Talk Of The Town


Holiday Side Dish Recipes from Chef's Market

Posted at 1:02 PM, Nov 24, 2020
and last updated 2020-11-24 14:02:21-05

Jim Hagy from Chef's Market shared recipes for Rainbow Roasted Carrots, and Wild Rice Orzo Salad and Smoked Gouda Mac & Cheese. (see recipes below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details visit or call (615) 851-2433. Look for Chef’s Market on Facebook and @chefs_market on Twitter and Instagram.

Rainbow Roasted Carrots with Pecans and Goat Cheese

Roasted Carrots:
2 pounds rainbow carrots, peeled
3/4 cup brown sugar
6 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cinnamon
1/8 cup molasses
¼ cup goat cheese, crumbled
1 tablespoon fresh thyme leaves, half for cooking, half for garnish

Spiced Pecans:
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup pecan halves
Pinch of cayenne pepper
1/4 tsp cinnamon
1/4 tsp sea salt


Melt Butter in a saucepan, then add the brown sugar, salt, pepper, cinnamon, molasses and half of the thyme. Then in a mixing bowl, toss the carrots with the butter and sugar mix.

Place carrots on a foil wrapped baking sheet and place in a preheated oven at 350 degrees. Bake for 45 to 50 minutes, turning the carrots every 15 minutes. Bake until carrots are fork tender.

While the carrots are in the oven, make the spiced pecans by melting the butter in another small pan on low heat. Once the butter is melted, add brown sugar, cayenne, cinnamon and sea salt. Add the pecans and stir for 2 minutes until the mixture thickens. Move to another lined baking pan and place in the same oven for 7 minutes.

Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the goat cheese and pecans. Finish the dish with a sprinkle of fresh thyme leaves.

Chef's Market’s Wild Rice Orzo Salad

Makes 8 servings


2 cup cooked orzo

1 cup cooked wild rice

¾ cup mandarin oranges

1/4 cup craisins

¼ cup diced red onion

¼ cup dried currants

¼ cup toasted almond slices

1 TBSP fresh parsley, chopped

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1 tsp granulated garlic

2 TBSP fresh basil, chopped


1/3 cup white balsamic vinegar

1 ½ TBSP lemon juice

1/4 tsp minced garlic

2 tsp Dijon mustard

2 tsp sugar

¼ cup canola oil

2 TBSP juice from Mandarin oranges

2 tsp fresh basil


First blend the dressing ingredients together in a mixing bowl or large mason jar. Then, combine all the ingredients for the orzo salad in a separate medium mixing bowl. Add the dressing to the orzo salad mixture and refrigerate.

Smoked Gouda Mac & Cheese


1 lb. elbow macaroni

3 tsp salt

1/8 tsp vegetable oil

6 cups water

4 TBSP + ½ tsp butter

6 TBSP all purpose flour

1 cup heavy cream

4 cups milk

1/2 tsp ground white pepper

2 cups smoked gouda cheese, grated

Preheat oven to 350 degrees.

In a large saucepan, bring water to a boil. Add 2 teaspoons of salt and oil,
followed by the macaroni. Stir occasionally until noodles are tender (approximately 8 minutes). Drain the macaroni in a colander, then set aside.

In a small, heavy saucepan, melt 4 tablespoons of butter over medium heat. Add the flour, one teaspoon of salt and the ground white pepper. Cook, stirring constantly. Slowly add milk and cream, whisking continuously. When the sauce is thick enough to coat the back of a spoon, remove from heat and add the grated gouda cheese. Stir until the cheese melts.

In a large mixing bowl mix together the macaroni and cheese sauce.

Grease casserole dish with remaining butter, then pour the macaroni + cheese into the dish. Place into a oven for approximately 20 minutes, or until golden brown. Enjoy!