Originally posted by Jess – April 26. 2015
For a side dish (see Orange Marmalade Pot Roast), we had honey orange carrots, which are lovely and fresh tasting (despite the carrots being months old and fresh from the DIY root cellar!)
First, you start with peeled and washed carrots that are sliced about 1/2 inch thick on the bias. You boil them until crisp tender, about 10 minutes, before removing from the heat and the water. While the carrots are boiling, I squeezed an orange (lemon juice would work too) into a handful of finely chopped parsley.
I gave the parsley a stir and once the carrots were cooked and drained, I tossed them with the parsley and orange juice. I then drizzled with honey to taste (between 1-2 tbsp per bunch of carrots) and gave it all another stir. The lightly sweet and refreshing taste is great!
Another side was the oven fries made with the russet potatoes, which I’ll share about on Tuesday. We had a strawberry rhubarb crisp with freshly whipped cream for dessert, courtesy of last Summer’s Springdell Summer share which included berries and rhubarb. I’ll be sure to share this recipe when things come back in season. Stay tuned!
I hope you’ll take these ideas and run with them. Sweet and savory dreams, my friends!