Not much of a post today as I am just not feeling up to snuff. Mary and I did make a pretty delicious dinner~ pressure cooker/grilled beef ribs, fresh tomatoes with simple olive oil, salt & fresh ground pepper, and these carrots that were as good as any baked sweet potato fries I've ever had. The kids would disagree, but I loved 'em!! Hope you enjoy them too!!
Roasted Carrots with Mint
1 tablespoon extra-virgin olive oil
1 ¼ pounds carrots, cut into finger-size pieces
1 ½ teaspoons coarse salt
1/8 teaspoon freshly ground pepper
¼ cup loosely packed fresh mint, thinly sliced
Preheat oven to 450F degrees. Arrange carrots on rimmed baking sheet and drizzle with oil. Sprinkle with salt, pepper & mint. Mix well. Bake, stirring every 5 minutes, until golden brown, 18-20 minutes. Serve warm or at room temperature.
Roasted Carrots with Mint
1 tablespoon extra-virgin olive oil
1 ¼ pounds carrots, cut into finger-size pieces
1 ½ teaspoons coarse salt
1/8 teaspoon freshly ground pepper
¼ cup loosely packed fresh mint, thinly sliced
Preheat oven to 450F degrees. Arrange carrots on rimmed baking sheet and drizzle with oil. Sprinkle with salt, pepper & mint. Mix well. Bake, stirring every 5 minutes, until golden brown, 18-20 minutes. Serve warm or at room temperature.
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