Roasted Carrots
Recipe: Roasted Carrots
From: Pleyn Delit (a medieval-inspired cookbook)
Serves: 3-4
1 lb. carrots (8 med.-large)
2-3 Tbsp. olive oil
2-3 tsp. white wine vinegar
2-3 tsp. white wine
2-3 Tbsp. chopped fresh herbs: parsley plus a bit of something else (see note)
salt & pepper to taste
Scrub and/or scrape carrots and brush lightly with oil. Roast in oven at 400 degrees until tender (at least 30 minutes, depending on thickness). Meanwhile, mix rest of oil, vinegar, wine, herbs, and salt & pepper in small bowl. When carrots are tender, slice into serving dish and pour dressing over, tossing to coat.
Notes:
I've used about 2/3 parsley, 1/3 fresh thyme, which has been very tasty. Other suggested herbs are dill, chives, tarragon, or marjoram; anything fresh and mild would work. Basil, oregano, or rosemary would be too strong, I think.
From: Pleyn Delit (a medieval-inspired cookbook)
Serves: 3-4
1 lb. carrots (8 med.-large)
2-3 Tbsp. olive oil
2-3 tsp. white wine vinegar
2-3 tsp. white wine
2-3 Tbsp. chopped fresh herbs: parsley plus a bit of something else (see note)
salt & pepper to taste
Scrub and/or scrape carrots and brush lightly with oil. Roast in oven at 400 degrees until tender (at least 30 minutes, depending on thickness). Meanwhile, mix rest of oil, vinegar, wine, herbs, and salt & pepper in small bowl. When carrots are tender, slice into serving dish and pour dressing over, tossing to coat.
Notes:
I've used about 2/3 parsley, 1/3 fresh thyme, which has been very tasty. Other suggested herbs are dill, chives, tarragon, or marjoram; anything fresh and mild would work. Basil, oregano, or rosemary would be too strong, I think.