Date Cooked: January 21, 2009
I needed a side dish for some chicken cacciatore that I was preparing and carrots seemed like a nice earthy vegetable to accompany it. Roasted baby carrots seemed very easy to prepare since I would be preoccupied with the chicken dish.
Rosemary, thyme, shallots, oil and salt were tossed with the carrots and then put in a roasting pan and into the oven. Baby carrots are tough. The carrots were supposed to be roasted for 20 minutes but it took nearly 35 minutes until they were ‘done’. Even then they weren’t really tender.
Rating: C. The shallots and herbs were well done before the carrots were tender enough to eat. Not sure if the quality of the vegetables is to blame but I’m not sure how this could have been improved without partly cooking the carrots first and then reducing the roasting time. It had potential and I have three more variations to try it out on
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