Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

When you buy bunches of carrots with the tops still on, that means they are super fresh. While most people just toss the tops, there are lots of ways to incorporate those gorgeous greens in your dishes. This roasted carrot recipe is simple, beautiful, and is truly “root-to-stem” cooking thanks to the carrot top + pistachio gremolata. Gremolata is traditionally made with chopped parsley, lemon zest, and minced garlic, but I love substituting carrot tops for the parsley and adding pistachios for an extra pop of color and crunch to the dish. This recipe was created in partnership with Imperfect Produce, my favorite company that’s changing the world by embracing “ugly” vegetables, reducing food waste, and making fresh produce accessible for folks all across the country.


Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

prep time: 15 minscook time: 35 minstotal time: 50 mins


Honey Roasted Carrots
  • 1.5-2lbs carrots with tops
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
Carrot Top & Pistachio Gremolata
  • 1/2 cup finely chopped carrot tops
  • 1/4 cup finely chopped pistachios
  • 1 large clove of garlic, minced (about 1 tsp)
  • Zest and juice of 1 lemon
  • Flakey sea salt and freshly ground pepper, to taste


  1. Preheat the oven to 400F and line a rimmed baking tray with foil.
  2. Remove the tops from the carrots and set aside. Wash and scrub the carrots and cut in half lengthwise. Place carrots in a single layer on the baking tray.
  3. In a small bowl, whisk together the olive oil, honey, and salt + pepper to taste. Pour the honey mixture over the carrots and toss to coat.
  4. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned, making sure to flip the carrots halfway through cooking. Roasting time will vary depending on the size of the carrots.
  5. While the carrots are roasting, make the carrot top gremolata. Mix the chopped carrot tops, chopped pistachios, minced garlic, lemon zest and juice, salt + pepper, and mix together.
  6. When the carrots have finished roasting, transfer them to a serving platter. Top the carrots with the gremolata and serve.


PRO TIP: If you purchase carrots with the tops still on, make sure to remove the greens as soon as you get home (and store them in a bag in your refrigerator). The tops pull moisture from the roots, so if they’re left on you’ll end up with sad, floppy carrots – which no one wants!
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Braised Cabbage with Carrots & Onions

If your goal is to make a photogenic dish that will kill it on instagram – well, I’m very sorry, but this is not the recipe for you. Alas. If you want to whip up a meal that will warm your bones and have you licking your bowl clean (not exaggerating, I lick the bowl clean every. damn. time.) then this IS the recipe for you. Braised cabbage is quite possibly the least sexy dish in the history of the world, but it’s also the one thing that I always crave on dark, dreary winter days. To braise simply means to cook something (whether it’s meat or vegetables) low and slow, usually tightly covered in a dish with some liquid. In this case, the end result is cabbage that has been utterly transformed into a caramelized, luxurious heap… my friends, this is the cabbage of your wildest dreams. I like to serve braised cabbage topped with a fried egg, a side of creamy polenta, and a bright green salad with a zippy vinaigrette.


Braised Cabbage with Carrots & Onions

A cozy + comforting cabbage-filled meal for chilly days and nights. Recipe adapted from "All about Braising" by Molly Stevens.

prep time: 15 minscook time: 2 hour and 15 minstotal time: 2 hours and 30 mins


1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
3 large carrots, sliced into ¼-inch rounds
¼ cup apple cider vinegar
¼ cup extra virgin olive oil 
Pinch red pepper flakes
Coarse salt and freshly ground black pepper, to taste
2 tablespoons soy sauce/gluten free liquid aminos


  1. Preaheat oven to 325F.
  2. Peel off and discard from the cabbage any bruised or messy outer leaves. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use.
  3. Scatter the chopped onion and carrot over the cabbage, and pour the apple cider vinegar and oil over everything. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. 
  4. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges using tongs. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish again with foil and return it to the oven to cook until the vegetables are very tender, about an hour more.
  5. When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes. 
  6. When you pull the braised cabbage out of the oven, drizzle with a few tablespoons of soy sauce/liquid aminos – this is optional, but it gives the dish an amazing "oomph" of umami flavor. 
  7. Serve warm, sprinkled with flaky sea salt and freshly ground black pepper. This dish is next-level delicious when topped with a few fried eggs 
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Beet Chips with Herbed Goat Cheese

Crunchy, colorful, and downright delicious – these roasted beet chips  topped with herbed goat cheese make memorable appetizers, especially around the holidays. If you don’t have beets on hand, this dish is just as fabulous with other  root vegetables like carrots, sweet potatoes, turnips, and parsnips.


