This post was originally published here on September 22, 2014. I’ve since updated the photographs and text. I hope you give it a try!
Fall has officially arrived. But it sure as heck doesn’t feel that way.
We got hit with a swath of hot, humid air over the weekend. And while I totally took advantage of it (boating, patio beers and beach walks galore!), it did kind of put a damper on my cooking plans.
Fall baking will have to wait until the temperatures cool down enough for me to be able to tolerate turning on my oven for an extended period of time. But these carrots, well, they needed to get cooked. Another day or two and they might have been sentenced to die a slow death in the crisper drawer.
Roasted root vegetables are to Fall as tomato salads are to Summer. They are staples. I make them as often as I can. And I never seem to tire of them.
I can easily consume a whole sheet pan of roasted vegetables in one sitting. Which is an achievement that I’m not ashamed of.
These Honey Roasted Carrots are one of those simple side dishes that I make and serve all the time. I hardly even have to give the recipe a second thought at this point. The short ingredient list (only 5!) and easy preparation method has become second nature. And of course, they taste pretty amazing, too. They hit all the magical notes: earthy, salty, sweet and herby. What more could you ask for? Really?
If the carrots are very large/thick, you can cut them in half lengthwise. But I try to purchase smaller ones, if possible, so I can leave them whole. I think it results in a much prettier presentation (along with leaving a tiny bit of green at the ends for a bit of color contrast!).
What’s your favorite root vegetable to roast up during the cooler months?
This post was originally published here on October 1, 2014. I’ve since updated the photographs and text to better showcase just how delicious this Fall favorite really is!
This delightfully orange soup doesn’t have a single drop of pumpkin in it. And that’s totally fine by me.
I know pumpkin-mania is in full swing right now. But I’ve always been a butternut squash kind of girl. It’s my favorite Fall/Winter vegetable. And I’d choose it any day over pumpkin, even preferring squash pie over pumpkin pie.
My preference for butternut squash goes way back. In fact, you might even say it’s deeply rooted and steeped in family tradition. As my grandfather’s favorite crop to grow on our farm (we even named his Cadillac the “butternut mobile” because he used to drive around with so much butternut squash in the back seats!), butternut squash was a staple in my house growing up. We hardly even gave pumpkin a passing glance.
So FYI – you can expect to see more recipes here using butternut squash than pumpkin. I hope you’re cool with that.
This Butternut Squash and Apple Soup with Fried Sage and Halloumi is one of those blissfully uncomplicated dishes that you’ll find yourself repeating over and over again. Just toss all the ingredients for the soup base into a big pot and let it rip. Easy peasy.
The apple provides an additional level of sweetness that pairs exceptionally well with the butternut squash. I just love adding apples to all kinds of dishes this time of year. Both butternut squash and apples can so easily transition between savory and sweet dishes. The possibilities are kind of endless.
I have a rule about puréed soups: they should never be naked. So I fried up some sage leaves (aren’t they the prettiest!?!?) and cubed Halloumi cheese to be used as toppings. Halloumi is a fabulous salty, mild cheese that can withstand the heat (it’s perfect for grilling, too!), and if you haven’t tried it yet, you should change that ASAP.
If you try out this recipe for Butternut Squash and Apple Soup with Fried Sage and Halloumi, let me know! And what other soups are you craving this time of year? I typically make at least one big pot of soup each week, and I’d love to hear about some of your favorites!
Recipe adapted from Foodess