I’m a book lover, through and through. From birth, I have loved and been captivated by books. One of my favorite pictures is of me as a toddler, reading a book with my mom, while being surrounded by even more books. I spent many hours as a kid in libraries, bookstores, and home with stacks and stacks of books.
My mother’s an author, and I would tag along with her to book conferences and book signings. To me, authors were like celebrities. I would see their names printed on the covers in so many places! They would have people gather to meet them and listen to them read their books! It was nothing short of amazing.
As I met more authors, I began to see them when I picked up their book. They were no longer just a name and a headshot on the back flap. They were real people who I had talked to and maybe even shook their hand! I could look at my bookshelf and see memories of meeting that author or illustrator.
Since becoming a food blogger and attending my own conferences, I’ve started to create a new shelf of memories. This time, several of them are more than memories. The cookbooks are tied to bloggers I consider my friends. A lot of my blogger friends and sprinkled all over the country and I don’t get to see them very often.
Blogging can get a little lonely sometimes, to not have that always person around that just gets it when you’re spending hours cooking, looking for that perfect time of day to shoot, photo editing, or trying to come up with a better word than “delicious.” Now I can start to see my friends on my bookshelf and in the bookstore and feel a little less alone in the thick of it.
Recently, I saw a newer friend’s cookbook on the shelf. It has such a pleasant surprise to see Tara’s book right there, in the midst of a mid-lunch errand run. It was like she was there, just waving hello at me. I grabbed it off the shelf and bought it. Happy Holidays to me! As I flipped through her book, I was inspired by her Ginger Honey Carrots and made another side dish with the intriguing ginger-honey-carrot-combo in mind. If you’re looking to liven up your side dishes, I would highly recommend Tara’s book, Choosing Sides (and that title is so clever! How could you not?!).
- 1/2 to 1 lb of Brussels sprouts, quartered (halved if smaller)
- 3-5 medium sized carrots (I used half purple and half orange), chopped and cut into quarters
- olive oil, for roasting
- 1-2" fresh ginger, peeled and grated
- 1/4 cup honey
- 1 tbsp rice wine vinegar
- dash of organic tamari or coconut aminos
- 1 tsp water
- seeds from half a pomegranate
Preheat oven to 425. Arrange Brussels sprouts and carrots on a single layer on a foil-lined baking sheet. Lightly drizzle with olive and salt. Roast for 25-30 minutes, until vegetables are soft.
In a small sauce pot over medium heat, combine ginger, honey, rice wine vinegar, and soy sauce. Stir until honey is dissolved. Add water if necessary to thin the sauce a bit. Add more vinegar or soy sauce to adjust the sweetness to your preference.
Once roasted vegetables are done, put into a large bowl. Pour the ginger honey sauce over the vegetables and toss to combine. Garnish with pomegranate seeds and serve.
Inspired by Tara Mataraza Desmond's book, Choosing Sides.
Let’s first discuss how beautiful and bright your photography is. Go, you!
Tara is a wonderful cookbook author. I’m so glad you got to meet her in person before discovering her on the page. It really is fun to have a physical manifestation of someone’s cooking right there with you when they themselves may be so far afield.
Lovely insight, lovely post! xo
Thank you so much, Cheryl!
Meeting someone in real life and then meeting them again on the page is just amazing. I don’t think it will ever get old 🙂