A Holiday Dinner Side Dish that Takes Center Stage

A Holiday Dinner Side Dish that Takes Center Stage

With turkey and ham in droves, we always crave some vegetables during holiday parties. This simple and gorgeous carrot recipe from China Kautz (the stylist and photographer behind the lovely @olivecreativeco) uses everyday ingredients but will have your guests begging for the recipe. Keep reading for China's nightly routine and her carrot recipe that we'll be serving all winter long. 

 

 

 

 

 

Q&A with China Kautz

 

 

Brightland: What is your nightly wind down routine?

China: I love winding down every night with a freshly cleaned face, hand cream, chapstick, and a long cuddle session with my corgis.

 

Brightland: What was your favorite thing that your mom/dad/grandparent cooked for you when you were little?

China: To this day my favorite thing that my grandma made me was her sinigang with rice. It is a filipino soup that's a little sour and savory with your choice of meet or fish and veggies.

 

Brightland: What is your favorite way to use olive oil? 

China: I love using olive oil as the base of a simple dressing or marinade.


Brightland: If you had to eat one food for the rest of your life (but receive all the nutritional benefits + look fabulous), what would each of you choose?

China: I was asked this the other day! I would hands down choose my grandma's sinigang soup. 

 

 

Harissa and Maple Roasted Carrots

 

 

Ingredients:

  • 2 garlic cloves, finely grated
  • ¼ cup Brightland's ALIVE
  • ¼ cup pure maple syrup
  • 1 Tbsp. harissa paste
  • 2 tsp. cumin seeds
  • Kosher salt and freshly ground black pepper
  • 2½ lbs. small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
  • 1 lemon, thinly sliced, seeds removed

 

 

Directions:

  1. Preheat oven to 450°
  2. Whisk garlic, Brightland's ALIVE, maple syrup, harissa, and cumin seeds in a small bowl; season with salt and pepper
  3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat, season with salt and pepper.
  4. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
  5. Enjoy!