Wednesday, January 13, 2010


I was going to post some other things but I am really behind on my book club book reading (for tomorrow!) so I'll just post the recipe for the most amazing carrots in the world. I adapted this from Rachael Ray cookbook and ate the entire 4 servings with one of my daughters. It's a good thing she was here because would have eaten all of it myself.

Roasted Carrots with Rosemary and Lemon
6-8 long carrots, peeled and cut into 2" chunks
Olive Oil
Sea salt
2 1/2 Tbsp butter, cut into small pieces
Rosemary Seasoning
1 lemon, juice and zest

Peel carrots, then cut into 2-inch chunks and quarter the chunks. Put carrots on rimmed baking sheet and drizzle all over with olive oil. Toss well, then sprinkle sea salt and rosemary seasoning over and toss again. Roast carrots at 400 F for 13-18 minutes, shaking pan during roasting to cook evenly. At the same time, zest and juice the lemon and put in a serving bowl along with the butter. When the carrots are done, quickly pour them into the serving bowl and gently toss until the butter is melted and a sauce is made. Serve warm. Really good stuff!


Paige said...

This sound yummy and easy! I am going to try this! =)

Genuinely Garff said...

OOh! yay. I have fresh rosemary and lemons sitting on my counter. I'm so making these tonight!!