These flavors were a match made in heaven. Could definitely sub the meat for your choice of protein
::FOR THE CARROTS AND APPLES::
Preheat oven to 425 and peel carrots and slice lengthwise in halves (half again the thicker carrots so everything cooks evenly) and slice apples. Place on cookie sheet and drizzle and toss with a little bit of olive oil and place in oven. While they cook for about 10 minutes make your glaze. In a small mason jar add 1 1/2 Tbs balsamic, 1 Tbs honey, 1/4 cup olive oil, and 1-2 Tbs chili crisp and then shake well with lid to combine or whisk in small bowl if that’s easier. After 10 min roasting time, remove pan and pour glaze and toss and return to oven for about another 10 minutes until carrots are tender and glaze begins to caramelize onto cooked apples and carrots. Remove from oven and sprinkle with goat cheese and flakey salt (local @alaskapureseasalt vanilla bean sea salt on this was SO good)
::FOR THE VENISON::
I sliced a small roast into 1/4 inch thick strips. In a ziplock I added juice of 2 limes, 2 Tbs soy sauce, 3 peeled, smashed and rough chopped garlic cloves, 2 Tbs olive oil, 1/4 cup brown sugar and 1 tsp salt and shook in the bag until combined. Added sliced meet and coated and let marinate for about an hour. While preheating skillet on medium high until hot,I removed the venison from the marinade and patted dry with a paper towel. Added a little drizzle of olive oil to hot cast iron and placed the slices to brown each side for about a minute, then poured the marinade over the top to cook and thicken before removing the meat from pan and pouring the cooked down marinade over the top.
Served venison and carrots over rice pouring a little of both marinade and glaze over the rice for extra mm mm mm flavor. Enjoy!!
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