Monday, November 29, 2004
Banou’s Birthday Carrots
1 ½ pounds carrots, peeled (chopping optional)
2 tbsp olive oil
2 tbsp water
10 garlic cloves, skins on
A bunch of fresh thyme
Toss the carrots with the oil. Salt and pepper generously. Add the garlic cloves and several sprigs of thyme. Put everything in an ample pan, add the water, and seal it with foil. Roast in a 400 oven for about 25 minutes, checking every 10 or so to make sure you still have liquid and to give the pan a shake. Once the carrots are near tender, take off the foil and roast until the liquid is mostly gone and the carrots are brown. Garnish with more thyme sprigs.
I doubled the recipe (and chopped them into medium-sized chunks) and had almost enough to feed 11 adults and 5 kids as a side. These are really, really good, and incredibly easy. Make more than you think you want to eat.
This is a Deborah Madison recipe. She calls it something else.
1 ½ pounds carrots, peeled (chopping optional)
2 tbsp olive oil
2 tbsp water
10 garlic cloves, skins on
A bunch of fresh thyme
Toss the carrots with the oil. Salt and pepper generously. Add the garlic cloves and several sprigs of thyme. Put everything in an ample pan, add the water, and seal it with foil. Roast in a 400 oven for about 25 minutes, checking every 10 or so to make sure you still have liquid and to give the pan a shake. Once the carrots are near tender, take off the foil and roast until the liquid is mostly gone and the carrots are brown. Garnish with more thyme sprigs.
I doubled the recipe (and chopped them into medium-sized chunks) and had almost enough to feed 11 adults and 5 kids as a side. These are really, really good, and incredibly easy. Make more than you think you want to eat.
This is a Deborah Madison recipe. She calls it something else.
