Cooking modeprevents your screen from turning off”

Spiced Orange Carrot Coins

Spiced Orange Carrot Coins are a vibrant gluten-free side dish featuring tender carrot slices simmered in fresh orange juice with garlic, cumin, coriander, ginger, and curry powder. Naturally sweet with warm aromatic spices, they’re a colorful addition to weeknight dinners or holiday meals.

Couverts4 servings

Total time 25 minutes mins

estimated costs pp $1.40 per person

Deel dit recept via E-mail Deel op Facebook Print Recipe

Equipment

• Food processor or mandolin
• grater
• large saucepan

Ingredients

• ▢ 1 cup 235 ml fresh orange juice
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon ground ginger
• ▢ 1 teaspoon mild to medium curry powder
• ▢ 2 tablespoons melted coconut oil
• ▢ 2 teaspoons coarse sea salt
• ▢ 2 teaspoons cumin seeds
• ▢ 4 cloves garlic grated
• ▢ 10 carrots trimmed, peeled, and thinly sliced into coins

Get ingredients with

Get Recipe Ingredients

Instructions

• Heat the coconut oil in a large saucepan over medium heat.
• Add the grated garlic, cumin seeds, coriander, ginger, curry powder, and sea salt.
• Cook for about 2 minutes until fragrant.
• Add the sliced carrots.
• Cook for another 2 minutes, stirring frequently.
• Pour in the fresh orange juice.
• Bring the mixture to a boil.
• Reduce to a gentle simmer.
• Cover partially.
• Cook for 10 to 15 minutes, stirring occasionally, until the carrots are tender and most of the liquid has reduced.
• Serve immediately.

Notes & Wine Advice

Recipe Notes

Slice the carrots evenly so they cook at the same rate and stay tender without becoming mushy.

Freshly squeezed orange juice gives the dish a brighter flavor than bottled juice.

Allow most of the cooking liquid to reduce so it lightly coats the carrots before serving.

These carrots pair beautifully with roasted chicken, grilled fish, pork, or festive holiday dinners.

Wine Advice

A crisp Sauvignon Blanc complements the citrus and warm spices beautifully.

For a fruitier pairing, enjoy a chilled Pinot Grigio alongside this colorful side dish.

Nutrition values

Calories: 112 kcal | koolhydraten: 26 g | Eiwitten: 1 g | Vet: 4 g | Verzadigd vet: 4 g | Natrium: 590 mg | Suiker: 14 g

————————————————————————————————–

Course; Side Dish / Vegetables

Cuisine; International / Global

Season: Autumn / Winter

Diets; Gluten-Free

Occasions Family Dinner / Holidays / Weekend

About This Recipe

Spiced Orange Carrot Coins are a vibrant side dish that transforms everyday carrots into something truly special. Fresh orange juice, cumin, coriander, ginger, garlic, and mild curry powder create a beautifully balanced combination of natural sweetness and warm aromatic spices. Quick to prepare and naturally gluten-free, this colorful recipe is an easy way to add extra vegetables and bold flavor to almost any meal.

Why You’ll Love Spiced Orange Carrot Coins

This citrus glazed carrots recipe is simple enough for busy weeknights while being elegant enough for holiday dinners. The orange juice gently reduces into a light glaze that coats every carrot slice, while the spices add warmth without overwhelming the natural sweetness of the vegetables. If you enjoy colorful vegetable dishes, browse our Vegetable Recipes, Side Dish Recipes, Gluten-Free Recipes, Healthy Recipes, and International Recipes.

Making Citrus Glazed Carrots

Cooking the spices in coconut oil first allows their aromas to fully develop before the carrots are added. Simmering everything together with fresh orange juice softens the carrots while creating a naturally sweet glaze. The result is a side dish with vibrant color, tender texture, and a delicious balance of citrus and warm spices that complements many different main courses.

