Header - Logo
Search

Beer Styles

Beer Styles

Brewing Process

Brewing Process

Recipes

Recipes

Pairing Basics

Pairing Basics

Mixology

Mixology

Burger Bar

Burger Bar

Beer Styles

Beer Styles

Brewing Process

Brewing Process

Recipes

Recipes

Pairing Basics

Pairing Basics

Mixology

Mixology

Burger Bar

Burger Bar

GO
Found results for:
SEE ALL RESULTS

Orange Braised Beets and Carrots

Twitter

Serves: 6
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 15 minutes

BEER PAIRING

Pair with a Fruit Beer, like Blue Moon® Pacific Apricot Wheat

The apricot flavors of Blue Moon® Pacific Apricot Wheat provide a fresh and fruity contrast to the earthy notes of the beets and carrots in this dish.

LEARN MORE

The fruity apricot flavors add a bright contrast to the earthy notes of the carrots and beets while the beer's malt notes enhance their natural sweetness to create a harmonious pairing. Hints of cardamom in the beer highlight the glaze, and a lightly tart and crisp finish cleanses the palate.

Topics:
Sides, Vegetables, Mediterranean, Vegetarian, Fall, Winter

INGREDIENTS

6 medium carrots, peeled and sliced in half

3 medium beets, peeled and cut into eighths

1 cup orange juice

1 teaspoon honey

¾ teaspoon ground cardamom

½ teaspoon black pepper

½ teaspoon kosher salt

1 tablespoon fresh parsley, chopped

PREPARATION

STEP 1

Preheat oven to 425 degrees.

 

STEP 2

Place carrots and beets in a 2-quart baking dish. In a bowl, whisk to combine orange juice, honey, cardamom, pepper, and salt. Pour over vegetables, cover with foil, and bake for 45 minutes. Remove foil, stir, and cook for an additional 15 minutes until juice has reduced and glazed the vegetables. Garnish with parsley and serve.

Serving suggestions: Roasted chicken or curried rice

Ingredients

INGREDIENTS

6 medium carrots, peeled and sliced in half

3 medium beets, peeled and cut into eighths

1 cup orange juice

1 teaspoon honey

¾ teaspoon ground cardamom

½ teaspoon black pepper

½ teaspoon kosher salt

1 tablespoon fresh parsley, chopped

Preparation

PREPARATION

STEP 1

Preheat oven to 425 degrees.

 

STEP 2

Place carrots and beets in a 2-quart baking dish. In a bowl, whisk to combine orange juice, honey, cardamom, pepper, and salt. Pour over vegetables, cover with foil, and bake for 45 minutes. Remove foil, stir, and cook for an additional 15 minutes until juice has reduced and glazed the vegetables. Garnish with parsley and serve.

Serving suggestions: Roasted chicken or curried rice

  • Summer Corn Salad
  • Grilled Corn with Chipotle Butter

You May Also Like

Kimchi Fries

Black Bean and Quinoa Burgers with Mango Chutney

Grilled Summer Panzanella Salad

Bacon-Wrapped Pork Chops with Black Pepper Maple Glaze

Grilled Chicken and Zucchini Kebabs with Chimichurri Sauce

 Cranberry Bliss Salad

Cranberry Bliss Salad

Summer Corn Salad

Kimchi Fries

Black Bean and Quinoa Burgers with Mango Chutney

Grilled Summer Panzanella Salad

Bacon-Wrapped Pork Chops with Black Pepper Maple Glaze

Grilled Chicken and Zucchini Kebabs with Chimichurri Sauce

 Cranberry Bliss Salad

Cranberry Bliss Salad

Summer Corn Salad

  • About Pints and Plates
  • Terms & Conditions
  • Site Map
  • Privacy Policy
  • Contact Us

Share

Your friend must be 21 or older.
  • About Pints and Plates
  • Terms & Conditions
  • Site Map
  • Privacy Policy
  • Contact Us

Do not share with anyone under the legal drinking age.
Crafted to be enjoyed responsibly. ©2021 Tenth and Blake Beer Company, Chicago, IL

CELEBRATE RESPONSIBLY®