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A Vegetable Lovers Pesach – Two Great Recipes from “The Joy of Kosher”



There’s nothing sweeter than oven-roasted caramelized carrots

There’s nothing sweeter than oven-roasted caramelized carrots

There’s nothing sweeter than oven-roasted caramelized carrots

Citrus Glazed Roasted Carrots

There’s nothing sweeter than oven-roasted caramelized carrots. The citrus brightens this dish and pairs well with thyme, another favorite and uber versatile herb that I don’t leave home without. Use small, multi-colored baby carrots with the greens on top and add pearl onions to elevate this simple side to 5-star status.

Times: 40 min

Servings 6


2 pounds carrots, peeled

1 large lemon, halved

1 small orange, halved

2-3 tablespoons olive oil

Kosher or sea salt

Fresh cracked black pepper

4 tablespoons honey

1 teaspoon dried thyme

1 large orange, juiced

1 large lemon, juiced


Preheat oven to 425°F.

Peel and cut the carrots lengthwise into 1/4s or 1/6ths according to the size of your carrots.

On a large, lightly greased sheet pan, toss carrots with olive oil, salt and pepper. Place the halved lemon and orange cut-side up in the pan as

well, and roast for 20 to 25 minutes or until just tender. Keep a careful watch as cooking time will vary depending on the size of your carrots.

Remove from the oven and toss with honey, thyme and the juice of the remaining large orange and large lemon.

Return to the oven and cook for another 10-15 minutes or until caramelized and lightly charred. Serve warm or at room temperature with roasted citrus halves.

Spring Lettuce with Pastrami Croutons & Balsamic Reduction

This salad recipe is simple and springy, but you have to follow a few rules. Balsamic vinegar will sweeten when reduced and it will also intensify in flavor, so you want good-quality balsamic — not generic or cheap brands — for your balsamic reduction. Avoid using uncoated copper or aluminum pans which can alter the flavor of the vinegar. Remember that vinegar can thicken quickly, but you can always add water to bring it back to desired consistency.

Time: 25 min

Servings: 6


1/4 cup + 3 tablespoons olive oil, divided

1 pound chunk of pastrami, cubed

1 cup Bartenura balsamic vinegar

6 cups spring lettuce mix or favorite salad greens

Kosher salt

Fresh cracked black pepper


Heat ¼ cup of oil in a large sauté pan over medium-high heat. Using tongs and working in batches, fry the pastrami in a single layer until crisp and deep dark red, almost blackened, about 7 to 9 minutes. Drain on paper towels, and let cool slightly.

Pour balsamic vinegar into a skillet that has preheated for a couple of minutes over medium-high heat.

Bring the vinegar to a boil, then reduce the heat to medium and allow it to simmer, thicken and reduce. Stir or whisk the vinegar occasionally as it simmers to prevent burning.

Remove the pan from the heat when the vinegar has reduced to about 1/3 of a cup and is syrupy. Allow the vinegar to sit a few minutes more; it will continue to thicken.

Toss the greens with the remaining 3 tablespoons of olive oil in a large salad bowl. Crumble the pastrami into bits by hand or chop with a knife. Top the salad with the pastrami-fry. Drizzle with balsamic reduction and salt and pepper to taste. Serve any extra pastrami-fry in a dish on the side so people can add more if desired.

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