Two Speedy Stovetop Veggie Sides For Summer

This week I spent $13.49 on vegetables to get me through the week until I fly south to see the family. That said, it's been hot and sticky here in NY which means that roasting and turning on the oven is a huge no no.  Luckily, my life is pretty saucy (that's a pesto joke) and I've figured out a thing or two when it comes to cooking veggies on the stovetop because, let's face it, eating raw vegetables and salads throughout the summer is also not an option.

My fridge was housing a bag of crinkle cut carrots I was hoping to use as a vehicle to scoop dip, but PMS got me like ... I NEED A SWEET VEGETABLE, NOT A RAW ONE. And, I cannot waste veggies, so I applied some sweet and spiced magic to make the carrots pleasing to my palate.  Cravings are a sign our body needs a little something something, so before Aunt Flo strikes, I try my best to amp up the sweet veggie love. Maybe these will help you on the cravings tip too.  

Here's a quick 1 pan recipe for Sweet + Spiced Balsamic Carrots and simple Shishito Peppers. Both taste fabulous with a tahini drizzle or a heap of limey avocado.  These veggies make a fabulous appetizer platter with a series of spreads or dips, a great side for your summer BBQ or a snack between meals.

Now, stop bitchin' and get in the kitchen! 

XO

Sweet + Spiced Balsamic Carrots

• 1 bag crinkle cut, carrots made into matchsticks or baby carrots (you'll want to slice the baby carrots in half)

• 2 T. extra virgin olive oil

• 2 T. balsamic vinegar

• 1 T. maple syrup

• 1 tsp. cumin

• Sea salt to taste

• Chopped walnuts or seeds for serving
  

• Heat oil in a pan over a medium low flame

• Add carrots and saute for 10 minutes, moving so the carrots do not stick to the pan

• Add a sprinkle of salt and cook for an additional 2 minutes

• Deglaze pan with balsamic vinegar and once evaporated, drizzle with maple syrup

• Sprinkle with cumin and a little more salt and toss to coat

• Remove from heat and sprinkle with chopped walnuts

• Serve at room temperature

Shishito Peppers

• 1 8 oz. bag of shishito peppers

• 1 T. of extra virgin olive oil

• Sea salt
  

• Place olive oil in a large pan and heat over a medium flame

• Add shishito peppers and cook until blistered, about 6 minutes

• Remove from heat and sprinkle with salt and a little lemon or lime juice

• Serve warm or room temperature