So, everything is roasted. As I’m writing these posts, I’m thinking, “gosh, do they all sound the same?” Well, they don’t taste the same, at all. Tomorrow’s recipe isn’t roasted, however today we are roasting again.
This recipe was adapted from one on America’s Test Kitchen: Roasted Carrots and Fennel with Toasted Almonds and Lemon. Given that I don’t like fennel and Tristan could care less, I’ve removed the fennel and added a dash of cinnamon:
Roasted Carrots with Toasted Almonds and Lemon
via Urban Greens; yet again, the recipe says this serves 4-6 but I found it yielded 2 modest servings.
- 1 lb. Carrots, peeled, halved crosswise, and cut lengthwise
- 2 tablespoons unsalted butter, melted
- ¼ cup toasted sliced almonds
- 1 teaspoon lemon juice from 1 lemon
- Chopped fresh parsley leaves
- Table salt and ground black pepper
- Dash of cinnamon
- Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a rimmed baking sheet with parchment or aluminum foil.
- In a large bowl, combine the carrots with the butter, dash of cinnamon, ½ teaspoon salt and ¼ teaspoon pepper; toss to coat. Transfer the carrot to the prepared baking sheet and spread into a single layer.
- Cover the baking sheet tightly with foil and roast for 15 minutes. Remove the foil and continue to roast, stirring twice, until well-browned and tender, 30 to 35 minutes.
- Remove from oven and place in a large bowl. Toss the roasted carrots with the almonds, lemon juice, and chopped fresh parsley leaves. Transfer to a serving platter, season with salt and pepper to taste.
Up next: LOW CAL Mac & Cheese! I know – tell you more, right?!