Cooking with Loretta – Food Revolution Roasted Carrots

April 27th, 2011 No Comments

Continuing on the theme of watching my dinner unfold at my friend Loretta’s house posted April 7, 11 and 19, here is the side dish of the main course. I was treated to a lovely dinner by my friend Loretta. The food she served was so tasty I wanted to share the details with you.

Loretta did the prep on these before I came and popped ‘em in the oven when the visit began.

3-5 carrots washed, peeled and cut into 3 inch “sticks”
3-5 peeled, garlic cloves cut in quarters – the more the merrier!
olive oil
powdered Rosemary
sea salt and pepper to taste
white wine

Heat the oven to 400 degrees F. Prepare carrots and garlic and put in a roasting pan. Toss with olive oil, Rosemary, salt and pepper and combine so that the carrots are coated. Cook for about an hour (until tender) checking and stirring every 15 minutes or so. After the first 15 or 20 minutes, pour some white wine over the dish and pop it back into the oven and turn the temperature down to 375. Keep checking and adding more wine to make the carrots nice and roasted. Again, this wine bottle emerged from nowhere and poof, a perfect addition! Serve when tender and hot.

I was amazed how easy, beautiful and tasty this was. I’m an closet orange colour lover. Ok, anyone who knows me, knows it doesn’t need to be Halloween for me to dawn orange. No sir-ee. And the same goes for my love of orange vegetables, carrots included.

Loretta told me a funny story about her Mom’s cooking tip “for doneness” of any particular dish. “Well, it’s done, well, when it’s done, you know, done. It’s done, when it’s done.” Somehow I understood!!

And after I finished eating I was WELL done…. in a good way!!

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