- 1 tablespoon light olive oil
- 4 cups carrots, sliced
- 1/4 cup honey
- 1/2 cup chicken broth
- 1/2 cup orange juice
- 1/2 teaspoon grated orange zest
- 1 teaspoon kosher salt
- Freshly ground pepper
In large skillet over medium-high heat oil; add carrots and sauté for several minutes.
Add honey, broth, orange juice and orange zest. Reduce heat to medium-low and simmer until carrots are cooked and liquid is thick. Season with salt and pepper.
These crunchy chickpeas are great for a snack on Erev Yom Tov or any old time!
For Chickpea Mixture:
- 1 (16 oz.) can chickpeas
- 2 teaspoons light oil
- ½ teaspoon kosher salt
For Honey Mixture:
- 2 tablespoons honey
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cracked black pepper
Preheat conventional oven to 400°F.
Drain the chickpeas in a colander and thoroughly rinse with cold water to remove the can liquid from chickpeas. Completely pat dry the rinsed chickpeas. Place the dried chickpeas in a mixing bowl. Add oil and salt, and toss to evenly combine.
Place the chickpeas on a foil-lined sheet pan, spreading the chickpeas out evenly across the pan. Bake for approximately 30 minutes, pausing to shake the pan from time to time to evenly cook the chickpeas.
Remove the baked chickpeas from the oven and place in a mixing bowl.
Immediately add the honey to the baked chickpeas and stir with a spoon to coat. Add the poppy seeds, white sesame seeds, garlic powder, onion powder and pepper to the chickpeas, then stir to evenly combine.
Immediately place the seasoned chickpeas back on sheet pan and bake, for approximately 10 more minutes. Remove from oven and allow chickpeas to cool to room temperature.
You can cut the vegetables before Yom Tov and store in an airtight, container, then roast on Yom Tov. Alternately, you can prepare this dish entirely and reheat for a few minutes before serving.
- 1 lb. beets, peeled
- 1 lb. sweet potatoes, peeled
- 3 large carrots, peeled
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
Preheat oven to 400° F. Cut the beets, sweet potatoes and carrots each into slices that are about 1/4 inch thick.
Put vegetables in a bowl and add remaining ingredients and toss to coat.
Put the vegetables in a single layer on two baking sheets and bake for 20 minutes.
Remove from oven and flip vegetables. Put back in the oven and bake an additional 10-15 minutes until caramelized.
Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.
Readers may submit questions to the Culinary Connoisseur, c/o Hamodia, 207 Foster Avenue, Brooklyn, N.Y. 11230 or via e-mail to email@example.com. This weekly column has been brought to you by The Peppermill, the world’s first kosher kitchenware store, located at 5015 16th Avenue, Brooklyn, N.Y. (718) 871-4022. You can also read a selection of previous columns in their comprehensive cookbook, The Culinary Connoisseur, available now at your local Judaica and kitchenware stores. Jam-packed with delicious recipes, insightful food information and helpful cooking tips, this book is certain to become your constant companion in the kitchen.