Monday, November 16, 2020

Perfect Pair for Thanksgiving: Mustard Roasted Carrots

I am going to miss hosting Friendsgiving this year.  This Coronavirus makes me sad.

Looking for a Thanksgiving side?  These Mustard Roasted Carrots will do the trick.  This healthy dish is packed with flavor and pairs well with the local options selected below.  Happy Thanksgiving!

Mustard Roasted Carrots / serves 3-4

1 bunch carrots, scrubbed and green tops chopped off
olive oil, about 1-2 tablespoons
2 tablespoons grainy mustard
salt to taste
handful of parsley, roughly chopped

Preheat oven to 425F. Combine the olive oil, mustard, and salt and toss with the carrots. Spread the carrots out in a large baking pan and roast for 20-25 minutes, or until the ends just start getting crispy. Sprinkle with parsley and serve warm.


The 2018 H Chardonnay has aromas of pink grapefruit, orange blossom and brioche. The palate is medium-bodied with flavors of lemon zest, white peach and nutmeg spice, complexed by subtle French oak nuances. It finishes fresh, with a balanced texture and acidity.

Tarara Rose

The earthy hop notes in this well-balanced pale ale compliment the mustard glaze while the sweet malt picks up the delicate sweetness of these roasted carrots.
Allagash Victor:  This beer comes as close as you can get to blurring the line between wine and beer. There’s 100 pounds of a St Croix varietal added (from Maine!)  to the mash tun with the grainbill. They ferment it with a hearty wine yeast then finish it off with our house yeast.  It is aged in stainless steel for 8 months. It has a subtle wine- like character from the grapes and a nice copper color. It’s spicy and slightly tart.  It should hold up well to any heat from the mustard.  Sometimes pairing beer and food can be as simple as matching color. Lighter beers with lighter dishes and darker beers with darker dishes.

Recipe adapted from

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