This is a sponsored post written by me on behalf of Land O'Lakes, Inc. All opinions are my own.
But what I really want to talk about today is the joy that fall brings to the kitchen—and I'm talking about more than just pumpkin spice. Apples, squash in all shapes and sizes, hearty tubers and root vegetables are all things that I look forward to, especially when combined with earthy offerings like nuts and whole grains.
The recipe that I'm sharing with you today is one that I'm using to embrace all of those things I can't get enough of—it involves nuts, whole grains, richly colored orange and red produce, root vegetables, and roasting in an oven that is only cooking what's on the inside.
Land O Lakes® Butter with Canola Oil for roasting the carrots and pecans; the canola oil not only keeps it spreadable right out of the fridge, but it also prevents the butter from getting too dark in a hot oven. It's a looker as well as a...taster...that fits in perfectly at any fall table as a side dish, or even a vegetarian entree.
It would also be right at home on a certain fall holiday menu that I've promised not to start talking about until at least the day after Halloween (but I'll give you a hint: it starts with thanks and ends with giving). If you know me, you know it's a meal that I look forward to all year long.
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I am happy to be working with Land O’Lakes, Inc. as an Ambassador this year. I will be sharing recipes developed using their products through the end of 2016.
Land O Lakes and the Indian Maiden brandmark are registered trademarks of Land O’Lakes, Inc.
carrots, cranberries, farro, Land O Lakes®, nuts, salad, side dish, Thanksgiving, whole grains
Roasted Carrot and Farro SaladFriday, October 14, 2016
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.