Winter Roasted Carrots

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* Exported from MasterCook *

 

Winter Roasted Carrots

 

Recipe By : Desperation Dinners column, Beverly Mills with Alicia Ross

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

2 pounds baby carrots -- (see Note)

4 small onions

6 cloves garlic

2 tablespoons olive oil

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons balsamic vinegar

 

Makes 4 1/2 cups.

 

Note: Sometimes the water sprinklers in supermarket produce sections

waterlog the bags of baby carrots. Your carrots will brown properly if

they have not been saturated with water.

 

Preheat the oven to 475 degrees. Spray an 11-by 13-inch roasting pan with

cooking spray. Place the carrots in the pan.

 

Peel the onions and cut them into quarters. Cut the quarters in half again

and add the pieces to the pan with the carrots.

 

Peel the garlic by placing the broad side of a chef's knife or other flat

object over each clove and giving it a firm whack with your hand. Add the

cloves to the pan. (Don't worry if the cloves break apart.)

 

Drizzle the olive oil over the vegetables, then sprinkle the thyme, salt

and pepper over them. Stir and toss until the vegetables are coated with

oil. Bake, uncovered, for 12 minutes. Remove the pan from the oven and

stir. Return the pan to the oven and bake 12 more minutes, stirring every

4 minutes, until the carrots begin to brown and are tender when pierced

with a knife tip.

 

Remove the pan from the oven and drizzle the vinegar over the

vegetables. Stir and toss until the vinegar is well-distributed. Serve

1/2-cup servings as a side dish. Cool the remaining vegetables and

refrigerate in a covered container for up to 4 days.

 

Nutrition information per 1/2-cup serving: Calories 84, Carbohydrates 13 g,

Protein 2 g, Fat 3 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 192

mg, Calcium 0 mg, Dietary fiber 4 g.

 

© Copyright 2001 Star Tribune. All rights reserved. Published Thursday,

January 18, 2001

 

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