Have a great day - eat something healthy.

Tuesday, December 14, 2010

Whole Roasted Carrots with Fresh Ginger

I just tried this recipe for the first time a few weeks ago and it produceds the best cooked carrots I’ve ever tasted! The ginger adds an almost sinfully sweet flavor and the garlic brings in an earthy base note. You’d never think this dish is so good for you!

Whole Roasted Carrots with Fresh Ginger

1 lb medium organic carrots, peeled
1/4 C water
4 large garlic cloves, peeled
Six 1/4-inch slices fresh ginger
1 T canola oil
1 T unsalted vegan butter
Salt and freshly ground pepper

Preheat oven to 400°. In a medium baking dish, combine the carrots with the water, garlic, ginger, oil and butter and season with salt and pepper. Cover with foil and roast for 30 minutes, until tender. Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots, olives and garlic to a plate and serve.

Adapted from a recipe by Gracie Parisi

From Foodandwine.com

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