Orange-Glazed Carrots

http://www.foodnetwork.com/recipes/food-network-kitchen/orange-glazed-carrots-recipe-2112205

Ingredients

  • 1 pound carrots
  • 1 cup fresh orange juice
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon picked fresh dill leaves

Directions

Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.

Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

 

Cinnamon Sweet Potato Apple Bake

https://therealfoodrds.com/cinnamon-sweet-potato-apple-bake/

Ingredients

  • 2 apples, sliced
  • 2 medium (7-8 oz. each) sweet potatoes, peeled and sliced into ⅛th-1/4 inch. rounds
  • 2 Tbsp. coconut oil
  • 2 Tbsp. water
  • 2 tsp. cinnamon
  • Sea salt.

 

Directions

  1. Preheat oven to 375℉.
  2. In a casserole dish, combine all of the ingredients except for the salt.
  3. Mix until apples and sweet potatoes are evenly coated.
  4. Cover with foil and bake in oven for 30 minutes. Toss sweet potatoes and apples halfway through baking time.
  5. After 30 minutes, remove foil, stir and bake for an additional 15-20 minutes or until sweet potatoes are cooked through. Tossing again halfway through baking time.
  6. Remove from oven, dash with just a little sea salt if desired, and serve!

 

Carrot, Orange and Radish Salad

http://www.foodnetwork.com/recipes/tyler-florence/carrot-orange-and-radish-salad-recipe-1942715

Ingredients

  •  carrots
  • 6 radishes (or 4-inch piece daikon radish)
  • 1 handful fresh mint leaves
  • 1 handful fresh cilantro leaves
  • 2 navel oranges
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • 1/2 lemon, juiced
  • 1 teaspoon orange flower water
  • Kosher salt

 

Directions

Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.