featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, April 3, 2018

#COOKING WITH CLORIS--RAINBOW VEGGIES

We were invited to a friend’s home for a covered dish Easter Sunday dinner. I was tasked with providing a cooked vegetable tasty enough for the adults but not too fancy that the various young children present would turn their noses up at the thought of vegetables. It's never easy to get kids to eat their veggies but on a day when all they really wanted to eat was nothing but the goodies in their Easter baskets? Talk about a challenge! 

Here’s what I came up with.

Rainbow Veggies

Ingredients:
1 lb. frozen string beans
6 med. multi-colored carrots
2 T. extra virgin olive oil
sea salt
several sprigs fresh thyme, chopped
1/2 cup dried cranberries
1/4 cup chopped toasted pecans

Preheat oven to 350 degrees F.

Defrost and drain string beans.

Peel and slice carrots into 1/4” rounds. Place in water. Bring to a boil and cook for 5 minutes. Drain.

Place string beans and carrots in large bowl. Toss with olive oil. Spread onto large baking sheet. Sprinkle with sea salt and chopped thyme. Bake 20 min., turning halfway through.

Place in serving dish and toss in dried cranberries and roasted pecans.

Note: This dish can be made ahead of time and heated up prior to serving.

2 comments:

Angela Adams said...

Along with being tasty, this dish looks like a really cool school art project! Thanks for sharing the recipe.

ANASTASIA POLLACK said...

You're welcome, Angela! Enjoy!