jackie dici

I know my purpose is to share our interior remodeling and entertaining decor on my blog.  After all, I do not think I have near the amount of knowledge or skills as many other talented food bloggers, but this is the most delicious recipe I have EVER came across.  Recently discovered in my quest for holiday side dishes, this delightful carrot recipe was simple to prepare, able to be made ahead of time, and can be used year round.

The styling, preparation, and glaze recipe for these roasted carrots was entirely inspired by Carlsbadcravings.com recipe for carrots, which is a honey garlic recipe.  The recipe is great.  I especially loved how his website offers quantity adjustments.  When cooking for 16-20 people I definitely help with that.  Scroll down for recipe details.

I used Apricot Ginger Jam from Stonewall Kitchen.  This jam is one of those amazing finds from my local HomeGoods store.  For those of you who don’t know, the pantry aisle of your HomeGoods is a hidden gem for fun foodie finds. Like the black pasta used at our Halloween Dinner Party.

I may have slightly adjusted Carl’s recipe with the ginger in the jam and used slightly more mustard powder (personal preference).  I also opted for fresh thyme from my small (READ: very small herb garden) which I chopped up and left in a ramekin on the counter over night so it was lightly dried out, and I think made the recipe a bit more earthy.  But this mix is AWESOME, find it here: secret ingredient carrots recipe.

Bonus: Apricot Salad Dressing

For a last minute salad dressing, I used about 1/4″ cup of the glaze with about 3 tablespoons olive oil and 3 tablespoons apple cider vinegar.