l loved cooking with my grandmother. Being in the kitchen with her made me feel safe, loved, and valued. As she aged and had to be moved into subsidized housing for seniors, we began a new tradition. Each holiday she would come to my home 2-3 days in advance. We would plan out the menu, talking about each family member’s favorite dish, and in the midst she would share stories of days gone by. One of my favorite dishes each holiday was candied carrots.
The aroma of melting butter and brown sugar is always quick to remind me of the holidays. Always one to want to experiment a little, add a new twist, which grandma welcomed and encouraged, I began adding a few new ingredients. I love a little salt with a little sweet. Add some “heat” and it is all the better! Thus was born the Honey Glazed Hot Pepper Jelly Carrot recipe.
And I am proud to say, it was grandma approved. Not only approved, but she agreed it was our new go to recipe. I still think of her each holiday as I begin to prepare for my family. And not a holiday goes by without a batch of these carrots. Love is shared around the family table. Memories come alive with the scents and tastes of family recipes. I hope you enjoy this recipe and consider adding it to your family favorites this next holiday season. READ MORE
I am a wife, mother to twin daughters, sister, daughter and aunt to nine. I love faith, home and family. I grew up missionary kid living in Japan and Morocco. I now live in the South. My home is my haven and I seek for it to be the same for all who enter. I have returned to full time work after 17 years as a stay at home mom. I now serve as the Deputy Chief of Community Engagement & Faith-based Partnerships. As I wait for God to unfold His plans in His time I seek to be faithful and to live life fully, keeping home my priority and sharing it with those I hold near and dear.
I found this recipe for roasted carrots and parsnips with herb butter in a Cooking Fresh magazine years ago, and it instantly became a favorite in our family. It pairs perfectly with any holiday meal—turkey, chicken, beef, or pork—and the vegetarians will love you. No kidding.
While this is not a low calorie dish—there’s butter, y’all—carrots and parsnips are loaded with goodness including phyto-nutrients, vitamins, minerals, and both soluble and insoluble fiber. In a sea of heavy holiday dishes (many that include cream of something soup), this side will be a definite bright spot on your table.
Peel carrots and parsnips and cut into two-inch sized matchsticks for uniform roasting. (Toss all the yummy scraps into the compost.)
Since this is the most time-consuming part of the recipe, I like to do all my peeling and cutting a day in advance and store the veggies in the fridge.
Toss carrots and parsnips in olive oil. Sprinkle with salt and pepper. Transfer to a cookie sheet and roast in center oven rack.
Stir every ten minutes or so until veggies are brown and tender (but not too tender), approximately 45 – 50 minutes. Keep an eye on this. Things can happen quickly at 450 degrees.
While veggies roast, combine butter, shallot, herbs, and garlic in a small bowl and stir.
Pour herb butter over vegetables, toss to coat, and serve immediately.
Note: Leftovers are fantastic in turkey or chicken potpie
A word about ingredients. You may be tempted to skip the parsnips and use only carrots. Just don’t. Parsnips add a creamy sweetness to the dish. Now, on to the shallot. Shallots are not green onions. Shallots add depth and richness, and they are sweeter than green onions. They may be hiding at your grocery store, but seek them out. And the herbs? Even though your herb garden may be finished for the year, spring for fresh ones if you can. (If you do substitute dried herbs, remember dried herbs are much more potent than fresh so adjust accordingly)
Momma’s potato soup and cornbread. It’s a simple recipe that always reminds me of home.
What is your favorite international cuisine?
I like most any food made with simple, fresh ingredients, but if I had to choose, I’d select Mexican food. Street tacos with lots of cilantro – yum!
What is always in your refrigerator at home?
Milk, minced garlic, cheese of some sort, white wine, beer, butter, eggs, cottage cheese.
What are your go-to ingredients that you use time and time again?
Olive oil, garlic, balsamic vinegar, sea salt.
Do you have a favorite food indulgence?
Chips and queso. Fried pickles and homemade ranch dressing.
What is your most used cookbook?
My family cookbook with recipes from friends and family. I also love love love The Flavor Bible, but it’s more of a reference book than cookboo
What is your favorite kitchen gadget?
My chef’s knife. What is your favorite food meal to cook at home?
Roasted vegetables (okra, green beans, field peas) served over Arkansas rice. I especially like to mix fresh mint with it. Delicious.
What is a cooking tip that you would like to share with beginning cooks?
Read the recipe and measure ingredients before starting.
When you’re not cooking, what are your favorite pastimes?
Writing, gardening, reading, and playing with my dogs.
What else would you like us to know about you?
Clutter makes me crazy. I get up super early every morning to write. I love Christmas music and sometimes listen to it in the summer. I want to get a master’s degree from the University of Arkansas so I will have my name on Senior Walk. I wish I could play the fiddle. My first novel, The Accidental Salvation of Gracie Lee, debuts January 28, 2016! Yay.