My last radio show of the year on WIOX focused on favorite winter recipes from colleagues, neighbors and friends working in the food industry. Jeanette Bronée is a nutritionist and health coach, based part-time in the Central Catskills, who has appeared on my show a number of times in the past few years inspiring listeners to take charge of their health. She’s author of Eat To Feel Full. A small book with a big message, it’s “a beginner’s guide to self-nourishment, offering a combination of food knowledge, insights into the habits that block our efforts to transform, and practical techniques for developing a mindful, healthy relationship with food”. She picked a recipe that’s sweet and spicy, more like a dessert than a side dish with roasted whole carrots and sweet prunes. We used unsulphured apricots instead of prunes because you can really substitute any fruit that you wish and added a half cup of wine to the recipe. We served it with a small side of braised, local venison. As Jeanette said on a previous radio show, she eats meat “like a condiment” and, excepting the occasional post-hike burger, we’ve been taking her advice ever since. This roasted vegetable dish is luscious: sweet and filling, perfect with seasonal game.
Roasted Carrots & Prunes