Carrots are yummy, but nothing is better than a roasted carrot. I found some cool long thin whole carrots with leafy green tops at one of our local grocery stores and decided to roast them whole. I trimmed the greens off leaving a tiny stub of green (for decoration) and then washed the carrots carefully. I left the carrots in a drainer and allowed them to dry thoroughly.
I took the clean carrots and rubbed them down with some olive oil and placed them flat on a cookie sheet.
These went into the oven for 45 minutes 375 degrees. I took them out
of the oven midway and rolled them around a little bit and spritzed with some more olive oil because they were beginning to dry out a little bit.
When they were fork tender (not smushy) I removed them from the oven. I served them on a platter and sprinkled a handful (about 1/4 cup) of crushed pistachios over the top.
Roasted carrots are a little firmer than other traditional cooking methods, and because the heat from the oven releases some of the moisture form the carrot, the sugar and flavor is more concentrated.
These made a pretty presentation and I plan to utilize this simple method of preparing carrots again soon – that is, IF I can find them in the stores again.
What’s up Doc?.…………..DebraJ
I have not received any compensation or free gifts for this post. The ideas and opinions are my own.
Dear Hubby and I are always on the look out for products that will offer great taste while at the same time be a more healthful choice. The issue of butter is always a challenging effort because there is precious little that equals the sweet creamy flavor of, well…butter.
It was listed at $3.49 at our local Midwestern grocery store. It has a similar appearance to some of the other “tubbed” margarine products and the fragrance was pleasant. We smeared some on whole wheat toast and found the taste to be good, but it didn’t melt very well. We also put some on a hot roasted vegetables and it did melt a little better and tasted quite fine this way.
One tablespoon of this spread has 45 calories (of which the number of fat calories is, yes – 45). There are 102 calories in a tablespoon of butter, so this is a nice way to budget if you are on a calorie controlled diet. It lists 35% vegetable oil blend, one of which is the controversial Palm oil and Palm Kernel Oil – both are highly saturated fats.
It seems that this product would be like everything else — use in moderation.
Spreading it on……….DebraJ
NOTE: I have not received any compensation or gifts for reviewing this product. The thoughts and opinions are my own.
This one was very delicious, and we have decided that we like almost any juice that has cantaloupe included. Cantaloupe has an overpowering essence, but not in a bad way. Highly recommend this combination.!
Another juicy Saturday…..DebraJ
NOTE: I did not receive any compensation or free products to create this post. The ideas and opinions are my own.
You can hardly imagine my shock when Dear Hubby brought a recipe to me and said “I would like to make this”. He loves to eat and can cook the basics, but he has rarely plotted a culinary experience of his own (intentionally).
I encouraged him to go for it and after a quick trip to the grocery store to pick up a few missing ingredients, he was ready to load the crockpot.
He cleaned and chopped the vegetables and placed them into the crockpot and added the olive oil.
Add Olive oil to the vegetable mixture.
Then he gave the vegetables a stir to coat them evenly with the olive oil. Looks good!
Now it is time to add the vegetable broth and the brown and wild rice.
All of the delicious spices for this recipe get added next.
After the spices have been added, give the entire mixture a good stir and you are ready to let the crockpot do it’s magic.
This cooked for about 3-1/2 hours. See recipe below.
1 cup button mushrooms, sliced
1 cup fresh asparagus spears trimmed into 2 inches pieces