Wednesday, April 1, 2009

Roasted spring carrots

These carrots are amazing! Make sure that you choose young organic carrots, preferably with the tops still on. Do NOT use those so-called “baby” carrots for this dish! Twenty minutes from start to table is all it takes, and most of the time is in the oven so that you can be preparing whatever main dish you want to serve. We had these last night with leftovers from the weekend. It made the leftovers really special to have one freshly prepared dish, especially one this colorful :-)

Roasted Carrots

1 lb fresh young carrots

2 T butter
2 T lime juice
Red pepper flakes, crushed

Heat the oven to 425. Scrub the carrots and cut off the greens and tips. In a cast iron skillet, melt the butter on the stove top. Add the lime juice, and sprinkle with cumin, red pepper and salt. Add the carrots and heat for a minute, rolling the carrots back and forth to pick up the mixture. Place in oven and roast for 15 minute, rolling the carrots occasionally.


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