This weekend I'm making grilled pork roast with rosemary and garlic. I'd like to bake some carrots in the oven. I could just bake them as-is for an hour, but does anyone have a recipe to flavor them up a little?
They get along with ginger pretty well. I'd toss them with minced fresh ginger, a dash of soy sauce and some chile paste. A bit of oil, too. They're going to get sweet as they caramelize, so I'd avoid adding brown sugar. Some will disagree with me on this. After they're done you can drip a little lime juice on them.
An alternative would be to bake them in butter with salt and pepper, and add some tarragon near the end of cooking.
modom
Only superficial people don't judge by appearances. -- Oscar Wilde
This weekend I'm making grilled pork roast with rosemary and garlic. I'd like to bake some carrots in the oven. I could just bake them as-is for an hour, but does anyone have a recipe to flavor them up a little?
They get along with ginger pretty well. I'd toss them with minced fresh ginger, a dash of soy sauce and some chile paste. A bit of oil, too. They're going to get sweet as they caramelize, so I'd avoid adding brown sugar. Some will disagree with me on this. After they're done you can drip a little lime juice on them.
An alternative would be to bake them in butter with salt and pepper, and add some tarragon near the end of cooking.
modom
Only superficial people don't judge by appearances. -- Oscar Wilde
I do a shredded carrot and zucchini thing in the microwave that involves dillweed. I'm not sure about to translate it into oven-baking. -- -Barb, <http://www.jamlady.eboard.com> 5/8/05. "Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