Serving Suggestions

Spiced Orange Carrot Coins pair wonderfully with roast chicken, grilled fish, pork, lamb, or vegetarian grain dishes. They also make a beautiful addition to Thanksgiving, Christmas, or Sunday dinners thanks to their bright color and fresh citrus flavor. Sprinkle with chopped parsley or fresh coriander just before serving for an extra burst of freshness.

Storage Tips

Store leftover carrots in an airtight container in the refrigerator for up to three days. Reheat gently in a saucepan or microwave until warmed through. The flavors become even more developed after a day in the refrigerator, making this recipe ideal for preparing ahead. For additional food storage recommendations, visit the FDA Food Safety website.

Spiced Orange Carrot Coins prove that a handful of simple ingredients can create a colorful, healthy, and flavorful side dish that’s perfect for both everyday meals and festive celebrations throughout the year.

Cooking modeprevents your screen from turning off”

Roasted Butternut Squash with Fennel

Roasted Butternut Squash with Fennel combines sweet squash, caramelised onions, roasted garlic, and aromatic fennel. This easy oven-roasted dish works as a vegan main course or seasonal side dish.

Couverts4 servings

estimated costs pp $2.15

Deel dit recept via E-mail Deel op Facebook Print Recipe

Equipment

• Baking sheet
• Chef’s knife
• Cutting board
• Large mixing bowl
• vegetable peeler

Ingredients

• ▢ 1 medium Butternut Squash approximately 3 pounds, peeled, seeded and cut into bite-sized chunks
• ▢ 1 medium Fennel Bulb roughly chopped
• ▢ 1 head Garlic cloves peeled and halved
• ▢ ½ teaspoon Black Pepper freshly ground
• ▢ 3 tablespoons Extra-Virgin Olive Oil
• ▢ 1 teaspoon Kosher Salt
• ▢ 2 medium Yellow Onions roughly chopped

Get ingredients with

Get Recipe Ingredients

Instructions

• Preheat the oven to 350°F (180°C).
• Line a large baking sheet with baking paper when desired.
• Place the butternut squash in a large mixing bowl.
• Add the chopped fennel, yellow onions, and halved garlic cloves.
• Drizzle the vegetables with the extra-virgin olive oil.
• Add the kosher salt and freshly ground black pepper.
• Toss until every piece is evenly coated with oil and seasoning.
• Spread the vegetables across the baking sheet in a single layer.
• Leave some space between the pieces to encourage browning.
• Place the baking sheet in the preheated oven.
• Roast for 30 minutes.
• Remove the baking sheet carefully from the oven.
• Turn the vegetables with a spatula.
• Return the baking sheet to the oven.
• Roast for another 30 minutes.
• Check that the squash is fork-tender and lightly caramelised around the edges.
• Continue roasting for 5 minutes when larger pieces remain firm.
• Remove the vegetables from the oven.
• Taste and adjust the seasoning when necessary.
• Transfer the roasted vegetables to a serving dish.
• Serve warm as a side dish or with grains and plant-based protein as a main course.

Notes & Wine Advice

Serving Suggestions

Serve the roasted vegetables with lentils, couscous, quinoa, brown rice, or crusty bread for a complete plant-based meal. As a side dish, they complement roasted meat, poultry, or fish. Fresh thyme, rosemary, parsley, or toasted pumpkin seeds can be added immediately before serving.

Recipe Notes

Cut the squash into evenly sized pieces so everything cooks at approximately the same rate. Spread the vegetables in one layer rather than crowding the baking sheet. When the pieces overlap, they release steam and soften without developing caramelised edges.

Variations

Add carrots, parsnips, sweet potatoes, or red bell pepper. Ground cumin, smoked paprika, chilli flakes, or dried thyme can be added before roasting. For extra sweetness, drizzle the vegetables with 1 tablespoon maple syrup during the final 15 minutes.

Storage

Refrigerate leftovers in an airtight container for up to four days. Reheat them on a baking sheet at 375°F until thoroughly hot. The microwave is faster but produces softer vegetables. Leftovers can also be blended with vegetable broth to make soup.

