Tag Archives: carrots

Fun Colors of Spring and Oven-Roasted Carrots

It’s been a fun few days since I blogged about my blue nails.  If you missed it, check it out here! 

Thursday morning, after the blog post, my friend Bonnie arrived at Community Bible Study sporting fabulous blue nails in honor of my blog post and our friendship!  So fun!  Thank you, sweet Bonnie!

It wasn’t long after we finished Bible study on Thursday that I received a “challenge” from my cousin Jill.  She posted, “The blue is gorgeous!!! I wear blue on my toes often. I dare you to try purple sometime!”  Then Jill sent me this photo.

Jill adores spending time at the beach and so, of course, she has to keep those tippy-toes looking pretty!

The next picture came from my friend Darcia.  We were talking on the phone when she said, “I LOVE your blue nails!”  We laughed and she said, “I have my toes painted WHITE and I absolutely love them.”

In this age of instant photo-sharing, Darcia zipped off this photo to me. I hope she heard me say, “It might show up on my blog!” 😜

Saturday I spent lunchtime with dear girlfriends and my sous-chef dish-washing mom.  Before we said goodbye that afternoon, the conversation turned to my “blue nails”.  Our friend Joan said, “Here, everyone put your hands together.”

Red, blue, peach, and natural, a rainbow of color!  This is a fantastic picture of our friendship.  Diversity reigns and each one of us brings something special to our friendship. The love of Jesus is what truly binds us together. It doesn’t get any better than that.

Speaking of color, our lunch hostess Joyce, served the most incredible roasted carrots with our Hot Chicken Salad.  Did you know that before Dutch farmers bred orange carrots to honor the House of Orange in the 17th century, these root vegetables were white, yellow, green, red, and even black?  Recently, carrots of many colors have come back into flavor.  While traveling in England a few years ago we saw white, yellow and black carrots at the Borough Market in London.

After feasting on these incredibly tasty roasted carrots at Joyce’s, I couldn’t wait to check out my fridge to see if I had any carrots at home. Yep, five. Only five carrots in the crisper drawer, but that was enough to roast for our dinner!

True to Joyce’s description, these take just minutes to prepare and 20 minutes to roast.  Peel carrot, slice into chunks of similar size, drizzle with olive oil, sprinkle with salt and pepper.  Roast!

I used a blood orange infused olive oil, cracked pepper, sea salt and a sprinkle of parsley.  Seriously, I can’t wait to make these again.  They are so good that we had to count them out into thirds so that my carrot-loving husband, sous-chef dish-washing mom and me could each have exactly the same number — they are just that good.  And sometimes we are just that silly at dinner!

You can use your imagination and drizzle with just about any flavored or plain olive oil you may have on hand.  I’ve cooked carrots in an orange juice and butter mixture so I thought the blood orange infused oil would be a perfect combination.  It is!  Try it, you’ll like it!

May your spring be bursting with color!

Happy Roasting!

Roasting Carrots and Other Fun Colors!
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After roasting carrots, you won't want to serve them any other way.
Recipe type: Vegetable, Side Dish, Vegetarian
  • Fresh carrots
  • Olive oil*
  • Sea Salt
  • Fresh Pepper
  • Chopped parsley* Optional
  1. Pre-heat oven to 400 degrees F.
  2. Peel and slice fresh carrots into equal sized pieces.
  3. Drizzle with olive oil.
  4. Sprinkle with sea salt and cracked pepper.
  5. Spread on baking sheet.
  6. Roast for 20 minutes or until carrots are slightly browned and tender. Do not over-cook.
  7. Sprinkle with chopped parsley and serve.
*Flavored olive oil works well.
I've used blood orange infused olive oil that is fantastic.


Pan Fried Steak and Carrots in Lemon-Parsley Butter

plated pan fried steak carrots
Happy Thursday!  Is it winter where you are?  Winter has really hit hard in Middle Tennessee the last two weeks.  Last week rain, sleet, and ice and last night … snow!  Beautiful snow. I know that snow isn’t a big deal for many of you.  But in my neck of the woods … it is a big deal!  This is only the second time in the last 5 years that I have been able to take pictures like these …

wagon snow trees
Or like this.