Beet Chips with Herbed Goat Cheese

prep time: 15 minscook time: 15 minstotal time: 30 mins


Coconut oil or oil olive cooking spray

1-2 large beets (or other root vegetable)

Flaky sea salt

Freshly ground black pepper

4 ounces goat cheese, room temperature

1/4 cup chopped fresh herbs (such as mint, dill, chives)


  1. Preheat oven to 375F. Line two baking sheets with parchment paper, and lightly coat each sheet with cooking spray.
  2. Use a mandoline (or careful knife skills) to slice beets very thinly (ideally 1/16” thick).
  3. Arrange beet slices in a single layer on the prepared baking sheets. Coat the tops of the beets lightly with cooking spray, sprinkle with flaky sea salt and pepper.
  4. Bake until crisp, about 15-20 minutes. You are looking for the edges to turn up and begin to brown. Some chips will finish before others, so remove them in batches as needed. The chips may feel a little flimsy, but they will crisp as they cool. Transfer to a cooling rack or paper towel and cool for 5 minutes.
  5. To make the herbed goat cheese, combine 4 ounces goat cheese and 1/4 cup chopped fresh herbs in a small bowl and stir together until well combined.
  6. To assemble, scoop spoonfuls of the herbed goat cheese onto the beet chips, and garnish with additional herbs. Best enjoyed the same day the chips are made.
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Spiced Carrot Soup with Orange & Ginger

This soup is a burst of sunshine that brightens up dreary winter days. The natural sweetness of the carrots is balanced by warming spices and ginger, and fresh orange juice lends just the right amount of acidity. This soup comes together in a flash and the vibrant orange color is seriously stunning, especially when garnished with a dollop of yogurt and jewel-toned pomegranates (and even a few carrot top fronds, as I’ve done here, if you’re feeling extra).


Spiced Carrot Soup with Orange & Ginger

prep time: 15 minscook time: 30 minstotal time: 45 mins


2 tablespoons olive oil

1 yellow onion, diced

1/2” fresh ginger, minced* (about 2 teaspoons)

2 cloves garlic, minced*

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1 lb carrots (4-6 carrots), chopped into 1/2” rounds

1 medium-size sweet potato, peeled and chopped into bite-sized cubes

4 cups vegetable or chicken broth

3/4 cup orange juice

1/2 teaspoon kosher salt, plus more to taste

Freshly ground pepper

1/4 cup yogurt, to garnish

1/4 cup pomegranate seeds, to garnish


  1. Heat olive oil in a large dutch oven or saucepan over medium heat. Add diced onion and cook 4-5 minutes, stirring occasionally, until translucent and beginning to brown.
  2. Stir in the minced ginger, garlic, cumin and cinnamon and cook for 1 minute, stirring frequently.
  3. Add the carrots, sweet potato, broth, orange juice, 1/2 teaspoon kosher salt, and a few grinds of pepper to the saucepan. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, for 25 to 30 minutes – until carrots and sweet potatoes are very tender. Allow to cool slightly.
  4. Puree the soup in batches in a blender/food processor, or use a stick immersion blender, until smooth.
  5. If the soup is too thick for your liking, add a bit more broth. Taste and adjust seasoning as needed – I usually add a bit more salt and an extra splash of orange juice.
  6. Divide soup into bowls and top with a dollop of yogurt and a sprinkling of pomegranate seeds.


* PRO TIP: Use a microplane to quickly and easily mince ginger and garlic.
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Mulling Spice Bundles

These little bundles of joy make beautiful gifts for the holidays, not to mention they make your house smell like literal Christmas. I recommend visiting your local grocery store that sells bulk spices, where you’re likely to find high quality spices + you can purchase exactly the amount needed. The recipe below is for one individual spice bundle, so multiply the quantities by the number of bundles you plan to whip together.


