Recipe by Liz Sempervive, Executive Chef of the Millstone Café
Spring is still in its beginning stages here in the Brandywine Valley—which really means we are still eating our winter root vegetables for dinner. A great way to use up those root veggies is with my version of an easy and delicious roasted carrot side dish. The flavor combinations pay homage to the traditional Passover dish, Tzimmis.
|1 lb||Small carrots (or just regular large carrots cut in half if they are long)|
|1||Onion, thinly sliced|
|4||Garlic cloves, minced|
|3 Tbs||Maple syrup or honey|
|1/4 cup||Raisins (or other dried fruit)|
- Pistachios, toasted and chopped
- Lemon and orange zest and juice, grated
- Parsley, chopped
Toss salt, pepper, cinnamon, paprika, carrots and oil to a large mixing bowl, making sure spices are coated evenly. Transfer to a baking sheet and roast at 450 degrees for 20 minutes.
Remove tray from the oven, mix in the onions and garlic, and drizzle the carrots with the maple syrup. Return the pan to the oven and roast carrots until they are fork tender and glazed (about 15 minutes). Mix raisins into the hot carrots.
Garnish with nuts, lemon/orange zest and juice, and chopped parsley. Enjoy!
Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.