Colorful Roasted Vegetables

Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast…

The post Colorful Roasted Vegetables appeared first on Cookie and Kate.

how to roast vegetables

Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.

You could call this recipe a roasted vegetable medley. Or a mélange (one of my favorite words!). Or just your everyday roasted vegetables recipe. The range of colors make this simple roasted side dish quite enticing. Just wait until you try my simple seasonings—they really take these veggies to the next level.

fresh vegetables for roasting

I’m obsessed with roasting vegetables because the high heat of the oven transforms standard veggies into something so much better. Roasted vegetables offer deep, complex flavor. They’re tender and irresistible, hearty and just wonderful.

You’ll find a full collection of perfected roasted vegetable recipes on this website, and this one wins the award for most colorful! It’s also perhaps the most versatile. Please give it a try.

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Veggie Sushi Bowls

Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, perhaps five years ago, during my first and…

The post Veggie Sushi Bowls appeared first on Cookie and Kate.

vegetarian sushi bowl close-up

Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, perhaps five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day. Sushi is an art form, and it’s not a picture I can paint.

sushi bowl ingredients

Homemade sushi bowls are the answer to my sushi-at-home conundrum. There’s no rolling involved, which means they’re much easier to make. You can get quite creative with your ingredients, too, since we’re simply piling them on top rather than rolling them up. Best of all, these fresh but hearty bowls keep me fueled for hours.

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The BEST Carrot Top Pesto

Wondering what to do with carrot tops? Make pesto! If you’ve made it before and thought “Hmm, that’s resourceful, but I wouldn’t make it again,” we urge you to give this version a try! Thanks to a little help from fresh basil, it&#821…

The BEST Carrot Top Pesto

Wondering what to do with carrot tops? Make pesto! If you’ve made it before and thought “Hmm, that’s resourceful, but I wouldn’t make it again,” we urge you to give this version a try! Thanks to a little help from fresh basil, it’s just mildly earthy and worthy of saving in your recipe box! 

It adds an herby brightness to pasta, quinoa, roasted carrots, potatoes, chicken, and much more. Bonus? It’s dairy-free and comes together in just 5 minutes in a food processor or blender.

The BEST Carrot Top Pesto from Minimalist Baker →

Morning Glory Muffins

Start your day with Morning Glory muffins! This recipe is packed with goodness: carrots, raisins, nuts, and warm spices. Looking…

A Couple Cooks – Recipes worth repeating.

Start your day with Morning Glory muffins! This recipe is packed with goodness: carrots, raisins, nuts, and warm spices.

Morning Glory Muffins

Looking for a cozy breakfast or snack? Try these Morning Glory Muffins! This 1970’s muffin recipe is everything it’s cracked up to be. Each one is moist and warm-spiced, studded with carrots, pineapple, raisins and pecans. There’s a bit of whole wheat flour for nutty body and a hint of coconut sprinkles as a topping. It’s like a combination of carrot cake and applesauce cake, in muffin form! Here’s how to whip up a batch.

Why are they called Morning Glory muffins?

Turns out, this famous flavor was born in the 1970’s in Nantucket. Chef Pam McKinstry created the muffin recipe for her restaurant, the Morning Glory Café, in 1978. They quickly became popular and the recipe was published in Gourmet Magazine in 1981.

The original Morning Glory muffins recipe was a straightforward muffin. The batter featured all-purpose flour and cinnamon, and it was stuffed with raisins, carrots, apple, pineapple, pecans, and coconut.

Many riffs on the original have popped up in restaurants around the country, and the muffin started to take on a vaguely “health food” vibe, sometimes including either bran or whole wheat flour.

