If you’re expecting the Easter bunny this weekend, you might want to serve these roasted carrots over a bed of garlicky kale. Even if you’re not, this is a great spring side dish that’s super healthy with a touch of sweetness. If you don’t have maple sugar, you can substitute brown sugar or coconut sugar. I like the maple because it’s distinctive flavor pairs nicely with the carrots and it’s a little less sweet than regular sugar. Try Maple Sugar Carrots with Garlic Kale alongside Roasted Leg of Lamb with Rosemary Mint Au Jus, Roasted Baby Potatoes, and Grandma’s Rolls. Maybe add Lemon Coconut Cake for dessert. I’m getting really hungry now, so I’ll keep this short.
I know I’ve been absent for a long time (evidenced by Davy in a Santa hat in my last post). I’m essentially finished with the cookbook now though (woohoo!). I’m just working on editing and publishing details. Look for an update in the next week! Meanwhile, I’m ready to get back to developing new recipes so I’ll be back with more soon.
Maple Sugar Carrots with Garlic Kale
8 – 10 servings
8 medium carrots
pinch of salt
4 cups kale, curly or Tuscan, packed
1 teaspoon grated garlic (1 – 2 cloves, depending on size)
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 tablespoon maple sugar (substitute with coconut sugar or brown sugar)
1/4 teaspoon dried or 1/2 teaspoon fresh chopped parsley
1 teaspoon fresh lemon juice
Preheat oven to 400º F.
Fill a large saucepan or stockpot with water, about 3/4 of the way full. Place over high heat to boil.
Peel and remove the ends from the carrots. Rinse and dry them before proceeding.
Cut each carrot into two – three round pieces, then cut them in half lengthwise. Cut once again on the diagonal, as shown, for a pretty little slice.
When the water boils, add a good pinch of salt along with the sliced carrots. Reduce the heat slightly, boil the carrots for five minutes, then drain and transfer them to a large bowl.
Rinse the kale and blot it dry. Remove the tough stem, as shown, then roughly chop the leaves and place them in a large bowl.
Peel and grate the garlic. A Microplane zester/grater works well. Add 1/8 teaspoon salt, freshly ground pepper, and 2 tablespoons olive oil. Massage the garlic, salt, pepper, and olive oil into the kale with your fingertips. Place the kale in a 9-inch glass pie plate or similar-sized baking dish.
Add remaining (1 tablespoon) olive oil, 1/8 teaspoon salt, and maple sugar to the parboiled carrots and stir to coat them thoroughly.
Arrange the carrots over the kale as shown or in whatever pattern pleases you. Sprinkle with parsley.
Bake at 400º F for 10 – 15 minutes, until the carrots are beginning to brown and caramelize. Drizzle with fresh lemon juice and serve warm.
Happy Spring! Here’s to new beginnings, walking our own rocky paths, and supporting each other along the way.
“Life is complex.
Each one of us must make his own path through life. There are no self-help manuals, no formulas, no easy answers. The right road for one is the wrong road for another…The journey of life is not paved in blacktop; it is not brightly lit, and it has no road signs. It is a rocky path through the wilderness. ”
M. Scott Peck