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Roasted Whole Carrots with Rosemary and Honey

INGREDIENTS


2 Lb Baby Carrots, whole 

¼ CUP Olive Oil

2 TSP Salt

1 TSP Pepper 

3 TSP Honey

3 TSP Fresh Rosemary, finely chopped


STEPS


1. Preheat oven to 425°F. Line baking pan with foil.

2. Cut all but 1/4-inch of greens off of the carrots. Thoroughly scrub the carrots. Arrange the carrots in a single layer on prepared baking sheet. Drizzle with oil and roll to coat.

3. Place in the oven to roast until tender when pierced with a knife, 15 to 20 minutes.

4. Remove from oven and season generously with salt and pepper.

5. Drizzle with honey and sprinkle with rosemary. Serve warm or at room temperature.


TIPS 


1. If available try using rainbow carrots to bring amazing colors to the plate.

2, Try mixing in other roots vegetable to create deeper flavors.

3. Carrots are a great source of beta-carotene, a proponent of eye health.

Recipe adapted from: 


This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Cooking Across Cultures with Kiosko Latino


Last month, MAP was please to host our second Cooking Across Cultures event in collaboration with the wonderful vendors at the West Side Bazaar. This time we partnered with Maria Rodriguez and her husband Alan - the owners of Kiosko Latino. Guests learned how to make arroz con gandules, pastellilos, and sofrito all while listening to Puerto Rican Christmas music! We also enjoyed homemade tostones and a refreshing passion fruit juice. Maria and Alan were lovely hosts and excellent teachers!

Stay tuned for our next Cooking Across Cultures class!

Blue Mashed Potatoes



INGREDIENTS

2 lbs Blue Potatoes washed
1/2 cup Milk of choice
4 TBSP butter
Salt + Pepper to taste


STEPS

1. Boil the potatoes in a pan of salted water until fork tender.

2. Heat the butter and milk of choice together in a separate pan.

3. Drain the potatoes, and mash with a potato masher.

4. Add in the milk and butter and mix until creamy.


TIPS 

Take the butter out or use a plant based butter to make the recipe vegan!


Recipe adapted from: 


This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.