Toss 'em and forget 'em.
Ingredients:
1 lb. fresh carrots (I used small, tri-colored carrots - pre-packaged, already peeled)
1 teaspoon salt
1/4 teaspoon dried basil
1/4 cup olive oil
Preparation:
- Preheat oven to 400.
- If using full-sized carrots, peel and slice into quarters lengthwise, so they'll cook efficiently.
- Toss carrots in a bowl with olive oil and salt. Lay out carrots on a baking sheet in a single layer -- use parchment paper under the carrots.
- Sprinkle with basil.
Cook & Serve:
Bake in 400 oven for 20 minutes, until carrots are tender, but not mushy. No one likes a mushy carrot, except the tasteless or toothless.
A Little Backstory:
Every time I make these for a guest, I get rave reviews -- but never with plain orange carrots. The tri-color carrots don't take any more effort than orange, of course, but they up your presentation game and just *look* like you put more effort into it.
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