Garlic chicken, roasted new potatoes and a surprising carrot salad
Updated: Sep 26, 2020
A yummy meal to start the fall season.
What is so surprising about this salad? - you ask? Well, did you know that carrot leaves are also edible? That's right, you can eat the entire carrot if you want. For this recipe, we're using these as an herb - sprinkled on top of the roasted carrots. A drizzle of maple syrup, a touch of balsamic vinegar, coupled with fresh basil, highlight the sweet nature of carrots, while fresh rosemary adds an unexpected burst of flavor.
Smart Nutrition fact: carrots and rosemary are both high in alpha-pinene. Pairing them together will emphasize their common pine/ coniferous scents and flavors. Try it! This recipe is a keeper in our books.
To serve this dish: add the chicken drums and drizzle them with the garlic sauce. Plate with new roasted potatoes and the roasted carrot salad. Enjoy!
This recipe is part of the 2020 - Week 39 Menu - Fall Recipes. Look under Menus for all other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
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