Roasted Baby Carrots With Toasted Pecans and Praline Lacquer

Roasted Baby Carrots

With Toasted Pecans And Praline ‘lacquer

This is such a quick and easy side dish that can be made and paired with smoked pork, steak and de nitely spice-roasted chicken.   Serves 4-6

Ingredients:

3 pounds baby heirloom carrots, trimmed and washed
¼ cup cottonseed oil

1 tablespoon creole seasoning
1 cup pecan pieces, toasted
½ cup picked cilantro leaves

For The Lacquer:
1 cup Steen’s Cane Syrup
½ cup heavy whipping cream

½ cup apple cider
2 tablespoons apple cider vinegar
2 teaspoons kosher salt

Directions:

In a sauce pot, add all the ingredients for the

lacquer. Bring to a boil and turn down to a
simmer for 10 minutes.

In a mixing bowl, toss the carrots, oil and creole seasoning. Lay the carrots on a sheet pan in a single layer and bake in a 425° oven for 10 minutes.

Remove from the oven and pour the lacquer over the hot carrots and toss. Return to the oven for 5 more minutes.

Remove from the oven and pour in a bowl. Top with toasted pecans and picked cilantro leaves and serve.

Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots

Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots

We have two grandsons who usually request a pork roast and carrots when grandma comes to visit. When I found this recipe in Bon appetit, I knew it fit the bill. Having a blog allows me to have my favorite recipes at my fingertips when I visit. All that is necessary is to turn on a computer in the house, click, and print. Viola and the meal begins. This recipe is for Jacob and Philip.

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Ingredients:

Carrots

2 pounds baby carrots, or large carrots, peeled, trimmed with 1/2 inch of green top and root attached. If using large carrots trim to finger size. Do not use the washed baby carrots in plastic bags. They are too wet to caramelize.

2 Tablespoon water

1 Tablespoon olive oil

1 Tablespoon butter, diced

2 garlic cloves

1 small jalapeno, (preferably red) seeded, coarsely chopped

1 teaspoon honey

1/2 teaspoon ancho chili powder

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

PORK

2 1-to 1 1/4 pound pork tenderloins

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon ancho chile powder

1 teaspoon smoked paprika

1 teaspoon coarse kosher salt

1 Tablespoon extra-virgin live oil.

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Directions:

Carrots: Arrange scrubbed carrots on a large rimed baking sheet. Whisk 2 tablespoons water with the remaining ingredients. Toss to coat. Cover tightly with foil. Can be made two hours ahead . Let stand at room temperature. Toss to coat before proceeding.

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Pork: Preheat oven to 400 degrees. Roast carrot mixture covered until just tender about 30 minutes.

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Meanwhile, arrange pork on another rimmed baking sheet. Stir oregano, cumin, chili powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in non stick heavy skillet over medium high heat. Add pork to skillet and cook to brown on all sides, about 5 minutes. Return to rimmed baking sheet. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in a single layer around pork. Roast uncovered until instant read thermometer registers 145 F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.

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Transfer pork to work surface. Cut crosswise into 1/2 inch thick slices. Arrange carrots on platter. Top with pork slices drizzling any pan juices.