February 25, 2009

What's For Dinner? Roasted Carrots

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For fun, I am participating in the first week of a recipe carnival, "Wednesday, What's For Dinner?" graciously hosted by Linda, The Gluten-Free Homemaker. She is inviting anyone who would like to share ideas for gluten-free dinners.

I really like the feeling of community that this gives me. Since we are all facing the same dietary challenges and issues, it's comforting to surround ourselves with those just like us.

I have to tell you this little story. When we first subscribed to the Dish Network, I wanted to watch the Food Network, but usually felt an overwhelming sense of loss looking at all the wonderful dishes. I would think of all the foods I couldn't eat. I allowed myself to feel these feelings and now I am slowly accepting the challenge I put to myself, "How can I make this for my special diet eaters?" So knowing this, you understand my excitement to find a recipe that needed no revisions.

It is with great joy I share this recipe, Roasted Carrots, from The Barefoot Contessa.
I like simple when it comes to vegetables and these roasted carrots are simply delicious!

We hope you decide to join the carnival. I think we will have lots of fun.


Roasted Carrots

Ingredients:

12 carrots ( I use organic)

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper ( I will leave this off next time)

2 tablespoons minced fresh dill or parsley (It was fine without the fresh)

Directions:
Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.





13 comments:

  1. Those look great! I think I'll try using baby carrots.

    Thanks for linking up.

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  2. Mmmh those sound yummy. I make our yams like that sometimes.

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  3. These look awesome!!! So simple!!! Thanks for sharing!!! And its something DS can eat...WHOOO HOOO!!!

    Have a question...is there a good olive oil you recommend? Its something I use a lot but when at the store I'm like a deer in headlights. I'm stumped at the choices and have no clue which one to buy???!!

    Oh, and when you say olive oil does that mean extra virgin olive oil? Is there a difference between the two?? As you can see I don't know my oils lol!!

    Thanks again for sharing!

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  4. This looks fabulous! It's simple but elegant. Thanks for a great idea!

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  5. Looks yummy. We make our sweet potatoes similiar to this but never tried it with carrots. This will be a nice change. Cathy

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  6. This comment has been removed by a blog administrator.

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  7. Linda, I like your idea of baby carrots to save preparation time. If chemicals are a concern, buy the unpeeled, because I was told by a friend that peeled carrots are preserved with chlorox bleach. Can anyone confirm this?

    Melanie, The thought of yams roasted makes me hungry! Thanks for the idea.

    For the Love of Bugs, You have a very good question about the oils. I use Whole Foods Brand extra virgin olive oil in the glass bottle imported from Italy. That is listed as gluten-free. I know what you mean about the many choices! I did a google search and found this gluten-free site, http://www.glutenfreeinspired.com/?p=110
    that shares lots of info about olive oil.

    Gina, So glad you like the idea. It's simple, but makes dinner easier.

    Thanks everyone for your comments! Blessings to you all.

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  8. Hi Cathy, Thanks for commenting. I think the comments got sent twice. There must be something going on in the blogworld! Sorry if you had trouble posting your comment. I felt just like you. Carrots are a nice change.

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  9. I don't watch the food network, but when I see recipes that have foods in them that I can't eat, my mind starts clicking and thinking of ways to make it without the allergens. I think this has become one of my most favorite challenges in life! However, I agree, it is great when you find something that doesnt' need to be revised!!
    thanks for you story!
    sarah

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  10. Those carrots look so wonderful! Thanks for sharing and reminding us that some things are "simply" wonderful and don't need a lot of additional ingredients. It is also nice to be reminded that carrots can go in the oven as well as a steamer or pot.
    Take care and be encouraged this day!
    Debbie

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  11. Those carrots look absolutely delicious. I love cooked carrots so I will definitely give that recipe a try!!

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  12. I recently tried to oven roast carrots for my boyfriend (because if figured if I could make fries in the oven...) and they were SO INTENSELY BAD. UGH. ...And anyway, I'm really glad that I can now refer to your recipe and end up with something much, much more edible! :)

    Yours look delish

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  13. Healthy roasted carrots.
    Love it!

    ~N

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