PHOTO © FRANCES JANISCH

The growing season is done for most of Michigan’s fruits and veggies, apart from some of the root vegetables such as carrots and rutabagas, and the plants that mature in the late fall such as cabbage and Brussels sprouts. Many of these “winter” vegetables will last if placed in a cool root cellar. But where else should you turn your attention for Michigan produce for added variety?

To the shelves! Apple cider, jams and jellies, honey, maple syrup, and salsa, made fresh annually, are available from farms and in grocery stores all around the state. Here are a few recipes you can try out during the chilly part of the year.

 

Honey Roasted Carrots

This recipe is a sweet alternative to your standard butter and carrots… and it’s quick to make, too.

Ingredients

  • 2 pounds baby carrots with tops
  • 2 teaspoons olive oil
  • 3 tablespoons butter, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 shallot, finely chopped
  • 2 tablespoons bourbon or apple juice
  • 2 tablespoons Michigan honey
  • 1 tablespoon chicken broth or water
  • 1/2 teaspoon chopped fresh thyme

 

Preparation

  1. Place a small roasting pan in oven. Preheat oven and pan to 500 degrees.
  2. Cut tops from carrots, leaving 1 inch of greenery on each carrot.
  3. Stir together olive oil and 1 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.
  4. Meanwhile, melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat. Add shallot; sauté 1 minute. Remove from heat, stir in bourbon, honey, and chicken broth (or water if using). Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook 5 minutes or until mixture is syrupy.
  5. Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are crisp-tender. Transfer to a serving dish, and sprinkle with thyme.

 

Maple-Ginger Roasted Root Vegetables with Pecans

Ingredients

  • 1 1/2 cups pecans
  • 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
  • 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
  • 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
  • 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
  • 1 pound Brussels sprouts, halved
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fresh ginger
  • 1/3 cup pure maple syrup

 

Preparation

  1. Preheat the oven to 425 degrees. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
  2. In a large bowl, toss the carrots, parsnips, cauliflower, squash and Brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

 

Bacon Brussels Sprouts

Brussels sprouts have a reputation as being stinky and unappetizing, but if you cook them this way and eat them hot from the stovetop, you’ll find an exception.

Ingredients

  • 1 pound Brussels sprouts
  • 1 package of bacon
  • 1 onion, sliced thinly
  • 1 clove garlic, minced
  • 1 bunch of shallots, diced
  • Butter

 

Preparation

  1. Cook the bacon until crispy. Use thick-cut bacon if you want denser pieces.
  2. Remove the bacon, keeping the fat in the pan, to a towel-lined plate to remove grease. Then roughly chop by hand or with a blender to make the pieces, depending on how rough you want the pieces to be.
  3. Add the Brussels sprouts to the pan with the bacon fat, and add butter. Add onions, garlic, shallots, or all three for added flavor and variety. Stir occasionally until the sprouts are golden brown (8-10 minutes).
  4. Remove the sprouts, mix in the bacon, top with some more butter, and serve it up!

 

You can always check www.MichiganFarmFun.org to see what produce is in season.