Honey Glazed Carrots

This is a wonderful and sweet side that's simple enough for a family dinner, yet impressive enough for a holiday side. I sometimes add raisins to this dish for a holiday.

 

I don't buy many organic foods but if I'm going to buy baby carrots, I do! I don't want to further spread a possibly exaggerated truth about baby carrots but I don't want anything soaked in chlorine or bleach as my vegetable. Whether this is true or not, I can tell you that I sometimes buy carrots for my bunny and when I buy whole ones, they last a few weeks or a month at most before getting mushy and gross. I've had mini bags of carrots that look the same after 6 months! You be the judge.



Take 3 cups of raw baby carrots and toss with 3 Tbsp honey, 2 Tsp cinnamon, 1/2 Tsp nutmeg, and 1 Tsp brown sugar. Add to a baking dish sprayed with non-stick spray and filled with 3/4 cup of water or broth. Bake in a 350 degree oven until the carrots begin to caramelize and the edges of the baking dish turn a bit brown like in the top right corner of the title photo.

Twice Baked Butternut Squash

Holiday squash will never be served simply boiled and mashed ever again! Everyone will be blown away with all the savory fall tastes in this dish. I may have gone a little crazy with this one, throwing in everything but the kitchen sink, but it got rave reviews. And who doesn't love a food served in its own bowl?

 

whole butternut squash

1 Tbsp chives

2 oz cream cheese

2 Tsp cinnamon

1 Tsp nutmeg

1 Tsp butter

Cut the squash lengthwise and scoop out the seeds. Place it in a baking dish, cut side down in 1/2 inch of water and roast in a 450 degree oven for 35-45 minutes. When it's done, flip it over and allow to cool enough to handle. Then, scrape out the innards, being careful to preserve the skin. Mix the innards in a mixing bowl with remaining ingredients. Spoon back into the skin. I topped mine with a sprinkle of breadcrumbs and brown sugar and it was amazing!