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Savor the season
Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.
Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie's Pickled Beets cuts time and adds flavor.
Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.
Sides are easy, too. A jar of Aunt Nellie's Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style,
try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.
For more seasonal recipes, visit AuntNellies.com and READsalads.com.
Thyme-Scented Roasted Vegetables and Beets
Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes
| 1 | jar (16 ounces) Aunt Nellie's Whole Pickled Beets, drained, halved |
| 1/2 | pound baby carrots |
| 1 | medium onion, cut through core into 1/2-inch wedges |
| 8 | ounces shallots, peeled, halved if large |
| 1 | tablespoon olive oil |
| 1 | teaspoon dried thyme leaves |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | clove garlic, minced |
Heat oven to 400 F.
Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.
Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.
Spicy Carrot-Sweet Potato Casserole
Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
| 1 | jar (15.5 ounces) Aunt Nellie's Glazed Small Sliced Carrots |
| 1/4 | cup orange juice |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground ginger |
| 1/2 | teaspoon grated orange peel |
| 1 | cup cooked sweet potato pieces (about 2 inches each) |
| 1/4 | cup coarsely chopped pecans |
Heat oven to 350 F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.
Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish.
Pour carrot mixture over potatoes. Sprinkle with pecans.
Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.
Note: 1/2 cup chopped apples can be added to carrot mixture.