Morning Glory muffin recipe

Ingredients in Morning Glory muffins

For this Morning Glory muffins recipe, we wanted to stay true to the original character of the muffins while also celebrating its vaguely “healthy” history. We took inspiration from this Epicurious source and former head of Tartine Bakery, who likes to add whole wheat flour and brown sugar to the mix to add that signature “brown” muffin texture. Here’s what you’ll need for this Morning Glory muffins recipe:

  • All-purpose and whole wheat flour
  • Granulated and light brown sugar
  • Cinnamon and allspice
  • Baking powder and salt
  • Canned pineapple
  • Grated carrots
  • Raisins
  • Pecans
  • Eggs
  • Applesauce
  • Vegetable oil
  • Milk
  • Vanilla extract

Mix-ins and variations

Morning Glory muffins have a variety of mix-in options, depending on the chef. If you’re used to this type of muffin, you may want to add one of the following:

  • Walnuts: use chopped walnuts instead of pecans
  • Coconut: add ¼ to ½ cup sweetened shredded coconut
  • Apples: add ½ cup peeled and diced apples
  • Orange zest: add 1 teaspoon orange zest for a beautifully zingy flavor
Morning Glory Muffins

Tips for these Morning Glory Muffins

This Morning Glory muffin recipe comes together quickly and simply: just mix the dry ingredients, mix the wet ingredients, and combine! Here are a few tips to making these muffins a success:

  • Resist the urge to overmix. Overmixing muffin batter can cause holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Chop the pineapple finely. You don’t want huge chunks of pineapple here.
  • The muffin cups will be full to the brim. This is intentional: it makes for a hefty muffin with a generous muffin top.
  • Baking at 400°F makes a taller muffin. This temperature makes a taller muffin and it’s quicker to bake, versus 350°F which is standard.

Storage info

These Morning Glory muffins are even better the next day! Store them at room temperature overnight, and they become even more moist and delicious. Here are a few pointers:

  • Store up to 4 days at room temperature. Store in a sealed container and they become even more moist over time.
  • Store refrigerated for 1 week or more. Store refrigerated up to 1 week or more. Make sure to allow to come to room temperature before serving, otherwise they are very dense.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.

And that’s it! Let us know if you try these Morning Glory muffins and what you think.

Morning Glory Muffins

More muffin recipes

Want to try more classic muffin flavors? Here are a few to try?

This Morning Glory muffins recipe is…

Vegetarian.

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Morning Glory Muffins

Morning Glory Muffins


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12

Description

Start your day with Morning Glory muffins! This recipe is packed with goodness: carrots, raisins, nuts, and warm spices.


Ingredients

  • 1 cup [140 g] all-purpose flour
  • 1 cup [140 g] whole wheat flour
  • ½ cup [100 g] granulated sugar
  • ½ cup [100 g] light brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup canned pineapple (in juice), drained and chopped into small pieces
  • 1 cup peeled and grated carrots (2 medium)
  • ½ cup raisins
  • ½ cup chopped pecans, plus more for topping
  • 2 eggs
  • ½ cup applesauce
  • ½ cup vegetable oil
  • ½ cup milk (or orange juice*)
  • 1 teaspoon vanilla extract
  • Optional: Coconut flakes, for topping

Instructions

  1. Preheat the oven to 400°F. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. In a large bowl, whisk the all-purpose flour, whole wheat flour, granulated sugar, light brown sugar, cinnamon, ginger, baking powder, and kosher salt. Stir in the pineapple, carrots, raisins and chopped pecans.
  3. In a separate medium bowl, whisk the eggs, then whisk in the applesauce, vegetable oil, milk and vanilla extract until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms.
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top. Sprinkle the tops with more chopped pecans and if desired, coconut flakes.
  5. Bake the muffins for 20 to 23 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

Notes

*Adding 1 teaspoon orange zest also brightens the flavor! Other mix in ideas: add ½ cup shredded coconut, use walnuts instead of pecans, or golden raisins instead of raisins.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Morning glory muffins, morning glory muffin recipe, morning glory muffins recipe, morning glory muffin

A Couple Cooks - Recipes worth repeating.

carrot cake with coconut and dates

I realize that sharing a new recipe for a carrot cake the day after Easter is about as useful as a new latke recipe the day after Hanukkah ends or a perfect buche de noel on December 26th. I’d intended to share this a week ago and &#8212…