Wine Advice

A lightly oaked Chardonnay complements the sweetness of the squash, onions, and roasted garlic. An aromatic Gewürztraminer is another suitable choice when the vegetables are seasoned with warming spices.

Nutrition values

Serving: 2 cups | Calories: 240 kcal | koolhydraten: 39 g | Eiwitten: 4 g | Vet: 11 g | Verzadigd vet: 2 g | Natrium: 510 mg | Suiker: 9 g

————————————————————————————————–

Course; Comfort Food / Main Course / Oven / Side Dish

Cuisine; Mediterranean

Season: Autumn

Diets; Dairy-Free / Gluten-Free / Vegan / Vegetarian

Occasions Family Dinner / Healthy Eating / Holidays / Thanksgiving / Weekend

About Roasted Butternut Squash

Roasted Butternut Squash combines naturally sweet squash with fennel, yellow onions, and a complete head of garlic. The vegetables cook slowly in olive oil until tender, lightly browned, and caramelised around the edges. This simple Mediterranean-inspired dish can be served as a substantial vegan side or combined with grains and legumes for a complete meal.

The recipe uses only seven ingredients, including the oil and seasonings. Most of the work involves peeling and cutting the vegetables. Once the baking sheet enters the oven, the dish needs only one turn halfway through cooking.

Why Caramelised Squash and Fennel Work

Caramelised squash and fennel provide a useful balance between sweetness and aromatic flavour. Butternut squash becomes creamy and sweet as it roasts, while fennel softens and loses much of its raw anise intensity. Yellow onions add another layer of sweetness, and garlic becomes mellow rather than sharp.

Extra-virgin olive oil conducts heat across the vegetable surfaces and supports browning. Three tablespoons are enough to coat the ingredients without leaving them greasy. Salt draws out flavour, while black pepper provides a mild savoury contrast.

Preparing the Butternut Squash

Choose a firm squash without soft patches or deep damage. Remove the skin with a sturdy vegetable peeler, then cut the squash lengthwise. Scoop out the seeds and fibrous centre before cutting the flesh into bite-sized chunks.

Try to keep the pieces similar in size. Small cubes can become overly soft before larger pieces finish cooking. A medium squash weighing approximately three pounds provides enough flesh for four generous portions when combined with the remaining vegetables.

Preparing the Fennel and Garlic

Remove damaged outer layers from the fennel and trim the stalks. Cut the bulb into rough pieces that are similar in size to the onions. The fennel layers may separate during roasting, which creates thin edges that become pleasantly browned.

Peel the complete head of garlic and cut each clove in half. Whole or halved cloves withstand the hour-long cooking time better than minced garlic, which could burn. The roasted cloves become soft enough to mash into the squash while eating.

Getting Caramelised Edges

Use a large baking sheet that allows the vegetables to spread into one layer. Crowded vegetables release steam and cook in their own moisture. They may become tender, but they will not develop the same roasted flavour or golden edges.

Turn everything after 30 minutes so more surfaces touch the hot baking sheet. The dish is ready when a fork enters the squash easily and the onions and fennel show some browning. Larger chunks may need an additional five minutes.

Serving Ideas and Variations

Serve the vegetables with quinoa, couscous, rice, or lentils. Toasted pumpkin seeds or walnuts add crunch, while parsley or rosemary provides a fresh finish. For another satisfying vegan dinner, pair a smaller portion with our Smoky Veggie Bean Chili.

Carrots, parsnips, sweet potatoes, and bell peppers can be included. Add cumin, paprika, thyme, or chilli flakes before roasting. A small amount of maple syrup during the final stage creates a sweeter holiday side dish.

Storage and Food Safety

Refrigerate cooked vegetables within two hours and store them in a covered container for up to four days. Reheat them until thoroughly hot. Follow current FDA safe food-handling guidance when preparing, cooling, storing, and reheating cooked food.

With its creamy squash, aromatic fennel, sweet onions, and mellow garlic, Roasted Butternut Squash with Fennel is an easy seasonal dish for autumn and winter meals.