Crispy Roasted Carrots with Parmesan and Garlic

Bored of roasted carrots? We don’t blame you. Here’s a wonderful way to make them zesty, crunchy, and fun enough that the whole family will want seconds. This delectable recipe from Cafe Delites is truly mouthwatering and so simple to make. It’s a perfect side dish for any dinner or for a holiday celebration.

Ingredients

• 2 pounds carrots, washed well
• 1/4 cup olive oil
• 4 large cloves garlic, minced (or 1 tablespoon minced garlic)
• 1/4 cup grated parmesan cheese
• 2 tablespoons Panko bread crumbs
• Salt and pepper as desired
• Fresh chopped parsley, thyme, or rosemary, optional

Make It!

• Preheat oven to 400°F.
• Lightly grease or spray a baking sheet with cooking oil spray.
• Halve carrots, length-wise (no need to peel, just give them a good scrub).
• Spread carrots on baking sheet. Add rosemary or thyme, if using.
• Add olive oil, garlic, parmesan, and breadcrumbs. Add salt and pepper as desired. Toss all ingredients together to completely coat the carrots.
• Spread carrots out on the baking sheet so there is some space in between them, and they aren’t overlapping.
• Bake for 20-25 minutes or until tender. Toss with a spatula half way through.
• Remove from oven and serve hot. Top with fresh parsley, as desired.

Everyday Beet Dip

Bright pink, creamy, zesty beet dip is a holiday gathering go-to. Impress your friends with this beautiful, flavorful side dish that can be used on wraps, sandwiches, salads, or, of course, with crudité or crackers.

The best part about beet dip is that it’s super adaptable; you can add your own favorite add spices or swap creamy thickeners (like yogurt, in the recipe below) with chickpeas to make a beet hummus. Try this recipe as a starting point and get creative!

Ingredients 

• 4 medium beets, washed and trimmed
• 3 garlic cloves
• 1 1/2 cup whole Greek yogurt
• 1/4 tsp chili chipotle powder
• 1/4 cup olive oil
• 1/2 tsp salt

Make It!

• Preheat oven to 350°F.
• Place beets in a baking pan with ¼ cups of water. Cover with tin foil and bake for 60 minutes, or until tender.
• Allow the beets to cool, then peel and cut in half.
• Add beets, garlic, yogurt, olive oil and chili powder to food processor or blender and blend on pulse until smooth.
• Garnish with feta cheese, parsley, and whatever else excites you!

Garnish ideas

• Fresh herbs
• Pomegranate seeds
• Sesame seeds
• Fresh cheese
• Shallots
• Roasted garlic

Hungry for more beet recipes? Check out Food & Wine’s 27 amazing beet dishes!

Melt-In-Your-Mouth Potatoes

These gooey treats take baked potatoes to a whole new level. If you want to get really wild, add a cheese of your choice.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut in half
• 2 tablespoons butter, melted
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 cup low-sodium vegetable broth or chicken broth
• 5 cloves garlic, peeled and chopped

Make It!

• Preheat to 500°F.
• Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl.
• Arrange potatoes in a single layer in a 9-by-13-inch metal baking pan.
• Roast potatoes for about 30 minutes or until browned, flipping once.
• Remove from oven to add broth and half of the garlic. Return to oven and roast for about 15 minutes, until most of the broth is absorbed and potatoes are tender.
• Top with cheese and garlic, if desired. Allow to cool for a few minutes; serve hot!

Winter Vegetable Salad

Salad in the Winter? Yep! Get creative with crispy greens, winter fruit, and thinly sliced root veggies for that extra crunch (and nutrition). Here is a simple winter salad base and some suggestions for additions!

Make It!

Use a base of lettuce leaves like red oak and Little Gem and add:

• Radicchio, chopped or torn
• Fennel, shaved or very thinly sliced
• Golden or red beets, peeled and very thinly sliced
• White turnips, trimmed and very thinly sliced
• Pomegranate seeds
• Orange slices
• Walnut, chopped, raw or roasted
• Fresh Autumnal herbs like parsley or tarragon

Top with simple oil and vinegar or a raspberry vinaigrette dressing. Yum!

Sweet Potato Hash

Turn your average potato brunch dish into a Fall favorite with sweet potatoes. This Food Network Recipe adds bacon, cinnamon, and cilantro for a savory-and-sweet flavor combination that will warm you up and make your tastebuds dance.

Ingredients

• Extra-virgin olive oil to cook
• 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 12 ounces thick-cut bacon, chopped
• 1 jalapeño, optional
• Ground cinnamon to taste
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• Malt vinegar, for topping

Make It!

• Remove jalapeño stem, seeds and ribs, cut into thin rings.
• Preheat the oven to 375°F and lightly grease a sheet pan.
• Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
• Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered about 7 minutes. Remove to a paper towel-lined plate and set aside.
• Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
• Turn the heat to medium-high. Add the cubed sweet potatoes in an even layer and season with cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.