Snowy creekThe worst part for me is that I have missed Community Bible Study the last two weeks.  We meet on Thursday morning and we close when the schools close.  Well, the today and last Thursday school has been closed so we didn’t meet.

Cave spring lane snowy
I miss all my friends and classmates so much.  It is my prayer that if March arrives next week like a lion that lion is roaring with rain and not snow!

Wherever you are today I pray you are safe, warm, and well-fed.  I couldn’t decide which recipe comes first … steak or the carrots so I am posting both of them here!  I don’t usually pan fry steak because we have a BBQ grill.  However, last week when I had steak thawed ready to cook the weather was awful.  I had no inclination to run in and out of the house grilling steaks.  So, I decided it was time to pan-fry them.

fried onions
I could have just melted some butter, slapped the steaks in the pan and called it good.  I suspect they would have been edible.  But I wanted them to be fantastically edible!  I went searching on-line for a super recipe.  That is when I found this website called “Instructions.”  The recipe there included fried onions.

pan fried steak
One of the “instructions” was “how to pan-fry the perfect steak.”

panfried steak single
I didn’t realize there really are some steps to be taken to make the perfect steak.  I think the 7-steps are worth reading.  All-in-all my sous chef dish-washing mom and Chief Culinary Consultant both agreed the steak was “deliciously fantastic.”  That’s what I was going for.

parsley carrots fresh
A wonderful part of this wintry meal turned out to be these fresh carrots.  I had a bagful from a recent trip to the grocery store and from my Taste of Home cookbook I saw this recipe for carrots in lemon-parsley butter.  I didn’t have fresh parsley but I honestly think the dried stuff did a great job.

These carrots take no more than 20 minutes to make and are really worth the effort.  Just writing this blog post makes my mouth water.  I guess fresh carrots need to be on my grocery list again!

parsley carrots
Have a blessed wintry meal,

P.S.  Print this recipe, you are going to want to make these carrots!

Psalm 147:12-18

Extol the Lord, Jerusalem;
    praise your God, Zion.

He strengthens the bars of your gates
    and blesses your people within you.
He grants peace to your borders
    and satisfies you with the finest of wheat.

He sends his command to the earth;
    his word runs swiftly.
He spreads the snow like wool
    and scatters the frost like ashes.
He hurls down his hail like pebbles.
    Who can withstand his icy blast?
He sends his word and melts them;
    he stirs up his breezes, and the waters flow.

Fresh Carrots in Lemon-Parsley Butter
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These fresh carrots really "pop" with color and over-flow with taste!
Recipe type: Vegetable Side Dish
Serves: 6 servings
  • 1½ lbs. fresh carrots, peeled and sliced
Lemon-Parsley Butter
  • ¼ cup butter, cubed
  • 2 Tablespoons minced fresh parsley or 1½ teaspoons dried parsley
  • 2 Tablespoons lemon juice
  • ¼ teaspoon salt
  1. Place 1 inch of water in a large saucepan; add the sliced carrots. Bring to a boil. Reduce heat; cover and simmer just until tender-crisp, about 7 minutes. Drain; set carrots aside.
  2. In the same pan, melt butter over medium heat. Stir in parsley, lemon juice and salt. Return carrots to the pan and heat through.
Nutrition Information
Serving size: ½ cup Calories: 117 Fat: 8 g Saturated fat: 5 g Carbohydrates: 12 g Sodium: 216 mg Fiber: 3 g Protein: 1 g Cholesterol: 20 mg.



Colorful Christmas Vegetable Dishes

Jesus Calling By Sarah Young

December 21

MY PLAN FOR YOUR LIFE is unfolding before you. Sometimes the road you are traveling seems blocked, or it opens up so painfully slowly that you must hold yourself back. Then, when time is right, the way before you suddenly clears — through no effort of your own. What you have longed for and worked for I present to you freely, as pure gift. You feel awed by the ease with which I operate in the world, and you glimpse My Power and My Glory.

