Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Thursday, December 3, 2015

Roasted Carrots

Roasted Rainbow Carrots
I love carrots. When I saw rainbow carrots at the grocers I grabbed them. Then I forgot about them. By the time I remembered the carrots were there, I didn’t have any grand plan but I wanted to use them while they were still fresh.  So I decided to roast them. Carrots, because they are sweet, can be paired with almost any herb. But like I said, no grand plan.

Simple is best.  These were so freaking delicious. I want more.  Now.

Servings:  4-6
Time: Prep: 5 minutes Cooking: 25-30 minutes
Hardware: A cutting board and large knife, a large mixing bowl, a cookie sheet, nonstick foil

  • 1 pound carrots
  • 3 tablespoons olive oil
  • Salt & pepper
  1. Pre-heat the oven to 400˚ degrees. Line the cookie sheet with foil.
  2. Wash the carrots and cut about ½ inch from the top. Cut them in half length-wise.
  3. Toss the carrots in the bowl with the olive oil.
  4. Spread the carrots out in a single layer and sprinkle them lightly with salt.  Roast them for 25-30 minutes or until desired tenderness.
  5. Taste and adjust the salt.  Top with a few grinds of black pepper.  Serve warm.

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