-tender.
• Remove from the oven and place in a serving bowl.
• Serve by topping with some toasted sesame seeds and serve spicy chili crisp on the side if desired. Enjoy.