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