The main ingredient to this debatable autumn recipe…is Brussels sprouts ... I had absolute stacks of carrots in the fridge left over so I decided to substitute my butternut squash with carrots.
Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives.
In this video, we're turning ordinary, past-their-prime carrots into a sensational side dish bursting with flavour. Join us as we transform these humble veggies into buttery, brandy-glazed ...
Dress up your cabbage as chicken Parm, or your tofu as zippy lemon-pepper wings. By Tanya Sichynsky Ali Slagle’s lemon-pepper tofu and snap peas.Credit...Julia Gartland for The New York Times.
Salt brings out the flavour of sweet baby carrots. There’s no need to mess around with them much. They are delightful as they are. 1. Preheat the oven to 180C. 2. Place the carrots into an oven ...