Have you tried roasting your broccoli yet, like I told you to back in November? If not, what the heck are you waiting for? If you have (or if you need a stepping stone to get you there), I have a new way to roast your veggies! Its so simple, I didn't know why I didn't think of it before. Carrots + Olive Oil + GARLIC! It's amazing! In fact, Joel and I happened to steal quite a few pieces from Ladybug at dinner this night, and she was not happy to share! :)
Garlic Roasted Carrots (Food and Wine)
Yield: 4 servings
1 pound medium carrots, peeled
1/4 cup water
4 large garlic cloves
1 TBSP canola oil
1 TBSP unsalted butter
salt and pepper
Preheat oven to 400 Degrees.
Throw all the ingredients into the baking dish and toss to combine.
Tent with foil and roast for 30 minutes, until tender.
Uncover and roast for another 30 minutes, until all the water has evaporated and the carrots are lightly brown in spots.
Transfer the carrots and the garlic to a plate and serve.