Orange Glazed Carrots #Giveaway #VegFlavorBible

I am quite content eating steamed carrots without any butter or seasonings. But then there’s the hubby. Just some butter and brown sugar over carrots puts a smile on his face. For a company worthy side dish, I turned to my copy of The Vegetarian Flavor Bible for inspiration and these Orange Glazed Carrots were born.

Orange Glazed Carrots | Carrots with a sweet orange glaze, walnuts and dried cranberries

The Flavor Bible

Are all you cooks out there familiar with the Flavor Bible books? They are a marvelous resource for any foodie. Let me explain. I was going to add carrots to our evening menu. I flipped to carrots in my copy of The Vegetarian Flavor Bible. Before pairing suggestions were a list of stats: peak season, flavor, calories, tips, substitutions and more. Then came the fun part, the flavor pairings. BOLD indicated those recommended by a number of experts. For carrots, examples such as cheese, cinnamon, cumin, garlic, ginger, honey, mustard and raisins were noted. An asterisk by ginger meant it was the most recommended pairing. For carrots, there was also a long list of flavor affinities as well. Carrots + balsamic vinegar + beets + chives + greens AND carrots + cilantro + ginger + scallions + sesame oil both intrigued me. But I went with the combination of carrots + cranberries + orange + walnuts and created this dish. You can now see why many chefs use this comprehensive “cookbook” as a guide when developing new dishes. As I mentioned above, the hubby loves glazed carrots, but incorporating  dried cranberries and walnuts kicked this dish up to another level. The variety of textures and flavors took this to the realm of dishes you’d find in a lovely bistro or restaurant, but easy enough for the weeknight dinner table.

The Vegetarian Flavor Bible Cover

Not Just for Vegetarians

When I envisioned this book before cracking it open, I thought it would be all vegetables. Nope, grains (quinoa was added in this latest edition), fruits, herbs, cheeses are all included. Dessert bakers like me can find plenty of inspiration, too. I flipped to Strawberries and saw my favorite pairing with Mascarpone Cheese was in bold, and the starred  suggestion was Balsamic. Balsamic strawberries are one of my most loved cheesecake toppings. Chocolate and White Chocolate were other categories worth exploring. But for those of you who’ve adapted a meatless lifestyle will find this book an invaluable resource.

 

Flavor Bible Authors

Introducing the Authors

Meet Karen Page and Andrew Dornenburg, creators of the critically acclaimed book The Vegetarian Flavor Bible, which has been cited as one of the five best cookbooks of 2014 based on 300+ reviews in media including Bloomberg, The Chicago Tribune, Food & Wine, The Los Angeles Times and The Washington Post. They are not only the two-time James Beard Award Winning authors of The FlavorBible and Becoming a Chef, but also coauthored What to Drink with What You Eat, which was named the IACP Cookbook of the Year and the Georges Duboeuf Wine Book of the Year, while also winning a Gourmand World Cookbook Award. It goes without saying that Karen’s credentials are exemplary. In addition to holding degrees from Northwestern and Harvard, she earned a Certificate in Plant-Based Nutrition from Cornell, so it is little wonder that critics are praising her invaluable knowledge and contribution to a healthier and more flavorful approach to food and nutrition!

Karen and Andrew are teaming up with 9 food bloggers to be able to reach out further and share their knowledge and talents with an even greater audience. They have offered to partner in a giveaway in order to educate and make accessible not only their latest creation, The Vegetarian Flavor Bible, but also copies of The Flavor Bible and What to Drink with What You Eat! ALL of these resources are treasures that would grace the presence of any home cook’s library, but already hold places of reverence within the commercial kitchens of many chefs.

Orange Glazed Carrots | Carrots with a sweet orange glaze, walnuts and dried cranberries

Bonus: Wine Pairings

“CARROTS
beer, esp. wheat beer
Chablis
Chardonnay, New World
Cider
cocktails, esp. made with brandy, Madeira, or Marsala
Dolcetto
ginger ale
Grüner Veltliner
lemon-based drinks (e.g., lemonade, sparkling water with lemon, etc.)
Muscat, esp. with desserts (e.g., carrot cake)
orange-based drinks (e.g., Fizzy Lizzy sparkling orange juice)
Riesling, esp. drier
Sauvignon Blanc, New Zealand
Sémillon
Tokaji, esp. with desserts (e.g., carrot cake)
Soave
Viognier”

Excerpt From: Andrew Dornenburg, Karen Page & Michael Sofronski. “What to Drink with What You Eat.” Little, Brown and Company, 2009-07-31. iBooks.
This material may be protected by copyright.

Spring Carrots

Photo courtesy of Andrew Dornenburg and Karen Page

More Recipes from My Blogger Friends:

The Giveaway!