I realize that sharing a new recipe for a carrot cake the day after Easter is about as useful as a new latke recipe the day after Hanukkah ends or a perfect buche de noel on December 26th. I’d intended to share this a week ago and — hubris alert! — I was patting myself on my back for my own cleverness, the first sign things are going to head south. What could be more perfect for a week that contained both Easter and Passover, while also saving so many people the work of having to adapt a gluten- or dairy-full cake to not include them? Nothing! But I was unraveled by dual forces: first, some confusion about whether or not baking powder, a leavener, is allowed on Passover, a holiday that prohibits leavened breads [turns out it is!] and also by our own Seder preparations [we had 16 people here on Wednesday night; I’m criminally bad at outsourcing so I cooked for 3.5 days straight]. And that brings us up to today. A lovely thing about having a 16 year-old for a cooking blog, however, is that even poorly-timed arrivals tend to find their rightful place in the archives. When you come looking for a flourless carrot cake, be it today, next week, or next April holiday season, this will be here, seemingly right on time.

carrot cake with coconut and dates-01carrot cake with coconut and dates-03carrot cake with coconut and dates-04carrot cake with coconut and dates-06

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Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the…

A Couple Cooks – Recipes worth repeating.

This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the day.

Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Looking for a fun breakfast idea? Try carrot cake baked oatmeal! Here’s everyone’s favorite cake dressed up as a wholesome way to start the day. It’s cozy and comforting, flecked with orange carrots and flavored with cinnamon, ginger, and nutmeg. Steel cut oats add heartiness, and it’s seriously simple to throw together and eat off a pan all week. This one’s a favorite of ours: especially in the spring! Here’s how to make it.

Ingredients in carrot cake baked oatmeal

This carrot cake baked oatmeal has a twist: it’s make with steel cut oats instead of rolled oats! It’s a spin on our favorite pumpkin pie baked oatmeal, with carrots and cozy spices instead. Best of all, it’s an idea brought to us by a reader, Heather! She let us know that she makes our pumpkin oatmeal all the time and she even created a few other “flavors”: one of which was carrot cake. We knew we needed to try it out, and it’s become a big favorite around here. Here’s what you’ll need for this recipe:

  • Carrots
  • Raw steel cut oats (do not use rolled oats; see below
  • Olive oil
  • Egg
  • 2% milk
  • Maple syrup
  • Cinnamon, ginger, and nutmeg
  • Baking powder and salt
  • Pecan pieces
Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Steel cut oats vs rolled oats

This carrot cake baked oatmeal uses steel cut oats, not rolled oats. What’s the difference?

  • Steel cut oats are whole grain oats that are cut into nubs: the grains look like brown rice or barley
  • Rolled oats are oat groats that are rolled through steel rollers: this gives them a flat shape and makes them much quicker to cook. Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day! See Steel Cut vs Rolled Oats.
  • Don’t substitute rolled oats here! The recipe is designed for steel cut oats, so the liquid quantities and bake time don’t work for rolled oats.

It takes 1 hour, but leftovers save well

This carrot cake baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. However, the leftovers save well and make for a healthy breakfast recipe that lasts throughout the week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

More carrot recipes

Got leftover carrots? Here are some more carrot recipes to use up a bunch!

This carrot cake baked oatmeal recipe is…

Vegetarian and gluten-free. For dairy-free, use almond milk.

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Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Carrot Cake Baked Oatmeal


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 to 8

Description

There’s nothing cozier than baked oatmeal! This baked steel cut oatmeal is carrot cake flavored, with cozy spices and pecans.


Ingredients

  • 3 large carrots (1 ½ cups grated)
  • 2 tablespoons extra-virgin olive oil
  • 1 large egg (or flax egg for vegan)
  • 2 cups 2% milk (or oat or almond milk)
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 1 cup raw steel cut oats (do not use rolled oats)
  • ⅓ cup pecan pieces

