These carrots turn out quite yummy. Roasting them really brings out the natural sugars and they come out of the oven super-sweet. I’ve become a little addicted. And keep in mind that roasting them also shrinks them down, so they don’t seem like much when they are done.
Recipe
From Everyday Food
2 pounds carrots, thick pieces halved lengthwise
1/2 pound shallots, peeled and halved if large
Recipe
From Everyday Food
2 pounds carrots, thick pieces halved lengthwise
1/2 pound shallots, peeled and halved if large
1 T fresh rosemary leaves
1 tablespoons olive oil
coarse salt and ground pepper
Directions
Preheat oven to 450. On a large rimmed baking sheet, toss carrots, shallots, rosemanry and oil; season with salt and pepper.
Bake until brown and tender, 20 to 25 minutes, tossing once halfway through.coarse salt and ground pepper
Directions
Preheat oven to 450. On a large rimmed baking sheet, toss carrots, shallots, rosemanry and oil; season with salt and pepper.
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