Psalm 63:2;      2 Corinthians 5:7;      John 11:40

 The cookbook giveaway continues until tomorrow night at 7 p.m. For all of you who have left a comment in our other drawings you will automatically be entered in this drawing.  If you leave another comment today or tomorrow — you will be entered for each comment!  Have fun, tell your friends and let us know — what are you eating this weekend?

I mentioned yesterday that I am done with making sweets for the rest of this week.  It isn’t that we have been eating everything sweet, but we have had our fair share and it is time for some serious food!  Looking ahead to Christmas weekend if you are making a BIG breakfast don’t forget about Apple Sage Sausage. It is awesome, easy to make ahead and put in the freezer until you are ready to bake!

Cinnamon Raisin Biscuits  also make a great accompaniment to any breakfast!

And, If you don’t have all your side dishes planned for Christmas dinner I have a couple in mind that are festive in color, easy to prepare, and really, really good! I like broccoli.  I could eat it nearly every day.  My family is glad that we don’t — but I digress.  I have eaten broccoli casserole that is more saucy than broccoli and I prefer the crispness of broccoli enhanced by flavorful Velveta cheese and the buttery crunch of Ritz crackers but not over-powered by them.  This is just such a recipe.  A wonderfully “green” dish for your Christmas table that starts like this:

And ends like this:

And just in case you want to go green, but broccoli isn’t your thing feast your eyes and your palate on this simple, yet richly delicious dish ……
Creamed Peas and Carrots!  I used to shudder at the idea of “Creamed” anything.  Then I learned that “creamed” doesn’t mean to cover up a yucky taste, but rather deepen the richness and enhance the taste.  When I was a kid I refused to eat peas.  That family legend still goes something like this:  Mom fixed dinner that included peas.  I ate my dinner cleaning my plate.  When mom cleared the table (and I was no where to be found) there were a ring of peas carefully placed under the edge of the plate all the way around …  Mom is still surprised when I fix and EAT peas to this day!  🙂  What a brat I must have been.

Be sure and leave a comment on today’s post to be automatically entered to win the cookbook giveaway on Thursday evening at 7 p.m. central!

have a blessed day and happy cooking!
Broccoli and Cheese Casserole
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Taste the broccoli, taste the cheese, feel the crunch! This is a cheesy broccoli casserole without all the sauce! Yummy delicious!
Serves: 8
  • 8 cup Fresh Broccoli, cut up in spears
  • 8 oz Velveta Cheese, diced
  • 1 Sleeve Ritz Crackers, crushed
  • ½ cup butter, melted
  • ¼ cup Butter, melted
  1. Slice fresh broccoli into small spears. Place in microwavable bowl, add ¼ cup water, cover with plastic wrap and cook on high for 3 minutes.
  2. Crush Ritz crackers and mix with ¼ cup melted butter.
  3. Spread crumbs and butter on the bottom of a 1½ or 2 quart buttered casserole dish; cover with ½ of the diced cheese, followed by ½ of the broccoli and ½ of the crumbs. Add the remainder of the broccoli and cheese; top with remaining crumbs.
  4. Bake at 375 degrees for 30 minutes.
2 packages (10 oz. each) of frozen chopped broccoli can be used instead of the fresh broccoli.  Cook according to package directions.

Creamed Peas and Carrots
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Colorful and tasty! Creamy peas and carrots. A delicious addition to any festive meal.
Serves: 4
  • 4 medium Carrots, sliced
  • 2 cup Peas, frozen
  • 1 tablespoon Cornstarch
  • ¼ cup onion, diced
  • Salt and Pepper To Taste
  • ½ cup Whipping Cream
  1. Place 1 inch of water in a large saucepan; add the carrots. Bring to a boil, reduce heat and cover. Simmer for 10 minutes.
  2. Add peas and onions, return to a boil. Reduce heat; cover and simmer for 5 to 10 minutes longer or until the vegetables are tender.
  3. Drain vegetables, reserving ½ cup cooking liquid. Return the vegetables and reserved liquid to the pan. Combine cornstarch, salt, pepper, and cream until smooth. Stir into the vegetables. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened.
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