Free recipes & inspiration

comfy belly

Original recipes for health and happiness

Roasted Moroccan Carrots, Brisket with Onion Gravy, and some Passover and Easter Treats

by 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.

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.

Share19
Pin129

Reader Interactions

Comments

  2. 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

Leave a Reply

Your email address will not be published. Required fields are marked *