Garlic Butter Roasted Carrots
Prep Time 5 min | Cook Time 30 min | Total Time 35 min
- 2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
- 5 tablespoons butter
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- chopped fresh parsley, for garnish
- Preheat oven to 425F.
- Grease a baking sheet with cooking spray; set aside.
- Cut up the carrots and set aside.
- Melt butter over medium-heat in a large nonstick skillet or pan.
- Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
- Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. Toss until well combined.
- Transfer carrots to previously prepared baking sheet.
- Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.
- Remove from oven and transfer to a serving plate.
- Taste for seasoning and adjust accordingly.
- Garnish with fresh chopped parsley.
For Breakfast - Pumpkin Cinnamon Rolls
Prep Time 10 min| Cook Time 20 min| Total Time 30 min
- 1 package (12 oz) grands crescent rolls
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/3 cup packed brown sugar
- 3 oz cream cheese
- 1 1/2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1 tablespoon milk
- Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper, set aside.
- Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square). Firmly press perforations to seal.
- Spread pumpkin evenly over each dough rectangle. Sprinkle pumpkin pie spice and brown sugar evenly over rectangles.
- Starting at one end, roll the dough over the pumpkin/brown sugar mixture.
- Using a serrated knife, cut each roll into 8 equal slices. Place slices, cut side down, in prepared pan.
- Bake for 20 to 22 minutes, until turning lightly golden at the edges.
- While cinnamon rolls are baking, combine cream cheese, butter, vanilla extract, powdered sugar and milk. Beat until completely combined.
- Once cooked, remove cinnamon rolls from oven, frost and serve immediately!
Hot Double-Onion Cheese Dip
Cook Time 35 min| Total Time 55 min
- 2 tbsp. unsalted butter
- 2 medium onions, thinly sliced
- Kosher salt and pepper
- 1 tsp. sugar
- 1/2 tsp. fresh thyme leaves
- 1 tbsp. dry sherry (optional)
- 1 8-oz. pkg cream cheese, at room temperature
- 1 c. sour cream
- Zest of 1 lemon
- Dash hot sauce
- 6 oz. Gruye`recheese,coarsely grated
- 2 scallions, finely chopped, plus extra for serving
- Potato chips and vegetables
- Melt the butter in a large skillet over medium-low heat. Add the onions, season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and cook, covered, stirring occasionally until softened, 8 to 10 minutes.
- Increase heat to medium, add the sugar and cook, stirring frequently, until deep golden brown, 15 to 20 minutes (add a tablespoon water if the onions stick or pan browns). Stir in the thyme and cook for 1 minute; stir in the sherry, if using.
- Meanwhile, heat oven to 425 degrees F. In a large bowl, mix the cream cheese, sour cream, zest, and hot sauce until smooth. Fold in the Gruye`re, scallions, and onions.
- Transfer the mixture to a shallow 3-cup baking dish, place on a rimmed baking sheet, and bake until light golden brown and bubbling, 15 to 18 minutes. Sprinkle with scallions, if desired, and serve with the chips and vegetables.