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Roasted Carrots & Brisket with Onion Gravy

April 6, 2012 by Erica 8 Comments

Comfy Belly- Roasted Moroccan Carrots

You may be getting down to the wire on Passover and Easter menu planning (or maybe just I am), so I wanted to share a simple meal that I’m making, in case you’re still in search of ideas and recipes. I’ve also created a quick list of some of my other recipes that you may want to add to your menu.

Comfy Belly- Roasted Moroccan Carrots

I’ve always loved Mediterranean and Middle Eastern food, which is all about herbs, spices, and other seasoning techniques. This recipe for Moroccan carrots is a great way to introduce something with a nice collection of spices and a savory flair.

Grass-fed, local beef

I’ve also added this simple brisket recipe because it is a treat for meat lovers, as I learned from the omnivores in my family. I encourage you to splurge on local, grass-fed beef if you have a good source for this cared-for beef. Since grass-fed beef tends to have less fat, slow-cooking with lots of seasoning is a great way to cook beef that tends to be a bit firmer than corn-fed beef.

Comfy Belly- Roasted Moroccan Carrots

Some Passover and Easter Recipes

Just about every baked treat on Comfy Belly is good for Passover if you’re following guidelines that allow baking soda and baking powder. It just worked out that way because I don’t use yeast to leaven baked goods. With that said, here are some great all-around Passover and Easter recipes.

  • lemon vanilla macaroons
  • chocolate macaroons
  • very vanilla cupcakes
  • strawberry shortcakes
  • chicken pot pie
  • roasted string beans
  • roasted mashed cauliflower
  • vegetarian and chicken dumplings
  • dry rub for roasted poultry
  • fish sticks
  • chicken nuggets

Roasted Moroccan Carrots

Updated on 12/21/2012: I now roast the carrots for much longer, and they’re must softer and packed with flavor. The heritage carrots (mulit-colored) roast for 40 minutes, and the orange carrots roast for 1 hour.

Ingredients (4 servings; you can easily double this recipe)

  • 1 bunch of orange carrots (about 4 large carrots), peeled and diced into coins
  • 1 bunch of Heritage carrots (multi-colored), diced into coins
  • 2 tablespoons of high heat oil
  • 1 medium garlic clove, peeled and crushed
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon cumin
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of sea salt
  • pinch of cayenne pepper (optional for some heat)

Method

  1. Preheat your oven to 400°F/200°C.
  2. Combine all the ingredients in a bowl and blend well.
  3. Spread the orange carrots out on parchment paper (or other non-stick surface), and then on top of a baking sheet. Spread the Heritage carrots out on another piece of parchmont paper on top of a baking sheet.
  4. Bake the orange carrots for 1 hour or until carrots are tender. Bake the Heritage carrots for 40 minutes, or until tender.
  5. Enjoy!

Brisket with Onion Gravy

Ingredients (4-6 servings)

  • 3 to 4 pounds of beef brisket (if you use less or more, adjust the cooking time and seasoning)
  • 1  teaspoon of sea salt
  • 2 teaspoons of dry mustard powder
  • 1/2 teaspoon of garlic powder
  • 2 teaspoons of sweet paprika
  • 1/8 teaspoon of pepper
  • 1 large onion, diced

Method

  1. Brisket is a long, somewhat flat cut of meet.You want a thin layer of fat on one side of the beef, but trim any extra pieces of fat from the beef.
  2. You can either combine all the dry rub ingredients and then coat the meat with the rub, or season with each ingredient individually. Coat the meat well on both sides and edges.
  3. Heat up a large frying pan (on medium heat) and then brown the brisket briefly for a minute or two on each side and a bit on the edges.
  4. Place the diced onions on the bottom of a crock-pot or Dutch oven, and then place the browned brisket over the onions (fat side facing up).
  5. Cover and cook for about 4 hours, or until the meat is tender (inserting a fork to test). Use a high setting on your crock-pot for about 4 hours, or on a low setting for about 8 hours. This will vary somewhat by oven or crock pot.
  6. Remove the brisket, cool and slice across the grain.
  7. Use the gravy and onions at the bottom of the pot to top off the brisket slices.

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Filed Under: Dairy Free, Desserts, Gluten-Free, Low Sugar, Nut-Free, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: beef

Previous Post: « Salted Pecan Sandies
Next Post: Falafel and Yogurt Tahini Sauce {almond butter & quinoa} »

Reader Interactions

Comments

  1. AvatarMindie

    April 1, 2015 at 7:02 pm

    Can I do the brisket recipe in an oven? Is so how hot and how long? Thanks

    Reply
  2. AvatarKatie Zuko

    April 15, 2012 at 11:59 am

    I made both the carrots and the Brisket! Perfect!! I’m anemic so I poured balsamic on the onions before putting the meat on top. (Vinegar helps with the absorptions of iron or so my Naturopath says) It was delish!! A hit with the husband of course too.
    I just want to thank you for this page! I have Ulcerative Colitis and your recipes have never done me wrong. I HAVE to stay on SCD with no cheating and it sooo helps to bring my laptop in the kitchen and make something tasty that keeps me feeling good and makes me feel like I’ve had something special and not that I’m on a restrictive diet! Thank you!

    Reply
    • EricaErica

      April 15, 2012 at 11:03 pm

      good to hear!

      Reply
  3. Avatarmichelle

    April 8, 2012 at 9:22 pm

    Made your macaroons for our seders. Delicious…

    Reply
    • EricaErica

      April 8, 2012 at 10:57 pm

      Good to hear. Happy Passover!

      Reply

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Recent comments

  • Erica Erica on Everyday Keto Baking:

    You’re welcome, thank you!
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    Thank you for the correct information.
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Oh no, you’re correct! Yes, use 2 eggs with this recipe. I’ll post an update and send to readers. Thanks…
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    The recipe on your site uses 2 eggs. The “Biscuits” recipe in Everyday Keto Baking has no eggs. Otherwise the…
    Posted Feb 19, 2021

  • Avatar Alexara on Salted Pecan Sandies:

    These were delicious and thank-you! I cant’ eat pecans at the moment so substituted coconut and added a small amount…
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  • Erica Erica on Everyday Keto Baking:

    Hi! Yes, the recipe is correct. You can see it on my site here: https://comfybelly.com/2011/11/grain-free-biscuits-using-almond-flour/
    Posted Feb 18, 2021

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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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