Caramelized Carrots

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From the kitchen of Ben Betts and Lindsey Appleyard

Savory and sweet carrots as a meal or on the side. GLUTEN FREE, DAIRY FREE, VEGAN

Ingredients:

5 or 6 carrots, washed or peeled

2 T. butter (vegan)

2 T brown sugar

Two pinches each of Sage, Pepper and Salt

Tiny amount of nutmeg or mace

Tiny amount of cumin and parsley

Shake of thyme for your vitality

1 t maple syrup

Directions:

Add water to medium saucepan and turn on high.

Thinly slice carrots and add to the saucepan. Bring to a boil put do not cook through.

Drain carrots.

Add butter to a saucepan over medium heat. Add carrots and slowly sizzle in a pan.

Add brown sugar, sage, pepper, salt, nutmeg or mace, cumin, parsley, and thyme.

In the last 5 minutes of cooking, add maple syrup.

Don’t over-stir and destroy the carrots; if they are soft, they are done.

If you do destroy the carrots, mash them to hide the error.

Notes from the chef:

Serve when your stomach grumbles!

Savory Sweet Potatoes

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From the kitchen of Brad and Dani Betts

These sweet potatoes go well as a side, or they can be served as an appetizer with a dollop of mashed avocado and lime and 1/2 of a cherry tomato on top. GLUTEN FREE, DAIRY FREE, VEGAN

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Ingredients:

2 sweet potatoes, peeled and sliced into 1/4” to 1/2” rounds

1 T. olive oil

2 garlic cloves (minced)

1/2 t. cumin

1/2 t. smoked paprika

salt and pepper

Directions:

Preheat oven to 400 degrees.

Place sweet potatoes in a large bowl.

In a small bowl, mix all ingredients above.

Pour mix over sweet potatoes and stir until covered on all sides.

Spray a baking sheet with non-stick spray or cover with parchment paper.

Arrange sweet potatoes in a single layer on the baking sheet.and cook for 15-20 minutes or until potatoes can be pierced with a fork.

Notes from the chef:

We usually cook these to go in a rollup with pulled pork tenderloin, guacamole, salsa, sliced tomatoes, and shredded cheese. We also serve these in a bowl over rice with black beans, wilted spinach, fresh avocado, salsa, sour cream and shredded cheddar cheese on top.