(What to put) Beside The Bird II 🌞

Roasted Carrots with Preserved Lemons and Dates
By Chandra Ram

This roasted carrot salad is brightened with bunches of fresh herbs, two kinds of citrus, and the sumac tang of za'atar.

Chandra Ram

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks.


Carrots

7 large (1 pound total) orange carrots and purple carrots, peeled and halved lengthwise

2 tablespoons olive oil

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly cracked black pepper, plus more to to taste

Vinaigrette

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice (from 1 lemon)

2 tablespoons fresh orange juice (from 1 navel orange)

2 tablespoons za'atar

2 teaspoons honey

Pinch of kosher salt

Additional ingredients

1 cup pistachios, gently smashed

1/2 cup chopped dried dates (about 5 dates)

1/2 cup fresh flat-leaf parsley, roughly chopped

1/2 cup fresh cilantro, roughly chopped

1/4 cup fresh mint, roughly chopped

2 1/2 tablespoons preserved lemon, chopped

Directions

Prepare the carrots:

Place a large rimmed baking sheet in oven and preheat oven to 400°F. Toss together carrots and oil in a large bowl, and season with salt and pepper to taste. Remove hot baking sheet from oven and place carrots, cut-side down, on baking sheet. Roast carrots until lightly browned and cooked through but not soft, 15 to 20 minutes, turning halfway through baking time.

While carrots roast, prepare the vinaigrette:

Place oil, lemon juice, orange juice, za'atar, honey, and salt in a small bowl or jar (secure lid to jar if using); whisk or shake until combined.

Remove carrots from oven, and transfer to a cutting board; let cool slightly, about 5 minutes. Cut into 1-inch pieces, and place in a large bowl. Add pistachios, dates, parsley, cilantro, mint, and preserved lemon. Drizzle vinaigrette evenly over carrot mixture; toss to combine.

About this recipe

This simple roasted carrot salad comes together in just 40 minutes but delivers big flavors, assisted by bright citrus, bunches of fresh herbs, and a honey vinaigrette that highlights the sweetness of the star vegetable. Traditionally Middle Eastern and North African ingredients are woven throughout: crushed pistachios, chopped dates, preserved lemon, and a sizeable sprinkling of za'atar. It's a dynamic and delicious mix of flavors and textures that combine into an easy but impressive winter side dish.
Frequently Asked Questions

What happens if you don't peel your carrots before roasting?

When it comes to most carrot recipes, leaving the peels on typically won't make a huge difference. However, it can still be a noticeable one; peeled carrots are more uniform in texture and appearance, while unpeeled carrots may look slightly more rustic, and the skins will have a slight chew and subtly earthy flavor. Some people prefer the look and consistency of peeled carrots; others like to leave on the skins, which also contain some fiber and other nutrients. If you choose not to peel your carrots before roasting, it's important to scrub them thoroughly to get rid of any lingering dirt.

Why are my roasted carrots soggy?

An easy (and common) mistake when roasting vegetables is to put too many ingredients on a too-small baking sheet. Without enough exposure to the hot air, vegetables piled on top of each other will steam as much as they roast. Avoid overcrowding, making sure your sheet is large enough to spread out the vegetables in a single layer and take care to space them apart. This roasted carrot salad recipe also has you heat up the baking sheet in the oven while it preheats; you'll place the carrots cut-side down on the hot metal, helping jump-start the browning process.

Notes from the Food & Wine Test Kitchen

You can grill the carrots for this dish instead of roasting them in the oven. Start the halved carrots over direct heat to get a nice char, then move them to the side of the grill to finish cooking away from the flame.

You may have no trouble finding all of these ingredients in the grocery store or specialty market, but there are also plenty of options for shopping online if your selection is limited. Moroccan food purveyors like Mina and Villa Jerada offer jars of preserved lemons; Nuts.com has a wide range of date varieties. Za'atar is easy to find from specialty spice brands: Z&Z and Burlap & Barrel both make high-quality products.


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Warm Broccoli Salad with Bacon Dressing
By Andee Gosnell

A savory vinaigrette flavored with rendered bacon fat takes this
broccoli salad to the next level.

Andee Gosnell

Andee Gosnell is a San Francisco born, Birmingham-based food photographer,
writer, and recipe developer with five years experience who loves cooking
and sharing her love of food through photographs.

