Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Carrots - Roasted Carrots
Famous Authors (View All Authors)
Vegetables - Carrots -  Roasted Carrots Post by :thekid Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1315

Click below to download : Vegetables - Carrots - Roasted Carrots (Format : PDF)

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.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Shredded Carrot Salad Vegetables - Shredded Carrot Salad

Vegetables - Shredded Carrot Salad
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.
PREVIOUS BOOKS

Vegetables - Risotto With Carrots And Feta Vegetables - Risotto With Carrots And Feta

Vegetables - Risotto With Carrots And Feta
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT