While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.
'carrot' on Serious Eats
You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill.
These carrots develop a natural sweetness as they're roasted on the grill. A finishing brush with a honey and soy sauce mixture leaves them with a glistening glaze that has a salty depth and a mild ginger and garlic bite.
If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves.
Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish.
Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder.
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette.
A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.
A hearty winter salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.
A simple carrot juice sweetened with fresh oranges and spiced with ginger.
A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish.
Caramelized oven-charred carrots are finished with tangy feta for a refreshing change of pace.
This combination of red bell pepper, carrot, and tomato juices gets a punch of heat from fresh horseradish and garlic.
Although sweet potato is often juiced for its nutrients, it's also a lesser known source of subtle creaminess in terms of both flavor and texture. I won't pretend this juice tastes like dessert, but it really does have an undertone of creamsicle.
Savory and spicy may not be the first characteristics you'd expect in a juice, but once you try this combination you may not be able to kick the habit.
Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate.
Quick sautéed root vegetables flavored with honey, soy sauce, and sesame oil, tossed with some fresh shiso leaves for a hearty but light-tasting side dish.
Spiced roasted carrots with crème fraîche and harissa.