Ingredients

Original recipe yields 6 servings

6 slices thick-cut bacon (about 6 ounces), chopped into 1-inch pieces (about 1 cup)

2 heads broccoli, crowns cut into 2-inch florets and stems peeled and cut into half-moons (about 10 cups)

3 small shallots, sliced into rings (about 3/4 cup)

1 teaspoon granulated garlic

1/2 teaspoon crushed red pepper

1 1/2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1/2 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

2 teaspoons whole-grain Dijon mustard

1/2 teaspoon honey

2 garlic cloves, grated, divided

1/4 cup Italian-seasoned panko

2 tablespoons finely grated Parmesan cheese

1 tablespoon finely chopped flat-leaf parsley

1/4 cup pomegranate arils

Lemon wedges, for serving

Directions

Preheat oven to 450°F. Place bacon pieces in a single layer on a large rimmed baking sheet. Roast until bacon is rendered and starting to brown, but not yet crispy, 8 to 10 minutes.

Meanwhile, toss together broccoli, shallots, granulated garlic, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.

Remove sheet pan from oven, add broccoli mixture and toss to coat in bacon drippings and spread into an even layer. Return to oven and roast until bacon is crisped, and broccoli is tender, about 15 minutes. Let cool slightly on pan, about 5 minutes.

While bacon and broccoli are roasting, whisk together lemon juice, mustard, honey, 1 grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; set aside. Rub panko, lemon zest, and remaining 1 grated garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon salt together in small bowl; set aside.

When cool enough to handle, stir bacon and broccoli mixture and any drippings into lemon mixture in bowl; toss to coat.

Spread reserved panko mixture in a thin layer on sheet pan. Toast in oven until golden, about 2 minutes. Scrape panko mixture back into small bowl and stir in Parmesan and parsley.

To serve, transfer broccoli mixture to a serving bowl or platter. Sprinkle panko mixture over top and garnish with pomegranate arils. Serve warm, with lemon wedges.

About this recipe

Warm salads don’t have to mean sad, wilted greens. Here, vibrant, well-seasoned broccoli florets are roasted until crisp-tender, then tossed with crispy bacon, shallots, and a dressing enriched with savory bacon drippings. A bright, lemony mix of toasted breadcrumbs and Parmesan adds crunch, while pomegranate seeds provide bursts of sweet, tangy flavor in every bite.
Roast Your Vegetables Like a Chef With This Technique

Frequently Asked Questions

How do you stop broccoli from burning when roasting?

It’s important to watch the broccoli while roasting, as smaller florets can burn quickly rather than developing a light char. To ensure even cooking, turn the florets with tongs halfway through.

What are pomegranate arils?

Pomegranate arils are the red seeds of the pomegranate fruit. They are juicy with a sweet, tart taste. They are available fresh and pre-packaged at most grocery stores.

What is the best way to cook bacon?

You can cook bacon in a skillet, a microwave, an air fryer, or in an oven. Cooking bacon in an oven is easy and efficient, especially when you are cooking bacon for a crowd.

Notes from the Food & Wine Test Kitchen

To save time, you can use pre-packaged broccoli florets instead of cutting up whole broccoli heads. For this recipe, you’ll need 10 cups of florets.


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Brussels Sprouts and Broccoli with Cranberry Agrodolce
By Ann Taylor Pittman

A quick, high-temperature oven roast yields crispy, golden-brown
brussels sprouts and smoky, almost-charred broccoli.

Ann Taylor Pittman

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer,
recipe developer, editor, and cookbook author with more than 26 years of
experience in food media.


Ingredients

1 pound fresh brussels sprouts (about 3 cups), halved lengthwise

6 cups fresh broccoli florets (about 14 ounces)

1/4 cup plus 1 tablespoon avocado oil or canola oil, divided

1 1/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper

1/4 cup thinly sliced shallot

1 medium fresh red Fresno chile (about 1/2 ounce), thinly sliced

1 teaspoon coriander seeds, crushed

1/2 cup red wine vinegar

1/4 cup honey

1 fresh or dried bay leaf

1/4 cup sweetened dried cranberries

Directions

Place a rimmed baking sheet in oven. Preheat oven to 450°F. (Leave baking sheet in oven as it preheats.)

Place brussels sprouts and broccoli in a large bowl; drizzle with 1/4 cup oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat. Carefully remove hot baking sheet from oven. Add brussels sprout mixture to baking sheet; spread in an even layer. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes.

Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf.

Place roasted vegetables in a large bowl; add cranberry mixture and toss to coat. Serve warm or at room temperature. 

About this recipe

Broccoli and brussels sprouts are a perfect match in this easy, elegant side dish. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables are cooked at a high temperature to give them a roast-y flavor and frizzly crispiness that a lower temperature can't provide. This recipe demonstrates why broccoli and brussels sprouts should be paired together more often.

Frequently Asked Questions

What is agrodolce, anyway?

"Agrodolce," in Italian, literally translates to "sour-sweet." It's both a flavor and the name of a condiment that's traditionally made by cooking down vinegar and honey, often with caramelized onions and dried fruit (in this case, cranberries) and sometimes with pine nuts or a spicy element like chiles. You'll typically find it served with either meat or vegetables, but the possibilities are endless — including in this broccoli and brussels sprouts recipe.