DIY Mulling Spice Bundles

prep time: 10 minscook time: 30 minstotal time: 40 mins


5 whole cloves
4 cardamom pods, pressed until just cracked open
3 star anise pods
3 allspice berries
2 cinnamon sticks
2 strips dried orange peel


  1. Measure out mulling spice ingredients into into individual disposable tea bags (or in pieces of cheesecloth) and tie up with kitchen twine.
  1. Heat 4 cups of fresh apple cider with 1 mulling spice bundle in a saucepan over low heat for 20-30 minutes. Serve in your favorite mugs with an (optional) orange wedge to garnish.
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Sweet Potato Casserole

I’m digging into my North Carolina roots with this recipe, also known in my family as Aunt Shirlee’s Sweet Potatoes. This dish has graced our thanksgiving table EVERY year since I’ve been alive, and I love keeping the tradition going. There are no fancy bells and whistles, just good sweet potatoes, a little butter, a pinch of pumpkin pie spice, and a whole lotta love.

Sweet Potato Casserole

prep time: 1 hourcook time: 45 minstotal time: 1 hours and 45 mins


6 cups cooked sweet potatoes (depending on size, 5-6 sweet potatoes)
1 cup evaporated milk
6 tablespoons butter, melted
3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice

1.5 cups roughly chopped pecans
1.5 cups crushed cornflakes (If starting with whole cornflakes, you'll need to start with ~3 cups cornflakes and crush them)
1 cup brown sugar
4 tablespoons butter, melted
1 teaspoon pumpkin pie spice


  1. Preheat oven to 350º F. Scrub the sweet potatoes and boil in a large saucepan or wrap with foil and bake in the oven until very tender and easily pierced with a knife. Depending on the size of your sweet potatoes, this can take 45 minutes to 1 hour.
  2. Cool, peel and mash the sweet potatoes. Measure out 6 cups of mashed sweet potato into a large mixing bowl. 
  3. Stir in the evaporated milk, butter, eggs, sugar, vanilla, salt, and pumpkin pie spice into the sweet potatoes and mix well. I typically use a handheld electric beater to get the mixture nice and fluffy, but a whisk and strong arm muscles will also do the trick. Pour mixture into a greased 9x13 casserole dish. Bake in the pre-heated oven for 30 minutes.
  4. While the casserole is baking, combine the topping ingredients in a medium-sized bowl and mix well. 
  5. Remove the casserole from the oven after 30 minutes of baking, then spread the pecan topping evenly across the casserole. Bake for an additional 15 minutes. Remove from oven and enjoy warm or at room temperature. 
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Roasted Brussel Sprouts & Sweet Potatoes with Miso-Tahini Sauce

In my humble opinion, the perfect Thanksgiving meal involves a LOT of sweet potatoes, in as many iterations as possible. Yep. I’m that girl who shows up to Thanksgiving carrying a giant sweet potato casserole, a sweet potato pie (or two) with homemade whipped cream, aaaaaand this Roasted Sweet Potato and Brussel Sprout dish. Garam masala is the secret spice blend that kicks the roasted veggies up a notch, along with tart pomegranates and crunchy toasted hazelnuts. Top it all off with an irresistible Miso-Tahini sauce, and you’ve got a Thanksgiving side dish that has everyone coming back for seconds (..or thirds)! 

Maple Spiced Sweet Potatoes & Brussel Sprouts with Hazelnuts, Pomegranates and Miso-Tahini Sauce

prep time: 20 minscook time: 40 minstotal time: 60 mins


Roasted Vegetables
  • 2 lbs sweet potatoes (3-4 potatoes), diced in 1/2” pieces
  • 1 lb brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/4 cup chopped toasted hazelnuts
  • 1/4 cup pomegranate seeds
Miso-Tahini Sauce
  • 2 cloves garlic

  • 1/3 cup tahini

  • 1/4 cup almond butter

  • 1/4 cup rice vinegar

  • 2 tablespoons white miso
  • 2 tablespoons maple syrup

  • 1 tablespoon soy sauce (or gluten free liquid aminos)

  • 1/2 teaspoon grated fresh ginger 

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup water + additional to thin if necessary


  1. Preheat oven to 425F.
  2. In a small bowl, whisk together the olive oil, maple syrup, garam masala, and salt. 

  3. Put the chopped sweet potatoes and brussel sprouts in a large bowl, and toss with the olive oil-maple mixture. Spread vegetables out on a rimmed baking sheet (use two sheets if needed - you want the veggies to lay flat in a single layer). Turn over the brussel sprout halves so they are cut-side down against the baking tray (this encourages browning).

