Recipes tagged with « Vegetable Side »
Honey Lime Glazed Carrots
Carrots cooked in a honey-lime syrup with butter, a pinch of cumin, and fresh thyme. Brown sugar swapped for honey to add depth; fresh lime juice brightens. The method focuses on reducing the glaze to a sticky stage, coating tender carrots without burning. Parsley replaced with thyme for earthiness. Carrots simmered gently, stirring to avoid scorching, until the liquid thickens and clings. Salt and cracked black pepper finish it off, balancing sweet and citrusy tones. A simple, flexible method with visual and texture cues to guide even rushed cooks.
Ham Endive Gratin Twist
Endives halved and braised with lemon juice and a hint of honey. Creamy sauce with cheddar and Parmesan, garlic infused butter. Wrapped in turkey ham slices, then baked and broiled for a golden crust. Slightly less sugar, use maple syrup instead. Musky nutmeg swapped for smoked paprika splash. Baked about 28 minutes for tender endives. Cheese sauce thickened with whole wheat flour. Crispy top after 7 minutes under broiler. Can serve as main or side. Four large portions or eight smaller. A mix of savory, smoky, sweet hints.