Are brussels sprouts and broccoli related?

Yes! In fact, broccoli and brussels sprouts are two cultivars of the same species, Brassica oleracea — the results of extensive breeding to bring out different characteristics. Many of our favorite colder season vegetables are also of this same species, including cabbage, kale, collard greens, kohlrabi, and cauliflower.

Are you supposed to peel brussels sprouts before cooking?

There's no real need to peel brussels sprouts, but you may find that some outermost leaves are dry or discolored. Remove any that look unappealing, but don't go overboard. You can also trim the bases of the sprouts in any case where the stem is longer or thicker.

Notes from the Food & Wine Test Kitchen

Because of the high roasting temperature, you'll want to use an oil with a higher smoke point so the flavor isn't compromised — ideally, a neutral oil like canola or avocado.

This broccoli and brussels sprouts recipe also calls for crushed whole coriander seeds, which are more potent than the ground spice you can purchase in a jar. A mortar and pestle is ideal for crushing spices since it can break them down and release flavors without creating the heat of an electric grinder (which can impact the taste). We've rounded up the best mortar and pestle sets in various sizes and materials.


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Hubbard Squash with Parmesan and Brown Butter
By David Tanis

Roasted slices of winter squash are coated in sage brown butter,
then topped with arugula and freshly shaved Parmesan cheese
for this tasty seasonal side.

David Tanis

David Tanis is a food columnist for The New York Times. He worked as
a professional chef for over 30 years in such highly regarded restaurants
as Chez Panisse in Berkeley and Café Escalera in Santa Fe. Tanis has
published several critically acclaimed cookbooks on seasonal home cooking.

*****

Why this passed the test:

Roasted Hubbard squash is drizzled with olive oil and simply seasoned, then baked until tender and lightly caramelized to deliver a vibrant, sweet-and-nutty foundation with minimal effort.

A quick brown butter sauce infused with sage and a pinch of crushed red pepper adds fragrant, savory depth, transforming humble squash into an elegant dish.

The squash is topped with shaved Parmesan cheese, scattered with arugula or chopped parsley for freshness, and served with lemon wedges for a bright, acidic pop.

David Tanis’ Hubbard Squash with Parmesan and Brown Butter works equally well as an appetizer or main dish. He especially enjoys “using leftovers for a baked pasta — layer the squash with rigatoni or penne cooked firmly al dente, and then shower with grated cheese and breadcrumbs.” Feel free to substitute any hardy winter squash for the Hubbard.

What is Hubbard squash?

Available from September to March, Hubbard squash is the largest widely eaten winter squash, with some varieties reaching upwards of 50 pounds. Its bumpy skin may be orange, yellow, dark green, or pale blue-green; its dense orange flesh is sweet and a bit nutty, sometimes described as a cross between pumpkin and sweet potato.

Notes from the Food & Wine Test Kitchen

For ease of preparation, look for a manageably sized Baby Blue Hubbard squash, which averages about 6 pounds as opposed to the typical 15-pound standard Hubbard.
When browning the butter, keep a close eye on it as it cooks, being sure to remove the pan from the heat as soon as the butter has a nutty aroma and turns golden brown.

*****

Ingredients


2 pounds peeled Hubbard or other winter squash, cut into 1/2-inch slices or a bit thinner

Kosher salt

Freshly ground black pepper

Olive oil

3 tablespoons butter

Pinch of crushed red pepper

12 large sage leaves, roughly chopped, or a handful of smaller sage leaves

Arugula or chopped parsley, for garnish

A chunk of Parmesan, for shaving

Lemon wedges, for serving

Directions

Preheat oven to 400°F. Put the squash slices in a large bowl, season with salt and black pepper, and drizzle with enough olive oil to coat. Toss the squash with your hands to distribute the seasoning, then transfer to two baking sheets and spread out the slices. Roast until the squash is cooked through and the edges are browned here and there, about 15 minutes. (You can roast the squash up to 3 hours in advance and hold it at room temperature.)

Arrange the squash on a warm platter or on individual plates, then quickly make the brown butter sauce: Melt the butter in a small skillet over medium-high heat. Add the crushed red pepper and sage, season with a little salt and black pepper, and whisk the butter and aromatics as the butter begins to bubble and brown. When the butter is foamy and nutty-smelling, in a minute or so, spoon it over the squash. Garnish with a few arugula leaves or chopped parsley and use a sharp vegetable peeler to shave Parmesan over the squash. Serve with lemon wedges.

Excerpted from David Tanis Market Cooking (Artisan Books). Copyright © 2017.

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