Simplicity is good. In all things. Especially right now when my life is just seriously crazy. I started a new job, writing, which I love. Family life is buzzing with activity and that too, is good. What isn't good is not getting to write about the good things I love to cook and eat. Something's gotta give, and sadly, for me that thing is often Sunday Dish.
It's funny then, that the other night, as I prepared one of my favorite comfort foods, roasted carrots, that it never dawned on me to post the "recipe" (if you can call it that.) But upon Todd's insistence I thought "what the heck?"
These carrots are so easy and so yummy and the trick is in the spritzing. It's a technique I learned out of an old cookbook that focuses on Southern Italian cuisine. It makes them soft and caramelized and so yummy! These are a perfect side dish, but sometimes I make them just so I can have a big plate of them all by themselves.
Side note, Todd hates cooked carrots, hates them! And guess what? Even he likes them. That's saying something.
Ingredients:
1 lb carrots, peeled and halved.
Salt and pepper
olive oil
Water, in a spray bottle.
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Heat the oven to 400 degrees.
Lay the carrots out on a cookie sheet, drizzle with olive oil and season with salt and pepper.
Place carrots in the oven and then spritz generously with water ever 5-10 minutes.
Roast for about 45 minutes. Truly, the key is the spritzing, it's magic!
i didn't think i'd ever hear the phrase "the trick is in the spritzing"... :)
Posted by: grace | November 03, 2008 at 09:33 AM
Yum, they look like candy sticks!
Posted by: noble pig | November 03, 2008 at 11:23 PM
sounds like you are having the same month as me. good luck with the new job. and these look delicious.
Posted by: maybelles mom (feeding maybelle) | November 17, 2008 at 06:27 PM