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Carrots and Brussels Spouts with Herbs and Dates

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


24 Whole baby carrots
24 Thumbelina carrots
16 Brussels sprouts, halved
1 bunch scallions, cut into 1” pieces
2 green jalapeño, halved and deseeded, cut into thin rings
½ cup apple cider vinegar
½ cup fish sauce, (Red Boat brand recommended)
2 tablespoons sugar
2 tablespoons Japanese curry
1 tablespoon lemon oil
12 medjool dates, pitted and cut in half lengthwise
½ cup toasted whole almonds
½ cup packed mint leaves
½ cup packed cilantro sprigs
Fleur de sel finishing salt


5-quart terra cotta bean pot


A vibrant combination of sweet and savory. The wood-fire brings out the natural sweetness of the carrots while the Brussels spouts provide the savory counterpoint. The dates and jalapeño give this dish an unexpected kick. A great use for the 5-quart Terra Cotta Bean Pot because the terra cotta insulates the pots contents while keeping foods moist and rich in flavor.

In a large bowl combine the carrots, Brussels sprouts, scallions and Jalapeño. Toss to mix and pour into the 8 quart terra cotta bean pot.

In a medium mixing bowl combine the apple cider vinegar, fish sauce, sugar, Japanese curry and lemon oil, whisk for 20 seconds and then pour over the vegetables in the pot.

Cover the pot with the lid and place near the mouth of the oven. Temper until warm to the touch. Push the pot into the oven away from the fire. Cook for 45 minutes.

Remove from oven and stir in the dates and almonds to combine with the cooked vegetables. When ready to serve, add the mint, cilantro and the finishing salt to taste and toss.

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