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.
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