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Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
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Mashed Rutabaga with Sour Cream and Dill
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Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

Butter-Maple Roasted Carrots with Garden Thyme

The slow roasting results in a deep, rich flavor. Carrots at our house usually are consumed raw, and whole, right from the refrigerator, but this recipe is worth the extra steps. Try to prepare this dish when you are using the oven to cook other dishes, too, to make the most of the oven’s energy. Serves 4-6.
 

3 tablespoons butter
¼ cup water
2 tsp. salt
2 tsp. pepper (or less, to taste)
1 clove garlic, minced
¼ tsp. cayenne pepper (optional)
¼ cup brown sugar
¼ cup maple syrup
2 sprigs fresh thyme (in the front row by the road in the you-pick garden)
2 lbs. carrots, cut into large chunks
 

 

1. Heat butter, water, salt, pepper, garlic, cayenne, brown sugar and maple syrup together in a small pan (or microwave)
2. Place carrots and thyme in a greased baking dish. Evenly coat carrots with the maple mixture.
3. Cover with foil and bake at 350 degrees F for 1 hour, 15 minutes. Remove foil and bake for another 25 minutes, until slightly browned and caramelized

Recipe From: I found this recipe in the current issue of Yoga Journal, and they in turn adapted this satisfying r