  4. Roast for 30-40 minutes, until vegetables are tender and browned, *turning halfway through* to prevent burning. 

  5. While the vegetables are roasting, make the Miso-Tahini Sauce: add all ingredients for the dressing to a small food processor (or use a bowl and whisk) and blend until smooth and creamy. If the sauce is too thick, add a bit more water. Taste and adjust seasoning as needed.
  6. When the vegetables have finished roasting, taste and adjust seasoning as needed (you may want to add a touch more salt). Pour vegetables onto your serving dish, top with hazelnuts and pomegranate seeds, and drizzle with the Miso-Tahini sauce. 

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Farmbelly Granola

There are a few secrets to making top notch granola. First things first, use olive oil as the liquid fat (as opposed to butter or coconut oil), as olive oil adds a touch of savory to the otherwise sweet, salty, crunchy mix. Next, make sure you don’t overcrowd your baking sheet, or else the granola won’t crisp up properly. Third, make the granola your own! Feel free to use this recipe as a basic guide, and incorporate your favorite nuts, seeds, and spices. This recipe is a mash-up of my two favorite granola recipes: Nekisia Davis’ granola (where I learned the trick to use olive oil), and Flagstone Pantry (where I learned the irresistible combination of orange zest and cardamom). See below for the full recipe.

Yield: Makes 8 cups granola

Farmbelly Granola

prep time: 10 minscook time: 45 minstotal time: 55 mins


3 cups old-fashioned rolled oats

1 cup pumpkin seeds

1 cup walnuts | coarsely chopped or left whole

1 cup pecans | coarsely chopped or left whole

1 cup almonds | coarsely chopped or left whole

1 cup unsweetened coconut flakes

1 cup sunflower seeds

2/3 cup olive oil

2/3 cup maple syrup

1 teaspoon orange zest

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon kosher salt

1/2 teaspoon cardamom


  1. Preheat oven to 300°F and grease two rimmed baking sheets with oil or pan release. 

  2. In a large mixing bowl, combine the oats, pumpkin seeds, walnuts, pecans, almonds, and coconut flakes. In a small bowl, whisk to combine olive oil, maple syrup, orange zest, vanilla, cinnamon, salt, and cardamom.

  3. Add wet to dry ingredients and stir to combine with a rubber spatula. Spread granola mixture in an even layer on two rimmed baking sheets. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes total.

  4. Remove granola from oven and top with a few sprinkles of flaky sea salt. Let cool completely before serving (this allows the granola to crisp up). Store in an airtight container for up to 1 month.
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Spiced Pumpkin Cashew Dip

This 100% plant based dip is super creamy and full of warm pumpkin spices, bright citrus, a touch of sweetness, and a hint of heat from the cayenne pepper. Slather it on toast, crackers, apples or (if you’re anything like me..) just eat it straight from the bowl with a spoon.


Spiced Pumpkin Cashew Dip

prep time: 10 minscook time: total time: 10 mins


1 cup pumpkin purée (canned is fine)

1 cup raw cashews, soaked for 1 hour in boiling hot water

1 clove garlic

3 tablespoons melted coconut oil

2 tablespoons maple syrup

3 tablespoons orange juice

1/2 teaspoon orange zest

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Pinch cayenne pepper

Pumpkin seeds (optional garnish)


  1. Measure out 1 cup of pumpkin puree and put into your food processor.
  2. Drain the cashews and add to the bowl of the food processor, along with all of the remaining ingredients.
  3. Blend until mixture is smooth and creamy. Taste and adjust seasoning as needed. If consistency is too thick, add more coconut oil, orange juice, or water.
  4. Garnish with pumpkin seeds and enjoy!
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