Roasted Carrots
>> Thursday, August 5, 2010
This was a great way to showcase our rainbow carrots from this week's share! It was also a very simple recipe -
1. Peel and chop carrots. (we had to supplement using baby carrots because there wasn't enough with just the rainbow carrots, but they weren't nearly as flavorful.)
2. In a medium bowl, combine carrots, olive oil, and salt and pepper to taste.
3. Coat a small baking dish with olive oil (I used our olive oil spritzer, but you can also just pour a little into the dish and spread it around). Make a single layer of carrots in the baking dish.
4. I used the broiler setting on the oven since we were making the tofu as well, but you can also roast them in a high oven (approximately 400 or 450 degrees) for about 20-30 minutes. Toss them once while cooking.
Voila!
1. Peel and chop carrots. (we had to supplement using baby carrots because there wasn't enough with just the rainbow carrots, but they weren't nearly as flavorful.)
2. In a medium bowl, combine carrots, olive oil, and salt and pepper to taste.
3. Coat a small baking dish with olive oil (I used our olive oil spritzer, but you can also just pour a little into the dish and spread it around). Make a single layer of carrots in the baking dish.
4. I used the broiler setting on the oven since we were making the tofu as well, but you can also roast them in a high oven (approximately 400 or 450 degrees) for about 20-30 minutes. Toss them once while cooking.
Voila!
PS - K, thanks for the idea for these carrots, and for the green beans! You rock. Read more...
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