I hate when a recipe calls for an ingredient that I usually don't use and its only sold in bulk. I hate it even more when I have to throw out ingredients that has gone bad b/c I didn't use it ! So in order to curb this, I have started to try to do recipes that calls for the same ingredients so nothing goes to waste.
This week I realized that one my recipe's called for fresh parsley. Unfortunately fresh parsley is only sold in a big bunch. Since I have already shared one recipe with fresh parsley this week, I thought I would share my other one :) Happy Cooking.
This recipe is from the Barefoot Contessa - I love her recipes. This one is great because its a fresh veggie.
Roasted Carrots
12 Carrots
3 Tbs good olive oil
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbs fresh parsley
Preheat oven to 400 degrees
If the carrots are think cut them lengthwise, if not then leave them whole. Slice the carrots diagonally into 1 1/2 inch thick slices. ( The carrots will get smaller as they bake 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 parsley, season to taste and serve.
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1 comments:
Hi! I just wanted to let you know that I love your blog! I dont even remember how I found it but I check it out all of the time. I love the idea of the basket with your little boys plates and silverware in it. I am definitly gonna try it.
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