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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Sunday, July 15, 2012

Short & Sweet Sunday - Roasted Baby Carrots

You know those bags of "baby" carrots you buy in the grocery store?  Those are just normal carrots cut up into smaller sizes. They're a great convenience food, but real baby carrots that are actually just picked before they're mature and can have a sweeter, more delicate flavour.  




Roasting the carrots brings out the sweetness.  I don't peel them, I just scrub them well and leave a little green on top.




Chop some rosemary...




And a red onion, and toss with the carrots and some olive oil, salt and pepper on a baking tray.




Roast in a 400 degree oven for about 30 minutes until the carrots are tender.  Toss them around about half way through the roasting time. 




The carrots and onions will caramelize and taste sweet and delicious, with the savory flavour of the rosemary.




I served these with grilled chicken thighs and fresh steamed asparagus for a delicious orange and green meal!

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