Friday, April 24, 2015

Roasted Carrots with Garlic and Thyme

This is my first recipe submission while the blog is under construction. It is a simple side dish I made to accompany our fish. 

I have had this cookbook for many years. It was a gift to me when I moved to Ogunquit, Maine in my 20's. I lived above a vegetarian bakery which sparked my albeit brief interest into vegetarianism.  It seemed like the thing to do in that part of the country.

The cookbook is a comprehensive collection of over 1400 vegetarian recipes guaranteed to satisfy vegans, vegetarians, and non-vegetarians alike. 

Roasted Carrots with Garlic and Thyme

Vegetarian Cooking for Everyone
by Deborah Madison

1 1/2 pounds baby carrots                       10 slivers of garlic
2 Tablespoons olive oil                           Thyme sprigs
Salt and pepper to taste                            Chopped Thyme

Preheat the oven to 400 degrees F. Toss the carrots with the olive oil, then season with salt and pepper. Put them in a roomy baking dish with the thyme and garlic and bake until tender. Check at least twice while they're cooking to make sure there's a little moisture in the pan -and give the pan a shake while you're at it. Allow the carrots to brown a little.

Serve with chopped thyme.

Serves 4.

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