Honey Glazed Carrots

10 carrots

1/4^th cup honey (I like to use maple syrup)

juice of 1 lemon

1 teaspoon thyme

olive oil

salt and pepper to taste

Cut the carrots into thin rectangular slices (about 2 inches). Mix the rest of the ingredients together and pour on top. Roast at 400ºF for 20-25 minutes.

Braised Radishes

1 pound radishes (trimmed)

1/4^th cup chicken stock

1 tablespoon balsamic vinegar

1 teaspoon sugar

butter

salt and pepper to taste

Sauté the radishes briefly in the butter. Add the rest of the ingredients and cover the pan. Cook until tender.

Roasted Curry Cauliflower

1 cauliflower

1 teaspoon curry powder

½ teaspoon ginger

½ teaspoon garlic

olive oil

salt and pepper to taste

Cut the cauliflower into small pieces. Place on a well-oiled pan. Sprinkle the spices on top. Roast at 380ºF for 30 minutes.