lightly peeled Sea salt to taste 1/4 cup butter, melted 1/4 cup fresh dill weed 1-1/2 T. finely chopped capers
in a large bowl. Scatter the sweet potatoes on the prepared pan in a single layer and place in the oven. Roast, turning once, until lightly browned, about 25 minutes. Meanwhile, whisk together the maple syrup, vinegar and 1 teaspoon olive oil. Brush this glaze lightly over the roasted potato spears. Return them to the oven and continue roasting until they are caramelized, about 10 minutes. Remove them from the oven and sprinkle with thyme. Note: Sweet potatoes are freshest from August through October, when they come straight from the field. They will keep well in a cool, dry place and should not be refrigerated.
Cook carrots in a saucepan of boiling salted water until just tender. Drain well. Add the melted butter, dill weed and capers to the hot carrots. Toss well to coat. HONEY-GINGER GLAZED CARROTS Serves 4 In this classic dish, sweet glazed carrots get an infusion of bright flavor from the addition of fresh ginger. 1 pound carrots, trimmed and peeled 1/4 cup water 2 T. butter, cut into small bits 1 T. fresh ginger, finely minced 2 T. honey Sea salt to taste Cut carrots diagonally into 1/4inch thick slices. Scatter the slices into a large skillet, wide enough to accommodate them in a single
BABY CARROTS with DILL and CAPERS Serves 6 1 pound baby carrots, trimmed and 78