text: With turkey and ham in droves, we always crave some vegetables during holiday parties. This simple and gorgeous carrot recipe from China Kautz (the stylist and photographer behind the lovely @olivecreativeco) uses everyday ingredients but will have your guests begging for the recipe. Keep reading for China's nightly routine and her carrot recipe that we'll be serving all winter long.
  Q&A with China Kautz
  Brightland: What is your nightly wind down routine?
  China: I love winding down every night with a freshly cleaned face, hand cream, chapstick, and a long cuddle session with my corgis.
  Brightland: What was your favorite thing that your mom/dad/grandparent cooked for you when you were little?
  China: To this day my favorite thing that my grandma made me was her sinigang with rice. It is a filipino soup that's a little sour and savory with your choice of meet or fish and veggies.
  Brightland: What is your favorite way to use olive oil?
  China: I love using olive oil as the base of a simple dressing or marinade.
  Brightland: If you had to eat one food for the rest of your life (but receive all the nutritional benefits + look fabulous), what would each of you choose?
  China: I was asked this the other day! I would hands down choose my grandma's sinigang soup.
  Harissa and Maple Roasted Carrots
  - 2 garlic cloves, finely grated
  - ¼ cup Brightland's ALIVE
  - ¼ cup pure maple syrup
  - 1 Tbsp. harissa paste
  - 2 tsp. cumin seeds
  - Kosher salt and freshly ground black pepper
  - 2½ lbs. small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
  - 1 lemon, thinly sliced, seeds removed
  - Preheat oven to 450°
  - Whisk garlic, Brightland's ALIVE, maple syrup, harissa, and cumin seeds in a small bowl; season with salt and pepper
  - Toss carrots and lemon with garlic mixture in a large roasting pan to coat, season with salt and pepper.
  - Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.