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California walnuts have always had a place in my Thanksgiving celebration. When I was very young my grandparents used to have a bowl of walnuts out during the holidays with a nut cracker. I didn’t know this back then, but it was a distraction for me! I was taught at age 3 how to crack them which kept me busy and not as hungry so the adults could get the dinner ready with out me under foot. I loved them so much that as I got older the bowl was put out year long. Just the smell of walnuts brings back so many memories.
Walnuts seamlessly incorporate into dishes and add texture, taste, flavor and depth to any meal. They are great for baking and sweet recipes but my family loves the mild flavor and soft texture that we add to our savory dishes as well. I have experimented with roasting walnuts and seasoning them with different herbs and spices. It is a fun way to customize some of our favorite recipes.
One of my kids favorite recipes I made them when they were younger was steamed carrots and sweet potatoes glazed with cinnamon butter and a little brown sugar. We have since “adulted” it up as they have grown older and added some walnuts to the dish. It’s savory and sweet at the same time. I can not stress how awesome of a side dish it makes for Thanksgiving. It really pairs well with the traditional Thanksgiving fare. It’s very rare that I get my children to agree on food but this one is one that they will always have on their plate, all of them.
Glazed Carrots and Sweet Potatoes With California Walnuts, Cinnamon Butter and Brown Sugar
The perfect side dish to any Thanksgiving meal.
Glazed Carrots and Sweet Potatoes With California Walnuts #justaddwalnuts #ad
Prep
Cook
Total
Yield 5
A sweet and savory side dish that will pair well with and traditional Thanksgiving fare.
Ingredients
- 3 large peeled and sliced carrots
- 2 medium peeled and sliced sweet potatoes
- 2 sticks of butter
- 1 tablespoon of cinnamon
- 5 tablespoons of brown sugar
- 1 1/2 cups of walnuts
Instructions
- Steam carrots and sweet potatoes separately for 10 minutes each or until tender
- Combine 1 stick of butter, 1 TBS of cinnamon and 1 TBS of brown sugar to a small skillet on medium heat
- When fully melted, add walnuts and cook until slightly toasted
- Add steamed carrots and sweet potatoes to a large skillet with 3/4 stick of butter and the rest of the brown sugar. Stir over a medium heat until carrots and sweet potatoes are fully coated.
- Add walnut mixture to the large skillet.
- Stir until the walnuts, carrots and sweet potatoes are completely combined.
- If you can't serve right away, keep over a low flame and stir occasionally.
Courses Side Dish
Cuisine Sweet and Savory
It’s such a yummy dish and can be adjusted to your own taste. A little less butter, a little more brown sugar or cinnamon. The walnuts have been a great addition. Since most Thanksgiving entrees are on the softer side, the walnuts give it that great crunch when they are toasted up.
Here are a little facts about walnuts (and why I love them in my meals):
- Walnuts are the only nut that provide a significant amount of plant-based omega-3 fatty acids (2.5 grams per serving) and just an ounce of walnuts also provides a convenient source of proteins (4 grams) and fiber ( 2 grams). Crazy right? It’s like the perfect food.
- California Walnuts account for 99% of U.S. production and 3/4 of world trade.
- Walnuts are the oldest known tree food, dating back to 10,000 B.C. Walnuts have been cultivated for over a millennia.
Storing your walnuts:
- You can maintain the fresh taste of California Walnuts by keeping them cold. If you’ll be storing them for a month of longer, store them in the freezer.
- Store them in an airtight container and keep them away from foods with strong odors.
For more information, recipes and news check out California Walnuts on Facebook, Twitter, Instagram, Google + and Pinterest .
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