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Vegetables - Carrots -  Roasted Carrots Post by :thekid Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1315

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Vegetables - Carrots - Roasted Carrots

12 carrots
3 tbsp. good olive oil
1 1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. fresh dill or parsley -- minced

Preheat oven to 400° F.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1-1/2" thick slices. (The carrots will get smaller while cooking, so make the slices big.)

Toss them in a bowl with the olive oil, salt and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.

Toss the carrots with minced dill or parsley, season to taste, and serve.
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1 1/2 cups shredded carrots 1 1/2 cups unpeeled red apple, chopped 1 tbsp. finely chopped onion 2 tbsp. vegetable oil 2 tbsp. pineapple juice 1 1/2 tsp cider vinegar 1/8 tsp. salt 1/8 tsp. ground ginger 2 tbsp. chopped pecans or walnuts Combine carrots, apples and onions in a bowl, toss gently to mix. Set aside. Combine the oil, pineapple juice, vinegar, salt and ginger, mixing well. Pour oil mixture over carrot mixture and toss gently. Cover and chill. Just before serving, add nuts and gently toss. 4 servings.

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5 cups vegetable stock, or 1-2 vegetable bouillon cubes and 5 cups water 4 carrots, cut into matchsticks (about 4 cups) 1 small onion, diced (about 2/3 cup) 1 Tblsp. olive oil 1-1/2 cups arborio rice 1 Tblsp. chopped fresh dill or 1 tsp dried juice of 1 lemon 1 cup crumbled or grated feta cheese 2 Tblsp. chopped fresh parsley (optional) Bring the stock to a boil in a covered pot. Ease the carrots into the boiling stock, lower the heat and very gently simmer. In a large saucepan, saute the onions in the oil for about