The other
day I was clearing out the crisper drawer where I had somehow managed to
accumulate quite a few baby carrots. I
decided to make a pan of roasted carrots to go with our supper that night since
the oven was on while I baked bread. Boy
were they good.
Roasted
Carrots
Preheat oven
to 400°. Lightly coat a 9" X
13" baking pan with pan spray.
Rinse one
pound of baby carrots and pat dry. Lay
carrots in a single layer in the baking dish.
Salt and pepper the carrots. Bake
for 20 minutes.
Remove from
oven and toss the carrots with 2 Tbs. butter.
Sprinkle with 1/2 teaspoon dried parsley and toss again. Return to oven to bake an additional 15
minutes or until carrots are fork tender.
A friend
gave these her seal of approval saying they were delicious and she loved that I
hadn't over seasoned them so she could really taste the carrots. I appreciated that. Simple always seems to work.
Need a super
quick and easy side dish for your dinner table?
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