We are giving away one Grand Prize to include The Veg Flavor Bible, The Flavor Bible & What to Drink with What you Eat. Six (6) Runners Up will receive One (1) copy of The Veg Flavor Bible. This giveaway is open to addresses in the USA only, including APO addresses. For a complete set of giveaway rules, see terms and conditions in the rafflecopter widget. Just follow the Rafflecopter prompts to enter.
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Orange Glazed Carrots | Carrots with a sweet orange glaze, walnuts and dried cranberries

Orange Glazed Carrots
 
Prep time
Cook time
Total time
 
An elegant side dish with carrots, an orange glaze, walnuts and dried cranberries
Author:
Recipe type: side dish
Serves: 8 servings
Ingredients
  • 2 pounds carrots, peeled and sliced on the diagonal
  • ¼ cup butter
  • ¼ cup brown sugar
  • ⅓ cup orange juice
  • 1 teaspoon orange zest
  • ¼ cup craisins/dried cranberries
  • ¼ cup toasted walnuts, chopped
Instructions
  1. Cook carrots in lightly salted water till just tender. Drain and set aside.
  2. In the same pan you cooked the carrots, melt the butter. Add the brown sugar and cook over medium heat till sugar starts to dissolve. Add orange juice and zest. Return carrots to pan and toss to glaze. Toss with dried cranberries and walnuts to serve.

Please check out Karen and Andrew’s marvelous blog and keep up to date via their facebook page, instagram feed, Twitter and Pinterest.
Disclaimer: This giveaway is sponsored by Karen & Andrew and their publisher, Little Brown & Company. I was compensated with product and all opinions are my own.

Comments

  1. Valerie Cathell Clark says:

    I love the addition of cranberries in this beautiful carrot dish Liz! These are so inviting! I love carrots anyway!

  2. Great recipe Liz! Reminds me a little of a savory Carrot Cake!

  3. Orange flavors on orange colors! love the idea of adding citrusy flavor to a sweet and earthy vegetable 🙂

  4. Margot C says:

    I like white bean hummus with sage

  5. Those carrots sound like the perfect summertime side dish!

  6. Oh, the cranberries and walnuts are such a delicious addition. These look like they belong on my Thanksgiving table!

  7. What a beautiful dish whether you’re a veggo or not. I love vegetable dishes and you’ve done such a great job on this one. I want to stick a big spoon in there.

  8. You have captured my interest in these books!!! I have never heard of them and they sound fantastic. Your carrot dish looks so appetizing and sounds delicious – definitely kicking it up to a higher level of flavour as you mentioned. Wish I could put an entry in to win these books …. I’ll have to check to see if they are available here in Canada.

  9. My sister’s spinach lasagne is the best in the world!

  10. Honestly, I’ve never seen carrots served in this manner. It’s absolutely a great idea especially for someone who doesn’t like eating plain carrots. How interesting! xoxo

  11. Leeks

  12. For some reason, I would have never thought to pair carrots with oranges. It seems that Karen and Andrew have done it again! Great dish!

  13. My sister is like you, Liz, in that she will eat cooked carrots just plain – and at every meal. Me, not so much. Your addition of the cranberries and sweet orange glaze may change all that. What a great combination!

  14. Carrots are one of my favorite vegetables. This combination sounds so good!Yummy!

  15. I love the simple preparation of this delicious glazed carrots. YUM!

  16. Sounds like such a fun, interesting and very useful book!

  17. Love the Flavor Bible as it keeps me from getting into a rut. I cooked with a group for a very short time using this and haven’t put it down since. Your carrots look wonderful, who could resist?

  18. Hotly Spiced says:

    The cookbook sounds really useful. I do love carrots as a side dish and while I can eat them plain, a bit of a glaze does lift them to another level. The book looks like it’s been beautifully photographed xx

  19. I’ll be looking for this on the bookshelf.

  20. I’m trying to incorporate more veggies into our diet; this book sounds like one I need!

  21. love your orange glazed carrot! My favorite veggie is Brussels sprouts…love to roast them in the oven or put on the grill.

  22. These would be on my plate for sure. Mr. Sweets would probably pass on them. No worries I would take his share!

  23. Lovely.
    Gorgeous.
    Colorful Dish!!! x

  24. It’s a wonderful side-dish and it’s super popular here. I love it so much and it’s sweet, that I like saving it to the end of the meal 🙂 It’s like a dessert!

  25. This reminds me of those grated carrot salads from the 90s at potlucks! I love it! and your addition of walnuts!

  26. What a vibrant bowl of goodness!! Gorgeous dish!

  27. Hey there Liz! Love your carrots! I could eat them prepared like this any day! YUM! OK, so what’s my favorite vegetable/veggie has to be potatoes, but beets are a really close second. Thanks for the chance for this great (healthy) giveaway! xo Roz

  28. What a great sounding side dish with all those fresh flavours. One I shall definitely be bookmarking 😀

  29. Eggplant is my favorite veggie

  30. Denise E. says:

    My favorite vegetable is broccoli. Roasted, steamed, raw, plain or embellished…… I love it all!

  31. Yummo. The perfect side to my family roast dinner tomorrow night. 🙂

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