Orange glazed carrots are a wonderful recipe that the whole family will enjoy. It’s fast and easy to prepare, low calorie, healthy and delicious!
Orange Glazed Carrots
- 1 lb carrots
- 1 tbls olive oil
- Salt and pepper to taste
- 2 tbsp butter
- ¼ cup orange juice
- 2 tbsp honey
- 1 tsp ground ginger
Preheat the oven to 400℉. Line a 10”x13” baking pan with parchment paper.
Scrub carrots and peel, if desired. Cut into ¼“ rounds. Lay over the top of the parchment paper, and drizzle with olive oi., Sprinkle with salt and pepper to taste. Toss to coat and spread evenly.
Using a microwave-safe bowl, combine butter, orange juice, honey and ginger. Heat in the microwave until all ingredients are well combined.
Pour glaze mixture over carrots and cover the pan with aluminum foil. Bake for 10 minutes.
Remove foil and continue to bake for 10-15 minutes or until carrots are browned and cooked to the desired softness. Recover the pan if the carrots begin to get too brown.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Hack: Frozen carrots can be used in this recipe.
Did you know? Carrots are rich in nutrients that promote your health!
Suggestion: Serve these with teriyaki marinated pork chops for a super fast and easy meal!
Savory roasted acorn squash is a side dish packed with flavor and nutrition! It’s easy to make and is a delicious complement to a roast or tenderloin.
Savory Roasted Acorn Squash
- 1 medium acorn squash (1½ pounds)
- 2 tbsp olive oil
- ½ tsp grated nutmeg
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp butter
- ⅔ tsp dried sage
- 1 tbsp maple syrup
- 1 tsp lemon juice
Preheat the oven to 450℉.
Halve the squash, remove seeds and cut into 12 wedges. Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.
Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer. Roast until lightly browned, 12-15 minutes.
While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat. Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown. This can take from 1-5 minutes, depending on stovetop type and efficiency. Do not leave unattended as the butter may burn quickly.
Remove pan from heat and whisk in sage, maple syrup and lemon juice.
Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge. Place back in the oven and roast for an additional 8-10 minutes or until tender.
Hack: Leftover squash can be stored in the fridge for up to 4 days. To freeze, remove the rind and mash squash. Package in serving size portions and freeze for 10-12 months.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!
Suggestion: This pairs nicely with Cranberry Mustard Pork Tenderloin!
Crispy fried green tomatoes is one of my favs, made more special due to the short window of green tomatoes! I love it when my gardening friends share!
Crispy Fried Green Tomatoes
- 2 large green tomatoes
- 1 egg
- ½ cup milk
- ½ cup flour, divided
- 1 tsp salt
- 2 tbsp sugar
- ½ tsp black pepper
- ½ cup cornmeal
- ¾ cup butter (1½ stick)
Cut tomatoes into ½“ slices and set aside.
In a small, shallow bowl, mix ¼ cup flour, salt, sugar and pepper.
In another small shallow bowl, whisk egg and milk.
In a third bowl, mix the remaining flour and cornstarch.
Dredge each tomato slice in flour mixture, dip in egg mixture and coat with cornmeal mixture. Lay slices in a single layer on a flat surface and allow to rest for at least 5 minutes.
Melt ½ cup butter in a heavy skillet over medium until it begins to foam and sizzle around the edges.
Carefully place tomato slices in the pan and fry for 2 minutes on each side, or until golden brown. Do this in batches so as not to crowd the slices in the pan. Add more butter as necessary.
When cooked, remove slices from the pan to paper towels or rack to drain. Allow to rest for 5 minutes before eating.
Did you know? While green tomatoes have fewer health benefits than their fully ripened counterparts, they still have a great nutritional profile!
Suggestion: Serve with ranch dressing, if desired.
Call me crazy but Brussels sprouts are my favorite vegetable! These roasted Brussels sprouts with balsamic reduction will make them your favorite as well!
Roasted Brussels Sprouts with Balsamic Reduction
- 16 oz Brussels sprouts
- ¼ cup frozen pearl onions
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp Parmesan cheese
- ¼ cup balsamic reduction
Trim Brussels Sprouts and cut in half lengthwise. Place sprouts, onions and oil in a saute pan over medium-high heat and cook until browned and tender, about 10 minutes.
Toss with salt, pepper and Parmesan cheese. Drizzle with balsamic reduction.
Hack: Frozen brussels sprouts can be used for this recipe. Add sprouts whole and frozen to the saute pan. Allow an additional 5-10 minutes of cooking time.
Hack: ¼ cup chopped fresh or frozen onion can be substituted for the frozen pearl onions.
Hack: Leftovers can be stored tightly covered in the refrigerator for up to 5 days or frozen for up to 3 months.
Did you know? Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Suggestion: These would pair nicely with classic meatloaf!
Low fat, low carb, low calorie…this delicious zucchini summer squash saute has it all…or should I say it doesn’t? It’s the perfect side for any meal!
Zucchini Summer Squash Saute
- 1 tbsp olive oil
- 1 medium zucchini or yellow summer squash
- ½ tsp dried rosemary
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
- ½ cup grape tomatoes or halved cherry tomatoes
Heat oil in saute pan over medium-high.
Thinly slice the zucchini/yellow squash and add to saute pan. Cook, stirring frequently, for 3 minutes.
Sprinkle with rosemary, garlic powder, pepper and salt and stir to combine.
Add tomatoes and cook, stirring frequently, 3 minutes or until desired softness.
Hack: Use this saute method with your favorite vegetables or whatever you have on hand! Cooking times may vary.
Hack: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Summer squash is a seriously nutritional power-packed veggie. Check out the facts here.
Round out your low-calorie, low-carb vegetarian meal with parmesan-crusted scallops!