Roasted Carrot Sticks

Roasted Carrot Sticks recipe marissabaker.wordpress.comI found this recipe described as “The Best Way to Cook Zucchini and Carrots” on a blog called Voracious Veggie. I haven’t had a zucchini yet to try it on, but my whole family agrees this is the best way to eat cooked carrots. I make the “Asian seasoned” ones as a side dish every time we have Korean Beef, and they also go well with my Thai-Peanut Chicken if the carrots in the sauce aren’t enough vegetable for you. You can vary the spices to match just about anything, so they are versatile as well as easy to make.

Roasted Carrot Sticks

Roasted Carrot Sticks recipe marissabaker.wordpress.com1 pound raw carrots

olive oil

salt and pepper

desired seasonings (see below)

Slice carrots into2 to 3 inch sticks of even thickness. Spread a light layer of olive oil on the bottom of a baking tray. Toss carrots, salt, pepper, and desired spices in the olive oil, then spread them out evenly in the pan.

Roast at 425°F for 10 minutes. Remove from oven and toss. Return to oven and cook another 10-15 minutes, or until carrots are tender.Roasted Carrot Sticks recipe

I vary the spices I use depending on what I’m cooking with the carrots. Ideas include paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage, or a premixed spice blend.
Asian: garlic, ginger, cayenneRoasted Carrot Sticks recipe

Crock-Pot Italian Roast

Crock-Pot Italian Roast recipe,

When we started raising our own beef, I decided it was time to experiment. So one time when I was putting a roast into the crock pot, I just started dumping spices in, added some of that red wine vinegar that was left over from a salad dressing, and thickened it to make a gravy. This is the result. My brother, who can single-handedly eat 1/3 to 1/2 of the roast by himself, tells me this is one of his favorite meals.

Crock-Pot Italian Roast

Crock-Pot Italian Roast recipe,
I love my purple crock pot. It’s so pretty

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1/2 cup tapioca or corn starch

2 cups water

2 cups beef broth

3/4 teaspoon Italian seasoning

1/2 teaspoon black pepper

3 cloves fresh garlic, minced

3 Tablespoons red wine vinegar

1, 3-pound roast of beef, unthawed

4-5 potatoes, cut

4-6 carrots, cut

Crock-Pot Italian Roast recipe,
I add as many vegetables as the crock-pot will hold

In crock-pot, whisk the tapioca starch with about ½ cup of the water. Add the remaining water, broth, and seasonings. Whisk until thoroughly combined.

Place roast in the crock-pot. Cut enough potatoes and carrots to fill most of the remaining space in the crock-pot. Turn the crock pot on to cook at low or high heat (see below). Stir at least once in the first hour, to prevent starch from sticking to the bottom of the crock pot as it thickens.

Cooking times will vary between crock pots. As a general guide, cook on low heat for 6 to 7 hours, or until the meat is cooked through and falls apart. If speed is important, cook on high heat for about 4 hours. In this case, the roast will be less tender.