Instructions

  1. Preheat the oven to 375F. Grease a 8×8 or 9×9 baking dish.
  2. Peel and finely grate the carrots, enough for 1 ½ cups.
  3. In a medium bowl, whisk together the olive oil, egg, milk, maple syrup and vanilla extract.
  4. In a small bowl, stir together the cinnamon, ginger, nutmeg, baking powder and kosher salt. Pour into the bowl with the wet ingredients and whisk to combine. Stir in the steel cut oats.
  5. Pour the mixture into the prepared baking dish, then mix in carrots and spread them around evenly. Cover the pan loosely with foil.
  6. Bake for 30 minutes. Remove the foil then sprinkle with pecans. Bake another 30 to 35 minutes until set. Serve warm, or refrigerate and eat leftovers for several days. (Note: This baked steel cut oatmeal is best warm or room temperature. Leftovers store well and can be reheated. To make it ahead, you could bake the entire pan and reheat: or prepare the wets and dries separately and refrigerate overnight, keeping the carrots in a separate container, and then mix them and bake the next morning.)
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Baked steel cut oatmeal, Baked Oatmeal, Steel Cut Oatmeal, Carrot Cake Oatmeal, Brunch Recipes

A Couple Cooks - Recipes worth repeating.

21 Easy Carrot Recipes

Explore these easy carrot recipes for the best creative ways to use this colorful vegetable! Try them glazed, roasted, in…

A Couple Cooks – Recipes worth repeating.

Explore these easy carrot recipes for the best creative ways to use this colorful vegetable! Try them glazed, roasted, in soups and salads, and even baked into desserts.

Carrot recipes, sauteed carrots in pan

Looking for the best ways to eat carrots? These bright orange, healthy veggies are good for so much more than just your eyesight, like the old mantra. They’re packed full of vitamins and nutrients! Luckily: they’re also delicious. And there are so many more ways to eat them than raw carrots sticks!

Here we’ve compiled all the best carrot recipes in two groups: first, recipes where carrots are the star! Think: carrot soup, roasted carrots, carrot cake cookies. But second, and just as important: recipes where carrots play an important supporting role. What’s a good coleslaw or noodle soup without carrots? Let’s get to the recipes.

And now…our best easy carrot recipes!

Carrots nutrition

Carrot are one of the 20 best vegetables you can eat! What’s so great about carrots? Here are some nutrition benefits (source):

  • Vitamin A / Beta Carotene: Carrots have 428% of your daily vitamin A in 1 cup! It’s present as beta-carotene, an antioxidant could help in cancer prevention. Your body converts beta carotene into Vitamin A.
  • Vitamins C, K and potassium: Carrots also are high in these vitamins.

Want more resources? Go to Quick Guide to Carrots or Can You Freeze Carrots?

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Carrot recipes, sauteed carrots in pan

21 Easy Carrot Recipes


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients and done in 10 minutes.


Ingredients

  • 8 medium carrots (1 pound)
  • 2 tablespoons olive oil
  • ¼ teaspoon plus 1 pinch kosher salt
  • 1 tablespoon chopped fresh thyme (or other fresh herbs — we used a combination of thyme and chives)

Instructions

  1. Peel the carrots and slice them diagonally into rounds (on the bias).
  2. Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
  3. Remove the lid, stir, and add the ¼ teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.
  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Vegan

Keywords: Carrot Recipes, Sauteed Carrots, Easy Sauteed Carrots

More on eating your veggies!

Need more inspiration outside of these carrot recipes? We’ve got lots of it. Here are a few more resources for eating more vegetables:

  • 20 Best Vegetables to Eat Today We’ve all heard, “Eat more vegetables.” But how to do it? Here are the healthiest vegetables to get into your diet, and recipes for how to eat them!
  • 28 Day Vegetarian Meal Plan Here’s a month-long vegetarian meal plan with planning ideas and a meal planning calendar with food to cook.
  • Plant Based Diet for Beginners Everything you need to know about eating a plant based diet, including plant based protein ideas and recipes for every meal of the day!

A Couple Cooks - Recipes worth repeating.

Creamy Vegan Carrot Soup (1 Pot!)

Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from wi…

Creamy Vegan Carrot Soup (1 Pot!)

Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from winter to spring!

The best part? It’s made in 1 pot with just 10 ingredients you may have around right now. Let us show you how it’s done!

Creamy Vegan Carrot Soup (1 Pot!) from Minimalist Baker →