Spruce up your roasted carrots with flavor profiles learned from The Vegetarian Flavor Bible.
When I was in culinary school, one of my chefs introduced me to The Flavor Bible. That book was my culinary bible during my days at JWU. It really helped me understand flavor profiles and pairings of various spices, herbs, and foods. Whenever I had a lab practical (aka. creating a new dish based on the certain class) that was the first book I turned to, to get ideas.
When Karen Page reached out to me about a month ago about their latest book: The Vegetarian Flavor Bible to see if I was interested in a copy to review, I was ecstatic.
With March being National Nutrition Month, The Vegetarian Flavor Bible is having a virtual book tour and myself and other awesome RD bloggers were asked to help celebrate! You can read the other reviews here.
Like Deanna mentioned in her review, you don’t have to be vegetarian to enjoy this book. It is an amazing resource to amp up your veggies or learn about new foods and pairings to try!
The book, with over 500 pages, breaks down the different food groups from A-Z. Each ingredient itself has a flavor description, peak season of freshness, nutrition profile, how to prepare or use the item, botanical relatives, possible substitutes, and cooking techniques. What I REALLY love is the part after the description. It lists ALL other ingredients and flavors that would pair best with that given ingredient.
Honey roasted carrots may seen not too out of the box, but the addition of cardamom (which I would never have thought of adding before reviewing The Vegetarian Flavor Bible) really gives this recipe a refreshing boost of flavor.
CARROTS + HONEY + GINGER + CARDAMOMPrint
- 8 carrots, peeled, trimmed
- 1/4 cup honey
- 1/4 tsp ground cardamom
- 1/2 tsp ground ginger
- salt and ground black pepper to taste
- Preheat an oven to 400° F.
- Place the carrots into a baking dish, drizzle on the honey, and sprinkle with cardamom and ginger. Season with salt and pepper.
- Bake for 20-30 minutes until carrots are tender.